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Tomato Rice Soup

This soup comes together fairly fast.

Tomato rice soup. Recipes popular comfort food search saves sign in profile add a recipe user settings log out recipes long grain rice tomato rice soup recipe by. Continue to saute until the rice begins to brown a bit. This tomato rice soup is quick and easy. Heat the oil in a large saucepan and add the onion carrot and celery then cook gently until softened.

Add the sugar and vinegar cook for 1 min then stir through the tomato puree. With a cooking time of 30 minutes you could easily make it for a weeknight dinner. Tomato rice soup is my favorite of all the tomato soups. It is hearty and comforting with lots of flavor.

Bring to the boil then reduce to a very slow simmer. With just a few simple ingredients you can create a fresh tasting soup that is filling and delicious. Stir in the flour and rice breaking up the rice. This soup is low calorie.

If you want a simpler dish omit the seafood. In a large saucepan combine the crushed tomatoes with the water or stock celery parsley bay leaf salt and pepper. Add the chopped tomatoes or passata the vegetable stock and any brown rice if. This soup is super filling thanks to the fiber in the brown rice and packed with healthy ingredients.

There used to be a restaurant where you could get really great tomato rice soup here in canada. This is an elegant version of the old fashioned tomato and rice soup studded with fresh seafood. You can also used fresh tomatoes in this soup. If you are lucky enough to have a garden full of fresh tomatoes you can substitute them for the canned variety.

All you need is a few common pantry ingredients and 30 minutes. Its perfect for those days when you dont have a lot of time to spend in the kitchen but still want a warm comforting simple and yet delicious soup. Tomato rice soup is full of veggies rice herbs and of course tomatoes. It sticks to your ribs a little more than a bowl of standard tomato soup but it doesnt require any crazy ingredients.

Reduce the heat to low and simmer for 15 minutes. Add the tinned tomatoes breaking them up with the back of a spoon the chicken stock brown sugar oregano and basil and a splash of hot sauce if using. I cant remember which one it was but they had bits of spinach in the soup. Place the saucepan over medium high heat and bring to a boil.