Preparation of Creamy Tomato Rice Soup

In a large pot, melt butter over medium heat. Add garlic, onion, basil, and 1/4 tsp (1 mL) each, salt and pepper; cook, stirring often, for 5 min 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 min or until tomatoes are very soft. Remove from heat.

Using an immersion blender in pot or transferring soup in batches to an upright blender, purée soup until smooth. Return to pot, if necessary. Whisk flour into milk; gradually pour into pot while whisking constantly. Stir in rice; cook over medium heat, stirring often, for about 5 min or until slightly thickened and steaming. Season to taste with sugar (if desired), pepper and up to 1/4 tsp (1 mL) salt.