Cream of Tomato and Basil Soup
Cream of Tomato and Basil Soup
Ingredients
- 6 pounds (3 kg) red ripe tomatoes, cored and cut into wedges
- 2 cups (500 ml) chicken broth
- 2 cloves garlic, finely chopped
- 1 carrot, cut into pieces
- 1/4 cup (60 ml) parboiled rice
- Salt and pepper
- 1/4 cup (60 ml) fresh basil, chopped
- Fresh basil for garnish
- Olive oil, for garnish
Instructions
- In a saucepan, combine all the ingredients except for the basil and oil. Cover and simmer for 20 minutes. Add the basil and cook for 2 to 3 minutes. In a blender, purée the soup and strain to remove the tomato seeds. Season with salt and pepper. Pour into bowls, drizzle with oil and garnish with basil leaves.
Cream of Tomato and Basil Soup