Last week I was at my daughter Meredith's house and she had just finished cooking tomato soup. The fragrance -- warmth, security, satisfaction -- lingered in my memory into the next day.
I had to have some.
And so I did. I cooked a batch at home.
That enticing smell! I had it right there, in my own kitchen.
It was so easy too.
I separated the soup into packages for freezing, but they didn't last. We ate it all, a soup-plateful before dinner over the course of three evenings.
Now I will make some more.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 large cloves garlic, chopped
- 2 28-ounce cans Italian style tomatoes, including juices
- 3 cups vegetable stock
- 1/4 cup chopped fresh basil
- salt and freshly ground black pepper to taste
- 1/3 cup uncooked white rice
Heat the olive oil in a soup pot over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes. Add the garlic and cook for about another minute. Add the tomatoes, stock, basil and salt and pepper. Break up the tomatoes coarsely with a wooden spoon. Bring the soup to a simmer, cover the pan and cook for 30 minutes. Add the rice, cover the pan and cook for another 25 minutes. Blend the soup in a blender or with an immersion blender.
Makes 6-8 servings