Directions:
- Sweat the onions and garlic in a little olive oil until translucent, about 5 to 7 minutes.
- Add the broth, fresh basil and tomatoes, reserving some of the juice from the tomatoes.
- Simmer until everything is tender, about 20 minutes.
- Puree the soup with a handheld blender, or in batches in a food processor or countertop blender.
- Return the pureed soup to a low simmer.
- Gently simmer the heavy cream before adding it to the soup, then use the reserved tomato juice to adjust the final consistency.
- Add the rice just before serving.
- Serve the soup in preheated soup cups or bowls and garnish with the chiffonade of basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.17 Kcal (587 kJ) | ||
| Calories from fat | 61.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.87g | 11% | |
|---|---|---|---|
| Cholesterol | 14.11mg | 5% | |
| Sodium | 304.02mg | 13% | |
| Potassium | 327.43mg | 7% | |
| Total Carbs | 17.23g | 6% | |
| Sugars | 4.55g | 18% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 3.7g | 7% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 1.4mg | 8% | |
| Calcium | 42.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 83.32 Kcal (349 kJ) | ||
| Calories from fat | 36.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 11% | |
|---|---|---|---|
| Cholesterol | 8.39mg | 5% | |
| Sodium | 180.71mg | 13% | |
| Potassium | 194.62mg | 7% | |
| Total Carbs | 10.24g | 6% | |
| Sugars | 2.7g | 18% | |
| Dietary Fiber | 1.61g | 11% | |
| Protein | 2.2g | 7% | |
| Vitamin C | 5.1mg | 14% | |
| Iron | 0.8mg | 8% | |
| Calcium | 25.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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