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Veetee Recipe

Tomato Soup with Rice + Basil Yogurt Drizzle

Medium4
Tomato Soup with Rice + Basil Yogurt Drizzle recipe was developed by Chef Nikki Dinki. It is a wonderful lunch dish or can be served as a starter. The soup and drizzle make a gorgeous color combination that is easy on the eyes!

What you need to get

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)

What you need to do

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.

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Tomato Soup with Rice + Basil Yogurt Drizzle

Tomato Soup with Rice + Basil Yogurt Drizzle Tomato Soup with Rice + Basil Yogurt Drizzle recipe was developed by Chef Nikki Dinki. It is a wonderful lunch dish or can be served as a starter. The soup and drizzle make a gorgeous color combination that is easy on the eyes!

What you need to get

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)

What you need to do

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.