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Living in Seattle, we had some pretty cold days and nothing was better that a really flavorful, robust cup of creamy tomato soup. I was attempting to copy a local grocery chain recipe, and think I did pretty darned good!

1 Tblspn each Butter/Olive Oil
1 Large Onion, chopped
1 Fat Garlic Clove, minced
1 15 ounce can Whole Tomatoes, juice included
2 cups Vegetable or Chicken Stock
1/4 cup Uncooked Rice
1/8 cup Fresh Chopped Basil
1/4 Tspn Dried Thyme
2 Cups Half and Half, or 1 cup each of Milk and Cream
1/4 Tspn Pepper
Basil for Garnish

Melt Butter and Olive Oil together, in a 2 quart pot
Medium heat: Saute Onions and Garlic until Onions are translucent and the scent of Garlic fills the house!
Add can of Tomatoes, Chicken/Vegetable Stock, and Rice
Stir
Add Pepper, Basil, and Thyme.

Bring the liquid to a boil, then turn down and simmer/partially covered for 30-35 minutes to let all the flavors blend.

You can let cool, or be really careful, because you are going to put this into a blender and puree.

Once pureed, put soup base back in pot and stir in Cream/Milk/Half and Half. Bring to a simmer. Garnish with Basil and serve.

Dr It Up!!!

Additional ingredients you could use:

Parmesan Cheese; Garnish
Croutons; Garnish