Serve this soup with a grilled cheese sandwich for the ultimate feel good lunch or light dinner.
Sun Oven Tomato Soup
1/4 cup olive oil, divided
1 onion, finely chopped
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
2 (28-ounce) cans whole peeled tomatoes
1 tablespoon brown sugar
1/2 cup arborio rice
2 cups chicken or vegetable broth
salt and pepper to taste
1/4 cup fresh basil leaves, chopped
Set Sun Oven out to preheat.
In a large soup pot or Dutch oven, heat 2 tablespoons of the oil over medium heat.
Add the onion and cook until slightly softened, about 5 minutes. Stir in the garlic and red pepper.
Add the tomatoes with their juice and use a potato masher to break them up into pieces. Stir in the broth and rice.
Cover and transfer to the Sun Oven. Cook until the rice is very soft and the flavors have blended, 1 1/2 to 2 hours.
Remove pot from Sun Oven. Using an immersion blender, puree the soup in the pot until smooth. Stir in the remaining 2 tablespoons olive oil.
Season to taste with salt and pepper.
Ladle into bowls and sprinkle basil on each serving.
Makes 6 servings.