5 from 1 vote
Simple Creamy Tomato Basil Soup
Simple Creamy Tomato Basil Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
This soup uses canned tomatoes for a quick soup with lots of color and flavor. The cream helps smooth out the flavor and texture, but you can leave it out for a dairy-free soup.
Servings: 4 -6 servings
Author: Mary Gillespie
Ingredients
  • 1 tablespoon / 15 ml olive oil
  • 1 medium onion diced (about 1 cup / 250 ml)
  • 2 cloves garlic minced
  • 1 teaspoon / 5 ml salt
  • 1 28 oz / 796 ml can diced tomatoes, undrained
  • 2 cups / 500 ml vegetable stock
  • 1 tablespoon / 15 ml brown sugar
  • 1 teaspoon / 5 ml dried basil
  • 1/4 cup / 60 ml rice
  • 1/4 cup / 60 ml whipping cream optional
Instructions
  1. Heat medium-sized pot over medium heat, then add olive oil.
  2. Add onions to pot, and cook 2-3 minutes until they begin to get soft. Do not let onions brown.
  3. Add garlic and half of the salt. Cook 2-3 more minutes until soft. If vegetables start to brown, turn heat down.
  4. Add tomatoes (with juice from the can), stock, brown sugar, basil and rice.
  5. Bring to a boil, then reduce heat and simmer until rice is fully cooked - about 15-20 minutes.
  6. Let soup cool slightly, then puree in blender.
  7. Return to soup pot. Add remaining salt.
  8. If you are using the cream, heat the soup to boiling point, and stir in cream.
  9. When cream is thoroughly blended in, heat soup until it begins to bubble.
  10. Remove from heat and serve.
Recipe Notes

You can replace the dried basil with 1 tablespoon / 15 ml fresh basil. Add fresh basil at the end of the cooking time, before pureeing.