Tomato and basil soup with homemade croutons

• 1 large onion - roughly chopped

• 2 carrots - roughly chopped

• 2 tbsp garlic-infused olive oil

• 2 tsp dried basil

• 1 tsp dried marjoram leaves

• 2 cans of diced tomatoes 796 ml each (natural / unflavored)

• 1 cup of tomato sauce

• 1/3 cup white rice (uncooked)

• 3 cups of water

• 1 chicken bouillon

• 1-1/3 cups grated Reggiano Parmesan cheese

• 10 finely chopped fresh basil leaves

Homemade croutons

• 1 cup of stale bread

• 1/2 tsp butter

• 2 tbsp basil-infused olive oil

• 1 pinch of dried oregano leaves

• Salt

Instructions for the soup

In a large pot over medium-high heat, add 2 tbsp olive oil with garlic, dried basil, and dried marjoram. Add the onions. When they start to become translucent, add the 2 cans of tomatoes and the carrots. Stir in the tomato purée, the rice, the 3 cups of water, and the homemade chicken broth.

Mix well. 

Bring to a boil, then reduce to medium heat and cover. Stir regularly to prevent the rice from sticking to the bottom. Let simmer for about 25 minutes. When the carrots are cooked, add the Parmesan cheese and chopped fresh basil. Remove from heat. Blend with an immersion blender until the desired consistency is reached.

Feel free to add grated Parmesan and croutons when serving.

Instructions for homemade croutons

For best results, use a stale baguette.

Croutons are ready when they are golden. Remove them from the pan and place them on absorbent paper.

 

This recipe is a creation by Olives et Gourmandises collaborator, Johanne Jacques!