Tomato Soup with Rice + Basil Yogurt Drizzle

Is there really anything better than tomato soup?

Let me clarify—homemade tomato soup.

When I was younger, I was addicted to cans of the Progresso version.

I can picture myself at age 22, squeezing my way into my 2x2 foot kitchen, cracking open that blue can, and then waiting those 2 minutes for the microwave to deliver my spoils.

If only I had known how much better making my own tomato soup could be.

Like, SO much better, and requiring no skills or fancy ingredients.

And what I also couldn’t have imagined at the time was how adding tender rice to my soup would completely take it to the next level.

Or that topping it with a beautiful and refreshing three-ingredient basil yogurt drizzle would boost its amazing-factor sky-high.

But now that I know what I didn't know, let's take our tomato soup there.

We just need to sauté some garlic and onions...

Add some crushed and juiced tomatoes...

And while that all simmers, combine yogurt, basil and a little salt for a drizzle you could never find in a Progresso can.

Tomato Soup with Rice + Basil Yogurt Drizzle

servings: 8 cups of soup, with about ½ cup drizzle; serves 4

Basil Yogurt Drizzle:

• ½ cup Greek yogurt
• ½ cup loosely packed fresh basil leaves
• ¼ teaspoon kosher salt

Tomato Soup with Rice:

• One 10.6-ounce package Veetee Microwavable Thai Jasmine Rice (makes 1½ cups)
• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped (about 1 cup)
• 4 garlic cloves, minced
• 1½ teaspoons kosher salt
• One 46-ounce can tomato juice
• Two 14-ounce cans diced tomatoes
• ¼ teaspoon ground black pepper
• ¾ cup heavy cream
• Basil Yogurt Drizzle
• Fresh basil leaves, finely chopped, for a garnish (optional)

Basil Yogurt Drizzle:

1. Add the yogurt, basil, and salt to a blender along with ¼ cup water and blend this mixture until it is mostly smooth. If you prefer, you can skip the blender and instead finely chop the basil, then mix it by hand with the yogurt, water, and salt until all ingredients are well combined.

Tomato Soup with Rice:

1. Microwave the rice for 2 minutes as per the package instructions, and set aside.
2. Melt the butter in a large pot over medium heat. Then add the onion, garlic, and ½ teaspoon of the salt and cook until the vegetables are tender and fragrant—3-4 minutes.
3. Add the tomato juice, diced tomatoes, remaining 1 teaspoon of salt, and the pepper. Bring the mixture to a simmer and cook until slightly thickened, about 10 minutes. Transfer the soup to a blender and puree it until smooth, then return it to the pot and stir in the rice and cream.
4. To serve, divide the soup into bowls, top with the Basil Yogurt Drizzle, and sprinkle with the basil leaves if desired.

: @NikkiDinki

: @NikkiDinkiCooking

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Cilantro Pesto Rice with Feta, Peppers, + Eggs

Cooking these days is all about finding time savers.

I'm always asking myself, What ingredients can I have on hand to make a flavorful meal quickly?

In answer to my own question, I've discovered that one food that seems to have taken up a permanent residence in my fridge—and for good reason!—is Cilantro Pesto.

Made with handfuls of cilantro, almonds, garlic, and Parmesan, this pesto can be used as a sauce or spread that instantly makes a meal special!

I’ve slathered it on pizza, spooned it over chicken, and drizzled it over shrimp.

And now, I've discovered yet another dish that becomes amazing with the simple addition of Cilantro Pesto!

This time, I toss it with rice, peppers, and a little tangy feta, then top the whole thing with a perfectly runny egg.

Just by having a little Cilantro Pesto in the fridge or freezer and some Veetee Rice on hand, I can make an incredible dinner in 5 minutes!

No, seriously, just 5 minutes!

And of course I could cook my own rice, but this stuff is just as good!

Plus sometimes those precious 20 minutes post-Baby's-bedtime need to be spent watching the Bachelor instead of making rice.

Cilantro Pesto Rice with Feta, Peppers + Eggs

servings: 4 cups of rice + 1¼ cups of Cilantro Pesto; serves 2

Cilantro Pesto:

• 2 cups loosely packed cilantro leaves
• ½ cup parmesan cheese
• ¼ cup roasted almonds
• 1 jalapeno, seeds + ribs removed
• Juice of 1 lime
• 1 teaspoon kosher salt
• 1 large garlic clove
• ½ cup olive oil

Rice with Feta, Peppers, + Egg:

• One 10.6-ounce package Veetee Microwavable Thai Jasmine Rice (makes 1½ cups)
• 2 large eggs
• ¼ teaspoon + a pinch kosher salt
• Pinch of ground black pepper
• 2 roasted red peppers (an 8 ounces jar)
• ⅔ cup crumbled feta (about 3 ounces)
• ⅓ cup Cilantro Pesto
• Cilantro leaves for a garnish (optional)

Cilantro Pesto:

1. Add the cilantro, parmesan, almonds, jalapeno, lime juice, salt, and garlic to the bowl of a food processor; process until finely chopped. Stream in the olive oil while the food processor is on, and allow everything to mix until all ingredients are well combined.

Rice with Feta, Peppers, + Egg:

1. Microwave the rice for 2 minutes as per the package instructions.
2. While the rice cooks, prepare the eggs sunny-side up. Place a small nonstick pan over medium-low heat, spray it with cooking spray, and crack the eggs into it. Sprinkle each with a pinch of salt and pepper cook until the whites are set and the yolk is still runny, about 5 minutes, covering them for the last 1-2 minutes to ensure all of the whites are cooked through.
3. When the rice has finished cooking, add it to a large bowl with the peppers, feta, Cilantro Pesto, and the remaining ¼ teaspoon of salt, and mix to combine all ingredients.
4. Serve by splitting the rice between two plates. Top each serving with an egg and sprinkle with some of the reserved chopped cilantro if desired.

Notes:

• Use leftover pesto as a spread on sandwiches, drizzled over pork, steak or shrimp or tossed with pasta or sautéed veggies.

: @NikkiDinki

: @NikkiDinkiCooking

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