Tomato Soup with Riceon August 27th, 2012 Posted in Soups
My son was practically begging me for a tomato soup, but the weather wasn’t right. A tomato soup is something you eat for comfort on a cold evening or a rainy day (not to say snowy day). Nevertheless, I love my son and therefore decided that weather is not going to be an issue. So I started making the soup and of course made more food while it was cooking. By the time I was ready to serve the food I noticed that it wasn’t sunny anymore, in fact, it was windy and cloudy. If you make it, it will come J thanks god we live in Nova Scotia, when every weather forecast is just a general recommendation.
- 3 tbsp Vegetable Oil
- 1 Onion – chopped
- 1 Carrot – sliced
- 1 Can Diced Tomatoes (about 750gr)
- 1 Tomato – Chopped
- 4 tbsp Tomato Paste
- 5 Garlic Cloves - sliced
- ¼ tsp Celery Seeds
- ½ tsp Cumin
- 1½ liter boiling water (or you can use the tomato can and add 2 full cans of water)
- ¾ Cup Rice
- Salt & Pepper
- Sauté the onion and carrot with the oil over medium heat. Add in the celery seeds.
- Add in the diced tomatoes, the garlic and the fresh tomato, mix well and let cook while stirring occasionally for about 2-3 minutes. Add the cumin.
- Add the water and the salt and pepper and let boil.
- Using a stick blender, mash the soup until it’s smooth and let boil again.
- Add in the rice and turn to low heat (the minimum). Cover pot and let cook for 30 minutes. Stir 2-3 times during cooking to avoid rice sticking to the bottom.