Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried basil leaves
- 1 (28 ounce) can plum tomatoes, including juice
- 6 cups chicken stock or 6 cups vegetable stock
- 1/2 cup long-grain white rice
- 1 teaspoon sugar
- salt
- fresh ground black pepper
- 2 tablespoons chopped fresh parsley
Directions
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In a soup pot, heat oil over medium heat.
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Add in onion, celery, garlic, and basil; cook, stirring, for 5 minutes or until softened.
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In a food processor, puree tomatoes with juice; add to pot with stock and rice; season with sugar, salt, and pepper to taste.
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Bring to a boil; decrease heat, cover and simmer for 30-35 minutes or until rice is tender.
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Stir in parsley.
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**To make a creamy soup, add 1/2 cup whipping cream along with the parsley.
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**If you have fresh basil, substitute 2 tablespoons of the chopped fresh basil for the dried basil and add along with the parsley.