Saute the onions and garlic in the olive oil in a saucepan until transparent. Stir in the tomatoes, stock, dried herbs, salt and pepper. Simmer for 45 minutes. Puree in small batches in a blender and return to the saucepan (use caution when pureing hot soup). Season with salt and pepper. Stir in the cream, fresh basil and fresh parsley. Divide the rice between 6 soup bowls. Ladle the soup over the rice. Garnish with additional fresh basil or parsley leaves. Serve with Parmesan Cheese Toasts (recipe in cookbook).
VARIATION- Toamto Carrot Cilantro Soup, chop 1 lb peeled carrots. Add to the onions and garlic and saute. Eliminate the marjoram, dried and fresh basil and the oregano. Add 2 t cumin powder, 1 t curry powder and 1 bay leaf to the tomatoes and stock. Simmer and remove the bay leaf. Puree as above. Substitute 1/2 c chopped fresh cilantro for the 1 c fresh basil.
0 Out of 5 from
You can add this Tomato Basil Soup recipe to your own private DesktopCookbook.