Introduction: Tomato Rice Soup
This is a beautiful fresh soup that can be eaten hot or cold. Easy and quick for a busy lifestyle. Hope you enjoy. Always good with bread.
Step 1: Extra Ideas
Sometimes I like to add a couple of carrots and chop them up about the same size as other veges.
I also like to put 1/2 cup red lentils but you need to adjust amount of stock accordingly.
Tastes great with some fresh grated parmesan too!
Step 2: Ingredients
2 sticks celery
1 clove garlic
large can tomatoes/ about 750g fresh*
1/2 cup rice
1 L stock (chicken or vege)
5 or 6 large basil leaves
cracked black pepper
salt if you desire
*If you're using fresh tomatoes add about a spoon of tomato paste to make the taste and colour a little stronger
Step 3: How To:
Chop up onions & celery big if you like a chunky soup or small if you prefer.
Saute these in 2-3 tblsp olive oil until soft.
Add tomatoes and cook up for about 10 mins if fresh or 5 if canned then stir in stock and bring to boil.
Now toss in the rice (and lentils if using). Stir and season. Reheat to boiling then reduce and simmer about 15 - 20 mins until rice is soft but not mushy. Toss in torn basil leaves and stir through.