|1.||In a large pot, melt butter over medium heat. Add garlic, onion, basil, and 1/4 tsp (1 mL) each of salt and pepper; cook, often stirring, for 5 minutes or until tender. Add tomatoes and broth; cover and bring to a boil over high heat. Reduce heat to medium-low and boil gently, covered, for 10 minutes, or until tomatoes are very soft. Remove from heat.|
|2.||Using an immersion blender in a pot or transferring soup in batches to an upright blender, purée soup until smooth. Return to pot, if necessary.|
|3.||Whisk flour into milk and gradually pour into the pot while whisking constantly. Stir in rice; cook over medium heat, often stirring, for about 5 minutes, or until slightly thickened and steaming. Season to taste with sugar (if desired), pepper, and up to 1/4 tsp (1 mL) salt.|
|4.||Ladle soup into warm bowls and sprinkle with chives.|
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.