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Creamy Tomato Basil Soup

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Creamy Tomato Basil Soup
6 servings
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Ingredients (9)

  • 2 T. extra virgin olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, peeled and chopped
  • 2 cups water
  • 1/4 cup white rice
  • 1 28-oz. can crushed tomatoes with basil
  • 1/2 cup silken tofu (could also substitute plain yogurt)
  • 1-2 T. rice wine vinegar, to taste
  • 1/4 cup fresh basil leaves, chopped
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If you love tomato basil soup like I do, but want to lighten up the traditional recipe that uses heavy cream, this soup will really make you happy. It gets its creaminess from white rice and silken tofu. A very satisfying bowl of soup without the guilt.


  1. 1Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until beginning to soften, about 3 minutes. Stir in broth, water and rice; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the rice is very tender, about 15 minutes.
  2. 2Stir tomatoes, tofu, vinegar, and basil into the soup. Remove from the heat, cool slightly, and puree, in batches, in a blender. (Use caution when pureeing hot liquids.) Return the soup to the pot and reheat over medium-high heat, stirring often.
  3. 3Serve with crusty bread or your favorite grilled cheese.
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