This easy recipe for creamy tomato soup with rice and basil was developed by special education teacher Beveryl Worth Palomba and is featured in her cookbook, Special Day Cooking: A Life Skills Cookbook, which is geared for those with developmental challenges as well as young people learning to cook.
Read more about the cookbook, and get 5 tips for cooking with kids who have special needs
Makes 4 Servings
Gather Ingredients
1 (28 ounce) can crushed tomatoes
1 (32 ounce) container vegetable broth
1 cup instant rice
1 pint heavy cream
1 teaspoon dried basil
Salt and pepper shakers
4 tablespoons shredded Parmesan cheese
Gather Equipment
*Put a paper towel on your cooking area to catch spills
Microwave
1 large microwave-safe bowl (or Pasta Cooker*)
1 wooden spoon
1 can opener
Measuring spoons
1 cup dry measuring cup
1 soup ladle
2 pot holders
4 soup bowls
* A Pasta Cooker can be purchased online. It is safer, easier, and faster to use.
Cooking Directions
Begin Making Soup
1. Open (28 ounce) can crushed tomatoes.
2. Pour into microwave-safe bowl or pasta cooker.
3. Open (32 ounce) container vegetable broth. Add to crushed tomatoes.
4. Measure 1 cup instant rice in dry measuring cup. Add to crushed tomatoes.
5. Stir soup with wooden spoon.
Cook Soup
1. Microwave soup 5 minutes. Remove soup from microwave with pot holders.
Add Cream and Seasonings
1. Open 1 pint heavy cream. Add to soup.
2. Measure 1 teaspoon basil. Add to soup.
3. Add 2 dashes of salt and pepper to soup.
4. Stir soup with wooden spoon.
Cook Soup
1. Microwave soup 7 minutes. Remove soup from microwave with pot holders.
Serve Soup
1. Ladle soup into 4 soup bowls.
2. Sprinkle each bowl with 1 tablespoon of shredded Parmesan cheese
When you finish cooking:
1. Put your ingredients and equipment away.
2. Wash and put your dishes away.
3. Wipe your cooking area clean.
