Creamy Tomato Soup With Rice

• 1/2 cup butter
• 2 tablespoons olive oil
• 1 large onion, sliced
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 (14 ounce) cans tomatoes (best brand possible)
• 3 tablespoons tomato paste
• 3 3/4 cups chicken broth, divided
• 4 tablespoons flour
• 1 teaspoon sugar
• 1 cup cream (or whole milk for a lighter version) or 1 cup half-and-half (or whole milk for a lighter version)
• 1 cup long grain rice

1. Melt butter in a saucepan and add olive oil, onion, basil and salt and pepper.
2. Stir and cook onions for 3-4 minutes.
3. Add tomatoes and tomato paste.
4. Gently simmer, uncovered, 10 minutes.
5. Blend 5 T chicken broth with flour. Add to the tomato mixture, stir and add remaining broth.
6. Bring to a simmer and continue simmering for 30 minutes, stirring often to prevent scorching.
7. Meanwhile, cook rice according to package directions. Drain.
8. When ready, puree soup with an immersion blender or regular blender.
9. Return to heat. Add sugar and cream/milk. Simmer 5 more minutes.
10. Place a serving of rice in each soup bowl (1/4 c or more, depending on how thick you like it) and pour the tomato puree over. Stir and serve.

butter, olive oil, onion, basil, salt, white pepper, tomatoes, tomato paste, chicken broth, flour, sugar, cream, long grain rice

Taken from www.food.com/recipe/creamy-tomato-soup-with-rice-349143 (may not work)