Blend the soup until smooth. Turn heat to medium high and bring to a boil.
Simmer uncovered for 15 minutes.
Tomato basil rice soup. In a food processor puree tomatoes with juice. Use about 1 and 1 2 pounds ripe tomatoes cored and chopped. Wait until just before serving to stir in the fresh basil.
Cook stirring for 5 minutes or until softened. Mash the tomatoes up a bit with the back of a spoon to help release their liquid. Basil main rice soup tomato.
Blend or process all ingredients besides the rice in a blender or food processor until smooth. Simmer for 30 minutes. Simmer the soup for 8 minutes.
How to make tomato basil soup. Place tomatoes and juice in a stock pot over medium heat. Season the soup with salt pepper and sugar.
A note on tomato rice soup leftovers. Add to pot with stock and rice. Season with sugar salt and pepper to taste.
Stir in the garlic seasoning tomatoes and broth. The chicken broth and rice are added at the same time as the tomatoes. Add the tomato paste and oregano and stir until the onion is coated continuing to cook over medium heat for 2 minutes.
Add the rice and stir well. Add tomato paste and stir to incorporate into the onions. Cook for 2 more minutes.
Divide rice between two bowls pouring soup over the top stir to mix. Whisk in cream cheese and red wine vinegar until cheese has fully melted. Simmer just until the rice is cooked through about 20 minutes.
Pour in crushed tomatoes water and sugar. This is an elegant version of the old fashioned tomato and rice soup studded with fresh seafood. Simmer for 10 minutes.
Transfer the soup in batches to a blender along with the basil and puree till very smooth or use an immersion blender to puree it. Add in onion celery garlic and basil. Add in the diced onion and garlic and cook over medium heat for 5 7 minutes or until the onion begins to soften.
Reduce the heat to low add the crushed tomatoes water and salt. Bring to a boil. Stir in reserved rice and season to taste with salt and pepper.
If you want a simpler dish omit the seafood. Reduce the heat to low again cover and let simmer for about 10 15 minutes or until the rice starts to soften increase the time to 30 35 minutes if using brown rice or until the brown rice is tender. If you are lucky enough to have a garden full of fresh tomatoes you can substitute them for the canned variety.
Heat the olive oil in a large pot. Transfer to a pot and season with salt and pepper. Decrease heat cover and simmer for 30 35 minutes or until rice is tender.
Sauté the onion in a soup pot until it s lightly browned. In a soup pot heat oil over medium heat. Add the vegetable broth tomatoes and sugar and bring to a simmer.
Stir in the cream basil adjust the salt pepper to taste and serve. The longer this soup sits the more the rice will soak up the broth. Bring the whole mixture to a boil and reduce to a simmer.
Heat on medium high until simmering. Puree the tomato mixture along with the basil leaves and return the puree to the stock pot.