Prep Time 10 minutes Cook Time 40 minutes
by Catherine Newman
What you'll need
- 1 tablespoon each olive oil and butter
- 1 onion, chopped
- 1 teaspoon kosher salt (or half as much table salt)
- Freshly ground pepper
- 3 tablespoons white rice
- 1 28-ounce can concentrated crushed tomatoes
- 1 1-quart box chicken broth
- 2 tablespoons sugar
- 1 cup heavy cream or evaporated milk
- 2 tablespoons fresh dill, finely chopped (or 1 tablespoon dried)
- Sour cream, dill, and buttered toast for garnish
Notes:
Yield: Serves 8
Variations:
Try substituting basil for the dill for a completely different and equally delicious variation -- or stir in a handful of grated cheddar to up the richness.
How to make it
- In a soup pot over medium-low heat, heat the butter and oil, then sauté the onion and salt gently until tender and translucent, 5-7 minutes.
- Add pepper to taste, along with the rice, tomatoes, broth, and sugar, then bring to a boil, covered over high heat. Lower the heat and simmer, covered, for 20 minutes.
- Turn off the heat, add the cream or evaporated milk, and use a stick blender to blend the soup completely smooth (alternately, puree it in batches in a blender, using extreme caution).
- Stir the dill into the soup and simmer very gently, covered, for 10 more minutes. Taste the finished soup for salt and sugar, and add more if needed.
- Cut buttered toast into small cubes for garnish, then serve the soup, garnishing each bowl with a dollop of sour cream, a sprig of deal, and a handful of croutons.
