Tomato Cream Soup with Rice

	1. Cut the prosciutto or any other dry-cured ham into strips and fry in a pan over medium heat until crispy. Place on a paper towel to absorb excess fat. Meanwhile, peel the onion and slice it into rings.
	2. Rinse the tomatoes and cut them into quarters, remembering to remove the stems.
	3. Sauté the onions in a deep pot with olive oil until golden brown.
	4. Add the chopped tomatoes to the pot.
	5. Pour in the broth, stir, and add the rice. Allow the soup to simmer on low heat without covering it.
	6. Once the rice is tender, add fresh basil to the soup, preferably tearing it directly into the pot.
	7. Blend the finished tomato soup until smooth, then return it to the pot over low heat.
	8. Add cream and prosciutto to the soup. Mix well and turn off the heat.
	9. The tomato cream soup is ready! Serve it in individual bowls, garnished with basil leaves. Enjoy your meal!