Tomato and Rice Soup With Basil

• 3 tablespoons unsalted butter
• 12 cup chopped onion
• 14 cup chopped celery
• 1 teaspoon dried basil
• 1 (28 ounce) can diced tomatoes, with juice
• 2 tablespoons tomato paste
• 3 cups chicken broth or 3 cups vegetable broth
• 12 cup long-grain white rice
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper
• cayenne pepper, a pinch
• 12 cup whipping cream
• 12 cup freshly grated parmesan cheese
• 12 cup finely sliced fresh basil

1. In a big pot, melt butter over med-high heat.
2. Add in onion and celery; saute for 2 minutes.
3. Add dried basil and saute for 1 minute.
4. Add tomatoes with juice and tomato paste, stirring to incorporate the paste and break up the tomatoes.
5. Decrease heat; simmer until liquid has reduced by half, 10-20 minutes.
6. Add stock and bring to a simmer; add rice and simmer until tender, 15-20 minutes.
7. Season with salt, black pepper, and cayenne.
8. Stir in cream and bring to a simmer.
9. Ladle into heated bowls and garnish with cheese and fresh basil.

unsalted butter, onion, celery, basil, tomatoes, tomato paste, chicken broth, longgrain white rice, salt, ground black pepper, cayenne pepper, whipping cream, parmesan cheese, fresh basil

Taken from www.food.com/recipe/tomato-and-rice-soup-with-basil-463083 (may not work)