In our home soup is often times dinner. This is one of those soups that’s got a lot of flavor and can easily be altered. For instance, you could add a roasted/peeled red pepper to add a sweet touch, or a little cayenne at the end to give it a kick.
Whatever you do, you can’t go wrong serving this soup with extra Pecorino toasts, and some extra grated Pecorino on the side.
Cream of Tomato Soup with Rice and Basil – 4 cups
1 tablespoon olive oil
3/4 cup onions, chopped
1/2 tablespoon minced garlic clove
1/8 cup basil
14 ounces canned plum tomatoes
2 cups low-sodium chicken stock (or vegetable broth)
1/2 cup heavy whipping cream
1 cup rice, cooked according to directions
1 tablespoon basil, chiffonade
8 thin slices baguette
Freshly grated Pecorino
Kosher salt and freshly ground black pepper
Dry dill sprigs
In a large saucepan heat olive oil, over medium-low heat. Add onions and garlic, cook until translucent and not browned, about 5 minutes. Add the stock, basil, tomatoes including the juice. Simmer until everything is tender, about 30 minutes. Meanwhile, prepare rice.
CAREFUL! Puree small batches of soup in a blender.
Return the pureed soup into a clean saucepan, and bring to a low simmer. Add the heavy cream, and cook until you’ve reached the desired consistency, about 5 minutes more. Add the rice just before serving.
Preheat the oven to 375 degrees F. Place bread on a baking sheet,
top with percorino, freshly ground pepper, dill , bake until crisp, about 10 minutes.
Divide soup into individual bowls or cups, garnish with basil chiffonade, place 2 pecorino toasts on side of the bowl, or on top of soup. Season to taste with salt and pepper.