Creamy Tomato and Rice Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 tablespoon(s) balsamic vinegar |
1 cup(s) chicken broth |
1 28-oz can(s) diced tomatoes |
1/2 teaspoon(s) dried basil |
1 cup(s) fat-free half-and-half |
2 sprig(s) fresh rosemary |
6 clove(s) garlic, peeled |
1 cup(s) long grain white rice |
2 tablespoon(s) olive oil |
salt and ground black pepper, to taste |
1 15-oz can(s) tomato sauce |
1 1/2 cup(s) water |
1 large yellow onion, roughly chopped |
Directions:
1. Heat the oven to broil.
2. In a small saucepan, combine the rice and water. Bring to a boil, then cover, reduce to simmer and cook for 20 minutes. When the rice is done, remove it from the heat and let stand for 10 minutes.
3. Meanwhile, drain the can of diced tomatoes by pouring them into a mesh strainer set over a medium bowl. Use a silicone spatula to press the tomatoes to extract as much juice as possible. Set the juice aside.
4. Transfer the diced tomatoes to a rimmed baking sheet. Add the onion, garlic, basil and olive oil. Strip the leaves from the rosemary sprigs and add them to the tomatoes and onions. Toss everything to coat well. Season with salt and pepper.
5. Broil the tomato mixture on the center rack for 4 minutes, then gently stir. Broil for another 4 minutes, or until the onion and tomatoes begin to brown.
6. Transfer the mixture to a blender, then add the reserved tomato juice. Puree until smooth.
7. When the rice is ready, add the tomato mixture from the blender and set over medium heat. Add the tomato sauce, chicken broth and balsamic vinegar. Heat until warmed through, then stir in the half-and-half.
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