Tomato and basil soup with homemade croutons

• 1 large onion - roughly chopped

• 2 carrots - roughly chopped

• 2 tbsp. table ofGarlic infused olive oil

• 2 tbsp. dried basil tea

• 1 C. tea of dried marjoram leaves

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

• 1 cup of tomato coulis

• 1/3 cup white rice (uncooked)

• 3 cups of water

• 1 chicken broth

• 1-1 / 3 cups grated Parmesan Reggiano cheese

• 10 chopped fresh basil leaves

Homemade croutons

• 1 cup of stale bread

• 1/2 tsp. butter tea

• 2 tbsp. tablebasil infused olive oil

• 1 pinch of dried oregano leaves

• Salt

Soup instructions

In a large pot over medium-high heat, stir in2 tbsp. table olive oil with garlic, dried basil and dried marjoram. Add the onions. When they start to be translucent, add the 2 cans of tomatoes and carrots. Stir in the tomato coulis, rice, 3 cups of water and homemade chicken broth.

Mix well.

Bring to a boil, then lower to medium heat and cover. Stir regularly so that the rice does not stick to the bottom. Simmer for about 25 minutes. When the carrots are cooked, add the Parmesan cheese and chopped fresh basil. Remove from fire. Pass through a mixing arm until desired consistency.

Feel free to add grated Parmesan and croutons when serving.

Instructions for homemade croutons

For best results, use a baguette of stale bread.

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

 

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