Ingredients
- 2 red bell peppers, roasted
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- ½ cup diced carrot
- Salt to taste
- 4 large garlic cloves, minced
- ¼ cup tomato paste
- 2 sprigs fresh basil
- Pinch of cinnamon
- ½ teaspoon sugar (optional)
- 1 ½ quarts vegetable stock or water
- ¼ cup rice
- Freshly ground pepper
- Basil
- Parmesan
COOKING INSTRUCTIONS
1. Heat the oil over medium heat in a large, heavy soup pot and add the onion.
2. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt.
3. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
4. Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt. Remove the basil sprigs.
5. Using a hand blender, purée the soup.Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, and/or slivered basil.
