Summer Harvest Creamy Tomato Soup

1. Warm the Pan

First, warm a heavy-bottomed pan over medium heat, adding the olive oil and butter. Allow them to melt and combine, creating a fragrant base for the soup.

2. Cook Aromatics

Add the sliced onion and leek, along with a pinch of salt, to the pan. Cover and cook gently until they are soft and translucent, ensuring they do not brown. This step is crucial as it releases the sweetness and depth of the aromatics, forming the foundation of your soup's flavor.

3. Add Garlic

Next, add the sliced garlic to the pan and cook for about 2 minutes, allowing it to release its aroma without burning.

4. Add Tomatoes and Rice

Stir in the tomatoes, white rice, another pinch of salt, the bay leaf, and your chosen herb sprig (savory, thyme, or basil). Cook this mixture until the tomatoes break down and create a thick, fragrant mixture, which should take a few minutes.

5. Add Water and Butter

Pour in the cup of water and add the additional tablespoon of butter. Continue cooking until the rice is tender, approximately 10 minutes. The butter adds a rich creaminess to the soup, while the water helps to meld all the flavors together.

6. Blend and Strain

Remove the herb sprig and ladle the soup into a blender. Blend until the mixture is smooth, then pass it through a medium strainer to remove any skins and seeds, leaving you with a silky texture.

7. Adjust Seasoning and Serve

Finally, taste the soup and adjust the salt if necessary to ensure a balanced flavor. Serve your Summer Harvest Creamy Tomato Soup with optional garnishes like crème fraîche and mint, buttered croutons, torn basil, or finely cut chives for an added touch of freshness and texture. Enjoy!