This flavor-packed soup is made with fresh tomatoes. Allow 15 minutes for prep and 30 minutes to cook. 

Makes 6 servings

Ingredients:

• 3 Tbsp butter divided
• 2 Tbsp olive oil
• 1 sweet onion, chopped
• 2 cloves garlic, peeled and minced
• 5 large ripe tomatoes (about 2 1/2 lbs.)
• 1 tsp salt
• 1 Tbsp uncooked rice
• 1 cup water
• 1 Tbsp chopped fresh basil leaves
• Fresh basil leaves for serving (optional)

Directions:

1. In a large pot, melt 2 tablespoons of butter and olive oil over medium heat.
2. Add chopped onions and cook until translucent and soft.  Add garlic, cook for 2 more minutes.
3. Wash, core and chop tomatoes.  Add tomatoes to the pot along with salt, rice, water and basil. Stir and cover. 
4. Bring to a boil and simmer for 30 minutes until tomatoes are well cooked and rice is tender. Add the remaining tablespoon of butter and cook only until butter melts.  Remove from heat.   Puree tomato mixture in a blender or with a hand blender until smooth.  Garnish with fresh basil leaves.  Serve.

Tip:

• Eat the refrigerated soup within 3-4 days or freeze in an airtight container up to six months.