Roasted Tomato and Rice Soup

If there was ever a soup to be described as Mmm Mmm Good, it is the New England Soup Factory's Roasted Tomato and Rice Soup. It is absolutely delicious and totally worth the 2 hours it takes to make!

If you enjoy it, get the cookbook! There is lots of goodness in there.

Roasted Tomato and Rice Soup (by Marjorie Druker and Clara Silverstein from the New England Soup Factory)
Makes 10 servings

Roasted Tomatoes

• 12 medium plum tomatoes
  
• 3 Tbsps olive oil
• Kosher salt and freshly ground black pepper

Rice

• 3 cups of water
• 1 1/2 cups of white rice, uncooked
• 1 Tbsp of butter

Soup

• 3 Tbsps butter
• 3 whole cloves garlic, peeled
• 1 large Spanish onion, peeled and diced
• 5 carrots, peeled and chopped
• 2 ribs celery, sliced
• Roasted plum tomatoes
• 6 sun-dried tomatoes, packed in oil
• 6 cups vegetable or chicken stock
• 3 cups tomato juice
• 2 Tbsps chopped fresh basil
• 2 ½ cups cooked white rice
• 4 dashes Worcestershire sauce
• Kosher salt and freshly ground black pepper to taste
• 1 ½ cups shredded sharp cheddar cheese

Directions for Roasted Tomatoes

1. Heat the oven to 425 degrees
2. Hull tomatoes and slice in half
3. Place the tomatoes in a large mixing bowl
4. Toss with olive oil, salt, and pepper
5. Place the tomatoes in a small roasting pan and roast in the oven for 50 minutes

Directions for rice

1. Bring water to a boil
2. Reduce heat and add rice
3. Simmer, covered, for 20 minutes
4. Remove from heat and let stand 5 minutes

Directions for soup

1. In a stockpot melt butter over medium-high heat
2. Add the garlic, onion, carrots, and celery
3. Sauté for 10 minutes stirring frequently
4. Add the roasted tomatoes and continue to sauté for 5 minutes
5. Add the sun-dried tomatoes, stock, and tomato juice
6. Bring to a boil. Reduce the heat to medium.
   
7. Simmer, covered, for 30 minutes
8. Add basil
9. Puree the soup in the pot using an immersion blender or working in batches with a regular blender until smooth
10. Place the soup back into the pot if using a regular blender
11. Add the rice and season with Worcestershire sauce, salt, and pepper
12. Stir so that the rice is evenly distributed throughout the soup
13. Sprinkle each serving with cheese