A comforting and creamy tomato and rice soup, perfect for a cozy meal.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown for a smoother flavor.
Add the chopped celery and onion to the saucepan and sauté until softened, about 5 minutes.
Stir frequently to prevent sticking.
Add the chopped tomatoes, water, and rice to the saucepan. Stir to combine.
Use a wooden spoon to scrape any bits off the bottom of the pan.
Season with savory, salt, and pepper. Bring to a simmer and cook until the rice is tender, about 20 minutes.
Stir occasionally to prevent the rice from sticking to the bottom.
Stir in the cream and heat gently for 2 minutes. Do not boil.
Heating gently prevents the cream from curdling.
Serve the soup warm, garnished with a sprig of fresh herbs if desired.
Pair with crusty bread for a complete meal.
