From the blog For Love of the Table
2 T. olive oil
4 strips bacon (about 3 oz.), thinly sliced cross-wise
2 medium onions (about 1 lb.), thinly sliced
2 fat cloves garlic, minced
1/8 to 1/4 t. red pepper flakes
1 t. dried oregano
2 T. rice (Arborio, basmati, etc.)
1/2 c. white wine
2 28-oz. cans peeled Italian plum tomatoes, crushed
3 c. water (or chicken stock)
1 c. heavy cream (or half & half, or milk)
Salt & Pepper
In a medium-sized stockpot, warm the olive oil over medium heat. Add the bacon and cook until crisp. Remove to paper towels and reserve.
Add the onion along with a pinch of salt and sweat until very soft and beginning to caramelize—about 15 to 20 minutes. Add the garlic, oregano, pepper flakes, and rice. Cook one minute. Add the wine and reduce by two-thirds. Add the tomatoes and water. Season with salt (the salt required will vary greatly, depending on the brand of canned tomatoes you use). Simmer the soup until the rice is tender—20 to 30 minutes. Purée the soup, adding more water or stock if the soup is too thick. Return the soup to the pot (straining, if you like). Stir in the cream. Heat through and correct the seasoning with salt and pepper.
Ladle the soup into bowls and serve topped with the reserved bacon. Makes 2 1/2 quarts soup.
Note: If you would like to make this soup without bacon, start with 3 T. of olive oil, adding more if the onions seem dry.
http://www.forloveofthetable.com/2012/12/post-holiday-simplicitycream-of-tomato.html