Put the vegetable soup and 2 cups water (480 ml) in a pot and bring to a boil over medium heat. Stir in the rice.

When the pot returns to a boil, add salt and a few grindings of pepper. Cover, turn the heat down to medium-low, and stir from time to time. Begin tasting after 12 minutes and stop when the rice is firm to the bite but tender, since it will soften further as the soup rests.

Before turning off the heat, stir in the grated cheese, then taste and correct for salt.

Ladle into plates or bowls, add the basil, mix, and let rest. Serve at room temperature, drizzling each portion with olive oil.