Basil Tomato-Rice Soup

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried basil leaves
• 1 (28 ounce) can plum tomatoes, including juice
• 6 cups chicken stock or 6 cups vegetable stock
• 1/2 cup long-grain white rice
• 1 teaspoon sugar
• salt
• fresh ground black pepper
• 2 tablespoons chopped fresh parsley

1. In a soup pot, heat oil over medium heat.
2. Add in onion, celery, garlic, and basil; cook, stirring, for 5 minutes or until softened.
3. In a food processor, puree tomatoes with juice; add to pot with stock and rice; season with sugar, salt, and pepper to taste.
4. Bring to a boil; decrease heat, cover and simmer for 30-35 minutes or until rice is tender.
5. Stir in parsley.
6. **To make a creamy soup, add 1/2 cup whipping cream along with the parsley.
7. **If you have fresh basil, substitute 2 tablespoons of the chopped fresh basil for the dried basil and add along with the parsley.

olive oil, onion, stalks celery, garlic, basil, tomatoes, chicken stock, longgrain white rice, sugar, salt, fresh ground black pepper, parsley

Taken from www.food.com/recipe/basil-tomato-rice-soup-451177 (may not work)