Melt butter in a large saucepan over medium heat, add onions and cook until onions are soft and golden. Add garlic and red pepper; sauté for an additional minute. Add pureed tomatoes, sugar, rice, and water. Bring to a boil. Lower the heat, cover and simmer covered for 25 to 30 minutes. Add basil and simmer an additional 5 minutes. Puree mixture in a blender or food processor and return to saucepan. Warm milk (use milk to rinse out blender jar or microwave); slowly stir milk into soup base. Add salt and pepper. Heat, ladle into bowls and add toasted bread cubes and top with Parmesan cheese.

Yield: 8 cups (4-6 servings)

* May substitute 2 cans (14.5 – 15 oz.) diced tomatoes and reduce salt by ½ teaspoon.

Source: Challenge package recipe developed by Challenge Home Economist.