Tomato Rice Soup
User Reviews
5
Tomato Rice Soup
Description
This Tomato Rice Soup begins by sautéing onions, carrots, celery, and salt until softened, building a flavorful base. The cooked vegetables are blended with diced tomatoes, sugar to counter acidity, black pepper, and cayenne for gentle heat, creating a smooth tomato mixture. Returning this to a pot, uncooked white rice and vegetable stock are added and the soup is simmered until the rice is tender and the broth thickens.
Fresh parsley and lemon juice are stirred in at the end to brighten the flavor with herbaceous and citrus notes. The result is a soup with a thick, velvety texture from the blended vegetables and cooked rice grains, with balanced savory and slightly sweet flavors punctuated by subtle spice.
This dish can be served as a light meal or starter, providing warmth and satisfying comfort. The soup's texture and mild spice level make it approachable and soothing.
Equipment needed includes a large pot with a lid and a blender for pureeing the cooked vegetables and tomato mixture smoothly before simmering.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 2 medium carrot chopped
- 2 talks celery diced small
- 1 3/4 teaspoons salt
- 5 1/4 cups tomato or use 3 cans, 14 oz each, diced, ripe, red
- 1 1/2 tablespoons sugar cuts the acid - optional but recommended
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 3 cups vegetable stock
- 1/2 cup white rice
- 1 1/2 tablespoons lemon juice
- 1 tablespoon parsley chopped, fresh
Instructions
- In a large sauce pot, heat the olive oil over medium heat. Add the onions, carrots, celery and salt. Sauté until tender.
- Transfer sautéed vegetables to a blender, then add 3 1/2 cups or 2 cans of the diced tomatoes, sugar, black pepper and cayenne pepper to the blender. Blend until smooth.
- Return mixture to the pot and add rice, vegetable broth and remaining 1 3/4 cups or 1 can of diced tomatoes. Bring to a boil, stirring regularly. Reduce heat to a simmer and cover. Cook for 30-35 minutes, stirring occasionally, until the rice is tender and broth is rich and thick.
- Add parsley and lemon juice, stir to combine. Serve.
Notes
- Prepare using a large lidded sauce pot for sautéing and simmering.
- Use a blender to puree cooked vegetables with tomatoes for smooth texture.
- Adjust sugar to balance tomato acidity according to taste preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Sodium | 886mg | 37% |
| Potassium | 347mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 3645IU | 73% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 26mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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