Good, but not the best recipe in the world, Roasted Tomato Soup is better, but a lot of work.
- 2 Tbsp butter
- ⅓ C chopped shallots
- 2 cloves garlic, minced
- 2 ½ C vegetable broth
- 3 Tbsp long grain white rice
- Salt and pepper
- 1 (28 oz) can crushed plum tomatoes
- 1 Tbsp torn basil leaves
- 1 C heavy cream
- 3 drops Tabasco sauce
In a large saucepan, melt the butter over medium-low heat. Add the shallots and garlic and saute until softened, about 3 minutes. Add the broth, rice, and ½ tsp salt and bring to a boil. Reduce the heat to low, cover, and cook until the rice is soft, 20-25 minutes.
Add the tomatoes and basil. Cover and simmer for 10 minutes. Remove from the heat and let cool slightly.
Puree in a blender until smooth, then push through a sieve with the back of a ladle and return to the saucepan over low heat. Whisk in the cream, ¼ tsp salt, ⅛ tsp pepper, and the Tabasco and reheat gently. Taste and adjust the seasoning and serve.
William Sonoma