Creamy Tomato Rice Soup with Italian Sausage!
Kecia’s Flavor Breakthrough!
It is COLD today!! And early, too!! November and we woke up to 13° F this morning! So my Honey, he works outside most of the time, he will be cold. I asked if he wanted a casserole, a chicken based soup or a tomato based soup… you see what he picked! I love to make new soups for him to try, especially when it is cold out! Nothing better on a cold day than a big pot of soup on the stove.
I finally got a great base for a homemade tomato soup. I use it for soup, chili… I just love it. It incorporates vegetables and flavor!
Serves 6 – 8
- 20 whole tomatoes, leave em’ whole
- 1 cup fresh spinach
- 1 onion quartered
- ½ cup frozen or fresh corn kernels
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 cloves garlic, chopped
- 2 tsp. oregano
- 1 tsp. thyme
- 2 tsp. basil
- Salt and pepper to taste
- 4 cups chicken or vegetable broth, divided
- 1 pound ground Italian sausage
- 1 cup basmati, or your favorite rice
- 1 tbsp. olive oil
- 2 tbsp. flour
- 1 cup light cream
- ½ cup shredded parmesan cheese plus a little more for garnish
In a large stock pot place tomatoes, spinach, onion, corn, carrots, celery, garlic, oregano, thyme, basil, salt and pepper and 2 ½ cups broth.
Cover and heat over medium high heat, stirring occasionally until all vegetables get soft and tomatoes start breaking apart about ½ hour or so.
While this is cooking place rice and the rest of the broth into a medium sauce pan, bring to boil, cover and simmer for 10 minutes (this is undercooking by 5 minutes), set aside.
Also brown the sausage, breaking into bits. Drain and even rinse to remove as much of the fat as possible, set aside.
Remove vegetables from heat and let sit a 10 – 15 minutes uncovered, to cool slightly. Use an emersion blender if you have one and blend until mostly smooth… leave a few bits and pieces for some texture. If you do not have an emersion blender you can do small batches in a regular blender and pour back into the pot.
Add rice and sausage, cover and simmer over low heat for another half hour.
In the saucepan you used for the rice, heat olive oil. Whisk in flour until you form a paste. Whisk in the cream and continue to whisk until smooth. Now whisk in cheese until it melts and is smooth. Set aside.
After soup has simmered for its half hour, slowly stir in cream mixture and heat through.
Test seasoning. Serve hot with some nice crusty bread.