Tomato Basil Soup
Description
This soup takes me back to my childhood. I had a long love affair with it
Ingredients
- 2 kg./4 lb. 8 oz. tomatoes peeled and chopped
- 2 large onions diced
- 2 garlic cloves minced
- ¼ cup canola oil
- 4 cups water
- 2 chicken bouillon cubes
- A pinch of freshly grated white pepper
- A handful of fresh basil leaves
- ½ teaspoon dried mint
- ½ teaspoon dried oregano
- 2 tablespoons rice
- Salt to taste
- 1 ½ cups Cheddar or Gouda cheese grated
- Croutons optional
Instructions
- Pour the oil in a saucepan and set over medium heat, add the onions and garlic and fully cook.
- Add the peeled crushed tomatoes and basil leaves to the saucepan and cook for 5 minutes.
- Add the water, chicken bouillon, dried oregano, dried mint leaves, and white pepper.
- Bring to a boil, reduce the heat to low and cover the saucepan. Simmer for 40 minutes.
- Blend the mix with an electric blender.
- Meanwhile, wash the rice and place in a small saucepan. Add 1 ½ cups of water and cook for 30 minutes and drain.
- Add the drained rice to the tomato soup, and let it cook for an additional 7 minutes on low heat.
- Serve with grated cheese and croutons.
Notes
If you enjoyed this recipe, be sure to subscibe to our newsletter so you never miss a single recipe.
All photos and content are copyright protected. Please don’t use photos without prior written permission.
Tried this recipe?Let us know how it was!