Tomato Soup with Rice & Basil

Name: Tomato Soup with Rice & Basil
Yield: Serves 5 or 6
Cuisine: Italian
Ingredients: 4 tablespoons olive oil, plus extra, for serving; 180 g (6¼ oz) short-grain white rice; 6-8 tablespoons grated parmesan, to serve; 800 g (1 lb 12 oz) very ripe tomatoes, peeled and chopped; 2 garlic cloves, chopped; 1 small red onion, chopped; 1.25 litres (44 fl oz/5 cups) hot water; 12-15 basil leaves

Preparation info

Serves
5 or 6

Difficulty
Medium

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

This is simple and summery, just the thing for when you have beautiful ripe tomatoes in your vegetable patch. How can it not be great, with tomatoes, basil, olive oil and garlic?

Ingredients

4 tablespoons olive oil, plus extra, for serving
1 small red onion, chopped
2 garlic cloves

Europe
Italy
Gluten-free
Vegetarian
Soup
Mediterranean

Method

Heat the olive oil in a large pot and sauté the onion until nicely golden and a bit sticky. Add the garlic and when it smells great, add the tomatoes. Bring to the boil and season with salt and pepper. Tear in about 7 of the basil leaves and simmer for 5 minutes or so, squashing down most of the tomato lumps with a potato masher. Add the not water and simmer, covered, for about 20 minutes.