Roasted Tomato Basil and Rice Soup
Author -Yields: 6 servings
Ingredients
- 4 pounds plum tomatoes, halved or quartered, depending on the size (1.8kg)
- 10 large garlic cloves, peeled
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 large white or yellow onion, halved and thinly sliced
- 4 cups vegetable broth (1 quart/950ml)
- 1/2 tablespoon fresh thyme leaves (substitute 1/2 teaspoon dried thyme)
- 1/2 tablespoon fresh oregano (substitute 1/2 teaspoon dried oregano)
- 1/2 cup long grain white rice, rinsed under cold water until the water runs clear
- 1/2 cup basil, chiffonade, lightly packed (10g)
- Water, as needed
- Crushed red pepper flakes, to taste
Instructions
- Preheat your oven to 400°F/200°C. Place the tomatoes, cut side up, onto two half-sized, foil-lined baking sheets. If you don't have two baking sheets, you can substitute one of the baking sheets with a 9 by 13-inch / 24 by 36cm baking dish).
- Drizzle the tomatoes evenly with two tablespoons of the olive oil. Sprinkle them generously with salt and a few turns of black pepper. Nestle the garlic cloves in between the tomatoes. Roast the tomatoes for 50 minutes, or until they're browning and juicy. Remove them from the oven and set them aside.
- Heat the remaining tablespoon of oil in a large, heavy-bottomed pot over medium heat. Add the sliced onion, along with a pinch of salt. Sauté for 10-12 minutes, or until the onions are translucent and turning golden.
- Add the tomatoes, along with all of their roasting juices, to the pot, along with the vegetable broth, thyme, and oregano. Mash the tomatoes up a bit with the back of a spoon to help release their liquid. Bring the whole mixture to a boil and reduce to a simmer. Simmer, uncovered, for 15 minutes.
- Transfer the soup in batches to a blender and blend till you have a smooth, puréed soup. Alternatively, you can use an immersion blender to purée the soup in the pot.
- Return the soup to the pot and bring it to a simmer over high heat. Turn the heat to medium low and stir in the rice. Cover the pot and simmer the soup for 20 minutes, or until the rice is fully tender. Stir the basil.
- Taste the soup and add additional salt and crushed red pepper flakes to taste. If the soup is too thick for your liking, you can stir in a little water to loosen it up; however, it should be a relatively thick soup.
- Divide soup into bowls and garnish with a drizzle of olive oil, if desired. Serve.