Creamy Tomato-Basil Soup
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How to Make It
Heat a Dutch oven over medium-low heat. Add oil; swirl to coat. Add onion and garlic; cook 10 minutes or until tender, stirring occasionally. Add tomatoes; increase heat to medium-high, and bring to a simmer.
Place tomato mixture, Brown Rice Cream, and basil in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender (to avoid splatters). Blend until smooth (about 3 minutes); pour pureed soup into pan. Heat on medium-low heat until thoroughly heated (about 3 minutes); stir in salt and pepper. Ladle soup into 8 bowls. Sprinkle with cheese.
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Also appeared in:Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice