Tomato Basil Soup

This soup takes me back to my childhood. I had a long love affair with it. Tomatoes, fresh basil leaves, and grated cheese … mmmmmm.

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

Directions:

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.

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