2 tbsp unsalted butter

1/3 cup chopped shallots

2 minced garlic cloves

2 1/2 cups vegetable stock

3 tbsp raw long grain white rice

1/2 teasp kosher salt

1 can (28 oz) crushed plum tomatoes with juice

1 tbsp chiffonade of fresh basil leaves

1 cup heavy cream

1/4 teasp kosher salt

1/8 teasp white pepper

3 drops red hot pepper sauce

1.  In a large saucepan over med low heat, melt butter.  add shallots, garlic and cook, stirring, until softened, about 3 minutes.

2.  add vegetable stock, white rice, 1/2 teasp salt and bring to a boil.  reduce the heat to low, cover, and cook until the rice is soft, 20-25 minutes.

3.  Add 1 can plum tomatoes with juice and basil.  Cover and simmer for 10 minutes.  Let the mixture cool to lukewarm.  Puree until smooth, then push the mixture through a sieve with the back of a ladle and return to the saucepan over low heat.  Whisk in heavy cream, salt, white pepper, and hot pepper sauce and reheat gently.  Adjust seasonings and serve right away.