Tomato Soup with Creamy Chimichurri

Instructions

1. Prepare rice according to package instructions.

2. While rice is cooking, heat oil in a medium saucepan over medium heat. Add onions, celery and 3/4 tablespoon of garlic. Cook, stirring occasionally, for 5 minutes or until vegetables begin to soften. Add the fennel, cumin, mustard, 1 teaspoon salt and 1/2 teaspoon pepper to the mix and stir to combine.

3. Add the tomatoes and juice to the pot, breaking up the tomatoes with a wooden spoon. Add 1/4 cup water, bring to a boil, reduce heat and simmer for 20 minutes.

4. Remove from heat and puree soup using an immersion or regular blender. Adjust thickness with additional water to achieve a smooth, thick consistency. Return soup to the pan and keep warm.

5. Blend the parsley, cilantro, vinegar, crème fraiche and remaining salt, pepper and garlic together using an immersion blender or regular blender.

6. To serve, place a scoop of rice a bowl, ladle soup around the rice and drizzle with chimichurri sauce.