California Central Coast Recipes

Tomato and Rice Soup with Basil

Tomato and Rice Soup with Basil is a classic "comfort food" especially when served with the classic accompaniment of grilled cheese sandwiches (or even better, grilled cheese paninis!). If you love the taste of tomato and basil, once you try this soup, I bet you'll never be satisfied with that famous store-bought brand again!

This is a quick recipe to have in your cooking arsenal. It's easy to throw together and it is a real a "life-saver supper" for an unexpected crowd of guests. 2017, Tomato and Rice Soup with Basil
Preparation time: 15 minutes
Cooking time: 1 hour
re-calculate ingredients for:


2 to 3 Tablespoons Extra-virgin Olive Oil
1 medium-large white onion , chopped
5 -14.5 ounce canned tomatoes , partially drained and coarsely chopped
1 package (32 ounces) reduced sodium Chicken broth
1 can (14.5 ounce) reduced sodium Chicken broth
1/4 cup white rice
1/2 cup Italian parsley , chopped
1/3 cup Fresh Basil , chopped
Salt to taste
Freshly cracked Black pepper to taste

Preparation Directions.

1 Pour olive oil into a nonreactive large stockpot. Heat over medium-low heat. Add in chopped onion and saute until the onion is softened and lightly golden.

2 Add in the chopped tomatoes and continue to saute.

3 Add in the chicken broth and bring to a slow boil. When broth and tomatoes are simmering, add in the rice, salt and pepper.

4 Partially cover stockpot and continue to simmer for at least forty-five minutes.

5 A few minutes before finishing the cooking process, add in Italian parsley and Basil. Stir well to amalgamate. Correct seasonings to personal taste.

6 Serve in soup bowls accompanied by grilled cheese or Paninis sandwiches.

Wine and Food Pairing and Serving Suggestions.

Serve with a robust red such as a Sangiovese, Chianti or Zinfadel.

A tip from Sue!

Frying fish is not hard

Frying fish is not hard. The trick is to evenly coat the fish and allow the coating to set and dry a bit before frying. The purpose of the coating is to keep moisture in NOT absorb oil! To minimize oil absorption fry at a temperature between 350F and 400F max