Serves 8 (serving size: about 3⁄4 cup soup and about 1 tablespoon cheese)
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped yellow onion
4 garlic cloves, minced
1 (28-ounce) can unsalted petite diced tomatoes, undrained
2 cups Brown Rice Cream
3/4 cup coarsely chopped fresh basil (about 1 [1-ounce] package)
5/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup packed)
Est. added sugars 0g
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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