Thursday, August 30, 2007

Tomato, rice and basil soup

~This is so good, loved by all in my family. (even those who don't like tomatoes!)

1 lb. tomatoes, peeled and chopped
1 small onion, roughly chopped
1 stick celery, roughly chopped
1 quart/ 1 liter vegetable stock
1/2 cup long grain rice
2 TBSP butter
black pepper
Bunch of fresh basil or 2 tsp. pesto sauce
2 TBSP freshly grated parmesan cheese to garnish

~Put the tomatoes, onion and celery in a saucepan. Cover the pan and cook over a very low heat until the tomatoes are soft and pulpy. (about 30 minutes)
~Pour the tomato mixture into a food processor or blender and process until smooth. Return the mixture to the pan, add the stock, and bring to a boil. Add the rice. Cover the pan and cook over a very low heat for about 15 minutes, (if using brown rice allow an extra 20 minutes cooking time) or until the rice is tender.
~Stir in the butter, add a little pepper and either sprinkle with the chopped basil or stir in the pesto. Serve sprinkled with the grated parmesan cheese.



Blogger urban mama said...

This sounds great. Maybe I will make it for soup night.

2:07 PM

Blogger kddub said...

I used a lot of fresh basil mixed in, and that was good. I haven't tried it with the pesto. Hope it works good for you for soup night.

4:23 PM

Anonymous Anonymous said...

Mmmmmmm! I'm making this this weekend. I'm hungry.

9:36 PM

Blogger kddub said...

did you like it?

6:52 AM


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