Tomato, Basil, and Wild Rice Soup with Parmesan Crisps
Ingredients
Tomato, Basil, and Wild Rice Soup
- 24 Oz Tomato Basil Pasta Sauce
- 32 Oz Heavy Whipping Cream
- 3 Tbsp Golden Monk Fruit Sugar
- 2 Tsp Worcestershire Sauce
- Salt and Pepper To taste
- 2 Tsp Dried Basil
- 1 Package Quick/Microwave Wild Rice Cooked
Parmesan Crisps
- 1 French Baguette Thinly Sliced
- 1 Stick Butter Softened
- 1/2 C Mayonaise
- 1/2 C Grated Parmesan Cheese
Instructions
Soup
- In a heavy pot or 3-4 Qt Dutch Oven, add in your tomato sauce and heavy cream and whisk to combine.
- Add in the sugar and Worcestershire Sauce, Salt, Pepper, and Dried Basil, and stir well to combine.
- Heat the soup well through, without boiling.
- Once heated up, add in the cooked rice and stir well to combine. Keep soup on low heat while you make the parmesan crisps.
Parmesan Crisps
- Preheat the oven to a boil.
- Add the baguette slices to a large baking sheet, lined with parchment paper.
- Cut the stick of butter in half and add into a microwave safe mixing bowl. Microwave for about 15 minutes to help soften the butter. Then add in your parmesan and mayo, and stir well to combine.
- Take little scoops, and put a little of each on each baguette slice.
- Take a small silicone spatula, and spread butter mixture well on each baguette slice.
- Put in the oven to broil for 3-4 minutes, until golden brown and crispy.
- Serve with or even on top of the soup
- Enjoy!
