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
Cooking the Onions and Making the Foundation
In a large saucepan over medium heat, melt together the butter and olive oil.
Add the chopped onion, sauté for approximately 10 minutes with occasional stirring until they become opaque and tender.
Next, add the garlic, basil, salt, crushed red pepper flakes, freshly ground black pepper, and cinnamon and continue cooking for an additional minute while continuously stirring.
At this point, the garlic should smell very fragrant; however, it must not develop any brown color.
Next, Add Tomato and Simmer
Using caution, carefully incorporate both cans of tomatoes including their juices along with chicken broth and uncooked rice.
Cover the pan and lower the heat in order to retain a moderate simmer for approximately 20-25 minutes.
During this time, stir the soup occasionally in order to prevent the rice from adhering to the bottom of the pan.
Over time, the rice will break apart and naturally thicken the soup.
Incorporate the Baking Soda and Blend
Gently add the baking soda and stir gently until the soup stops bubbling, then let it sit for a minute or so.
By adding baking soda, the acidity of the canned tomatoes is removed without diminishing the overall flavor of the soup.
Using an immersion blender, purée the entire contents until very smooth.
If you don’t have an immersion blender, use a regular blender to transfer the soup back to its original pan after puréeing in separate portions.
Taste before serving along 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.
