Tomato Basil Soup - Quart Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Chop the onions and garlic cloves finely. Dice the red tomatoes and set aside. Rinse the arborio rice under cold water until the water runs clear.

2. 2

   Sauté Onions and Garlic

   In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes. Then, add the minced garlic and sauté for another 1-2 minutes until fragrant.

3. 3

   Add Tomatoes and Broth

   Add the diced tomatoes to the pot and stir well. Cook for about 5-7 minutes until the tomatoes start breaking down. Pour in the vegetable broth and bring the mixture to a boil.

4. 4

   Incorporate Arborio Rice

   Once boiling, add the rinsed arborio rice to the pot. Reduce the heat to a simmer and let it cook uncovered for about 20 minutes, stirring occasionally, until the rice is tender.

5. 5

   Blend the Soup

   Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender. Blend until smooth and return to the pot.

6. 6

   Add Cream and Seasoning

   Stir in the heavy cream, salt, and black pepper. Taste and adjust seasoning if necessary.

7. 7

   Finish with Basil and Cheese

   Add the fresh basil leaves and shredded Parmigiano cheese to the soup. Stir well and let it simmer for an additional 5 minutes.

8. 8

   Serve

   Ladle the soup into bowls and garnish with extra basil leaves and Parmigiano cheese if desired. Serve hot with crusty bread for dipping.