Tomato Soup with Rice + Basil Yogurt Drizzle

Tomato Soup with Rice + Basil Yogurt Drizzle

  • 10 minutes
  • 4

Tomato Soup with Rice + Basil Yogurt Drizzle

Thai Jasmine Rice, Thai Jasmine

Method

Basil Yogurt Drizzle

Add the yogurt, basil, and salt to a blender along with ¼ cup water and blend this mixture until it is mostly smooth. If you prefer, you can skip the blender and instead finely chop the basil, then mix it by hand with the yogurt, water and salt until all ingredients are well combined.  

Tomato Soup with Rice

1. Microwave the rice for 2 minutes as per the package instructions, and set aside.

2. Melt the butter in a large pot over medium heat. Then add the onion, garlic, and ½ teaspoon of the salt and cook until the vegetables are tender and fragrant—3-4 minutes.

3. Add the tomato juice, diced tomatoes, remaining 1 teaspoon of salt, and the pepper. Bring the mixture to a simmer and cook until slightly thickened, about 10 minutes. Transfer the soup to a blender and puree it until smooth, then return it to the pot and stir in the rice and cream.

4. To serve, divide the soup into bowls, top with the Basil Yogurt Drizzle, and sprinkle with the basil leaves if desired.

Recipe credit: Nikki Dinki

 

Ingredients

Veetee Thai Jasmine Rice
Thai Jasmine Rice
More info

Basil Yogurt Drizzle

½ cup Greek yogurt

½ cup loosely packed fresh basil leaves

¼ teaspoon kosher salt

Tomato Soup with Rice

One 10.6-ounce package Veetee Microwavable Thai Jasmine Rice (makes 1½ cups)

4 tablespoons unsalted butter

1 medium yellow onion, finely (about 1 cup)

4 garlic cloves, minced

1½ teaspoons kosher salt

One 46-ounce can tomato juice

Two 14-ounce cans diced tomatoes

¼ teaspoon ground black pepper

¾ cup heavy cream

Basil Yogurt Drizzle

Fresh basil leaves, finely chopped, for a garnish (optional)

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