Ingredients (~6 servings)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 1/2 tablespoons minced garlic
- 1 1/2 tablespoons chopped fresh basil
- 1 1/2 teaspoons fine sea salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 3 cups chicken stock
- 2 (28 oz) cans whole peeled tomatoes (do not drain)
- 3 tablespoons uncooked white rice
- 1/2 teaspoon baking soda
- Pinch of ground cinnamon
- 3/4 cup shredded cheese
Sauté the Onions and Build the Base
Melt the butter and olive oil together in a large saucepan over medium heat.
Add the diced onion and cook for ~10 minutes, stirring occasionally. You want them softened and translucent.
Add the garlic, basil, salt, red pepper flakes, black pepper, and cinnamon; cook for 1 more minute while stirring constantly.
The garlic should be fragrant but not browned.
Add Tomatoes and Simmer
Carefully stir in both cans of tomatoes along with their juice, the chicken stock, and rice.
Cover the pot and reduce heat to maintain a gentle simmer for ~20-25 minutes.
Stir occasionally to prevent the rice from sticking to the bottom.
The rice will break down and help thicken the soup naturally.
Add Baking Soda and Blend
Stir in the baking soda – the soup will fizz and bubble for a few seconds, then settle down.
This cuts the acidity from the canned tomatoes without making the soup taste flat.
Use an immersion blender to puree everything until completely smooth.
If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, then return it to the pot.
Taste and adjust salt if needed before serving with shredded cheese.
Easy Tomato Soup
Ingredients
Ingredients (~6 servings)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 1/2 tablespoons minced garlic
- 1 1/2 tablespoons chopped fresh basil
- 1 1/2 teaspoons fine sea salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 3 cups chicken stock
- 2 cans whole peeled tomatoes (do not drain) 28 oz
- 3 tablespoons uncooked white rice
- 1/2 teaspoon baking soda
- Pinch ground cinnamon
- 3/4 cup shredded cheese
Instructions
- Melt butter and olive oil in large saucepan over medium heat.
- Add onions and cook 10 minutes until softened.
- Stir in garlic, basil, salt, pepper, and cinnamon; cook 1 minute.
- Add tomatoes, chicken stock, and rice; simmer covered 20-25 minutes.
- Stir in baking soda; mixture will briefly fizz.
- Blend soup until smooth using immersion blender.
- Taste and adjust seasoning.
- Serve topped with shredded cheese.
