Culinary Institute of America Recipe
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Cream of Tomato Soup with Rice and Basil

A Comfort Food Hall of Famer

Why buy canned when you can make homemade with just a little more effort? This comforting soup is welcome year-round, not just on snowy days!

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Tip: Chop the garlic and onion in the Professional Series container. Secure lid, select Variable 2 and turn machine on. Remove the lid plug and drop 8 medium peeled onion quarters and 3 peeled garlic cloves onto the blades. Blend until desired texture is reached.

CIA's Cream of Tomato Soup with Rice and Basil recipe



Makes 1 1/2 Quarts

  • 2 tbsp olive oil
  • 1 1/2 cups onion, chopped
  • 3 cloves garlic, peeled, chopped
  • 1 quart vegetable broth
  • 1/4 cup basil, chopped
  • 12 small Roma tomatoes, halved or 28 oz canned plum tomatoes
  • 1 cup heavy cream
  • 2 cups rice, cooked
  • 1 tbsp basil, chiffonade


  1. Sweat the onion and garlic in a little olive oil until translucent, about 5–7 minutes. Add the broth, fresh basil, and tomatoes. If using canned tomatoes, reserve some of the juice from the can. Simmer until everything is tender, about 20 minutes.
  2. Transfer the mixture to the Professional Series container and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 30 seconds.
  3. Return the soup to the stove and heat to a low simmer. In a small pan, gently simmer the heavy cream before adding it to the soup. If using canned tomatoes, use the reserved juice to adjust the final consistency. If using fresh tomatoes, use stock to adjust consistency. Add the rice just before serving.
  4. Season to taste with salt and pepper.

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