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Prep time
20 minutes
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Cook time
40 minutes
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Serves
20ish
Author Notes
This recipe is the perfect celebration of soup season and my beautiful backyard garden tomatoes! Thickened with rice, this soup is gluten free but definitely FULL OF DAIRY. Make sure you are stirring regularly while the rice is cooking to prevent it from sticking. I threw a few cayenne peppers in there for some heat that was balanced out by all the cream and cheese. Any fresh herb will work on top, but the celery and tomato leaves from our garden really did it for me!
I made a big batch of this soup to freeze for later so I will share the big batch recipe and you can adjust as needed! —Lorenzo Tavani
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Ingredients
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6 pounds
Tomatoes
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1
chopped onion
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1
Bulb Garlic chopped
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4 cups
heavy cream
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1 cup
rice
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celery and tomato leaf for ganish
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2
fresh cayenne peppers chopped
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2 cups
grated Parmesan cheese
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2 cups
mozzarella cheese
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salt to taste
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Olive oil for sautéing and garnish
Directions
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Char your tomatoes on all sides and set off to the side
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Sautee chopped onion, cayenne pepper and garlic in olive oil until translucent
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Add in cream and tomatoes into the pot
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Add in your rice and allow that to cook until it is completely soft. Stir regularly to prevent rice from sticking to the bottom.
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Blend with an immersion blender until silky smooth and season to taste with salt.
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Add in your cheese and blend until incorporated!
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