I’m not sure where I got the inspiration for this creamy soup, probably a couple of different recipes I’ve run across over the years. It’s certainly not completely original but it’s definitely delicious. I’ve been craving it for a long time but it’s just not worth it until you can get tomatoes with real flavor. The hard, tasteless reddish billiard balls that pass for tomatoes during the winter just won’t cut it. Although I’m growing tomatoes for the first time, mine are a long way from ripe so I was thrilled to find decent-looking Campari tomatoes on sale at Publix. I snatched up three pounds and, in my excitement, forgot all about buying the prosciutto. That’s ok, the soup was fine without it.
If when my own tomatoes make it into the kitchen I’ll be making lots of this soup so I’ll have plenty of opportunity to remember the prosciutto and try other variations.
- Ripe Tomatoes, about 3 pounds
- Prosciutto, 3 or 4 ounces (not shown because I forgot to buy it)
- Yellow or White Onion, 2 small or 1 medium
- Arborio Rice, 1/2 cup
- Fresh Basil, a good handful of leaves
- Chicken Bouillon
- Olive Oil
- Crushed Red Pepper Flakes
- Heavy Cream, 1/2 cup
There’s no photo of the prosciutto so you get to see this bowl of tomatoes instead. They’re prettier anyway.
If you have the prosciutto, dice it up. Heat a little olive oil in a big stock pot and cook the prosciutto over medium heat until it begins to brown. Remove it with a slotted spoon, drain on paper towels and set it aside.While the prosciutto is cooking, slice the onion. Add it to the pot after you remove the prosciutto and cook over medium heat, stirring occasionally.While the onions are cooking, rinse and quarter the tomatoes.Continue cooking the onions until they begin to brown.Add the tomatoes and a dash of crushed red pepper.Add just enough broth to not quite cover the tomatoes. As usual, I just added a little water and a teaspoon of Better Than Bouillon. Bring the mixture to a simmer.
Once it’s simmering, add the rice and stir gently. Continue cooking at a low simmer, leaving the pot uncovered.Once the rice is getting tender, tear in the basil leaves and cook for a few more minutes.Puree the soup in a blender or processor and return it to the pot.Stir in the cream and prosciutto, cooking over low heat just until it’s heated through and well-blended.If you want it pretty, garnish with basil leaves. Serve it up and enjoy!