I just came upon this recipe and thought I would share it with you in the case you love tomato soup as much as I do. Both dried and fresh Provencal herbs enhance tangy tomatoes in this wonderfully flavored soup. Rice cooked directly in the vegetable broth gives off just enough starchiness to thicken the consistency.
Ingredients
- 3 tbls olive oil
- 2 onions, chopped
- 1 carrot, diced
- 1 rib celery, chopped
- 3 cloves garlic
- 2 tsps orange zest, pressed
- ½ tsp dried thyme
- ½ tsp fennel seeds, crushed
- 2 tbls tomato paste
- 3 cups water
- 1 28oz can petite-diced tomatoes
- 1-½ cup chicken stock
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp granulated sugar
- ¼ cup white rice
- 1 tbl fresh parsley, chopped
- 2 tbls fresh basil, chopped
Instructions
Preparation: In a large saucepan over medium heat, sauté onions, carrot, celery, garlic, orange zest, thyme, and fennel seed for 5 minutes, until the vegetables start to become tender. Add tomato paste and water, whisking until the tomato paste is fully incorporated. Stir in canned tomatoes, chicken stock, salt, pepper, sugar, and rice. Simmer for 15-20 minutes, until rice is tender. Stir in parsley and basil and serve hot.
Added Tuesday, Jan. 27, 2009