Basil Tomato Rice Soup Recipes

ROASTED TOMATO BASIL AND RICE SOUP

Steps:

• Preheat your oven to 400F. Place the tomatoes, cut side up, onto two large, foil- or parchment-lined baking sheets (a shallow casserole dish will also work well). Drizzle them evenly with two tablespoons of olive oil and then use your hands to coat them well. Sprinkle them generously with coarse salt and then a pinch of black pepper. Nestle the garlic cloves in between the tomatoes. Roast the tomatoes for 50 minutes, or until they're browning and juicy. Remove them from the oven and set aside.
• Heat the remaining half tablespoon of oil in a large Dutch oven or pot over medium high heat. Add the onions, along with a liberal pinch of salt and a tablespoon of sugar (if using -- the sugar will help them to caramelize and also to mellow the acidity of the tomatoes). Saute for 10-12 minutes, or until the onions are golden, adding a few tablespoons of water as needed to prevent sticking.
• Add the tomatoes, along with all of their roasting juices, to the pot, along with 3 cups of the vegetable broth and thyme. Mash the tomatoes up a bit with the back of a spoon to help release their liquid. Bring the whole mixture to a boil and reduce to a simmer. Simmer, uncovered, for 15 minutes.
• Transfer the soup in batches to a blender, along with the basil, and puree till very smooth, or use an immersion blender to puree it. When it's well pureed, return the soup to the pot. Check it for seasoning and add extra salt and black pepper to taste (I added an extra 1/4 teaspoon salt to the soup). Also check the soup's consistency, and add the remaining cup of broth if needed--I like a thicker soup, but it shouldn't look like marinara sauce. Finally, stir in the rice if using.
• Divide soup into bowls and garnish with a drizzle of olive oil and a few basil leaves. Serve. Leftover soup will keep for up to five days, and it can be frozen for up to two months.

BASIL, BROWN RICE AND TOMATO SOUP

Steps:

• With just 4 ingredients and 5 minutes, prepare this savory, microwavable Basil, Brown Rice and Tomato Soup. Top it with shredded Parmesan cheese and serve with a grilled cheese sandwich for a complete meal. Step 1
• Heat rice according to package directions. Step 2
• Combine pasta sauce, cream and basil in a large, microwave-safe bowl. Step 3
• Cover loosely and microwave on HIGH for 5 minutes, or until heated through. Stir in rice. Recipe Tips If a thinner soup is desired, add 1 cup heated chicken broth. Serve this hearty rice soup with a cheese crostini for a modern spin on tomato soup with grilled cheese.

TOMATO BASIL SOUP

Steps:

• Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
• Heat soup over medium-high heat until hot, about 5 minutes more.

TOMATO RICE SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes, chicken broth, and salt and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
• Season to taste with salt and pepper. Stir in the basil, and serve.

RICH AND CREAMY TOMATO BASIL SOUP

Steps:

• Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
• Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

CREAM OF TOMATO SOUP WITH RICE AND BASIL

Steps:

• Sweat the onions and garlic in a little olive oil until translucent, about 5 to 7 minutes.
• Add the broth, fresh basil and tomatoes, reserving some of the juice from the tomatoes.
• simmer until everything is tender, about 20 minutes.
• Puree the soup with a handheld blender, or in batches in a food processor or countertop blender.
• Return the pureed soup to a low simmer.
• Gently simmer the heavy cream before adding it to the soup, then use the reserved tomato juice to adjust the final consistency.
• Add the rice just before serving.
• Serve the soup in preheated soup cups or bowls and garnish with the chiffonade of basil.

BASIL TOMATO-RICE SOUP

Steps:

• In a soup pot, heat oil over medium heat.
• Add in onion, celery, garlic, and basil; cook, stirring, for 5 minutes or until softened.
• In a food processor, puree tomatoes with juice; add to pot with stock and rice; season with sugar, salt, and pepper to taste.
• Bring to a boil; decrease heat, cover and simmer for 30-35 minutes or until rice is tender.
• Stir in parsley.
• **To make a creamy soup, add 1/2 cup whipping cream along with the parsley.
• **If you have fresh basil, substitute 2 tablespoons of the chopped fresh basil for the dried basil and add along with the parsley.

TOMATO RICE SOUP WITH BASIL

Steps:

• Heat oil in large soup pot.
• Add onions and sauté a few minutes.
• Add garlic and sauté one minute (until fragrant).
• Add tomato juice, diced tomatoes, herbs, salt and pepper.
• Bring to a simmer.
• Add rice.
• When rice is almost cooked add fresh basil and finish cooking until rice is to your liking.
• Serve with salted tops soda crackers.

BASIL TOMATO RICE

Steps:

• In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes., Meanwhile, in a small skillet, saute pepper and onion in oil until tender. Add the tomatoes, basil and salt; heat through. Stir into rice.