Cream of Tomato-Rice Soup
- 3/4 cup of long grain rice
- 1 teaspoon salt
- 1 tablespoon of olive oil
- 6 scallions, chopped
- 3/4 cup chopped basil, fresh
- 6 cups of drained, chopped, no salt added canned tomatoes
- 2 cups of reduced sodium chicken broth
- 2 teaspoons sugar
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 cups of evaporated low fat milk
- 3/4 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 16-ounce can of white kidney beans (cannellini), rinsed and drained
- Cook the rice with 1/4 teaspoon of salt in a medium pot of boiling water for 10 minutes. Drain well.
- In a Dutch oven heat oil over medium heat. Add the scallions and 1/2 cup of the basil and cook until the scallions are softened, about 2 minutes.
- Stir in the tomatoes, broth, sugar, ginger, nutmeg, and remaining 3/4 teaspoon salt. Bring to boil, reduce to a simmer, cover and cook 7 minutes.
- Ladle the soup into a large bowl. Working in batches, transfer to food processor, and puree. Return puree back to the Dutch oven as you work.
- In small bowl combine 1/2 cup of evaporated milk and the cornstarch. Stir in baking soda, beans and drained rice into the pan and bring to boil over medium heat. Stir in the cornstarch mixture, then gradually add the remaining 1 1/2 cups of evaporated milk. Cook until the soup is slightly thickened and the beans and rice are just heated through, about 1 minute. Stir in the remaining basil and serve.
Note: You can use a blender for this if you don’t have a food processor
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