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.
Tomato Soup with Rice
Author: Maya Moscovich
Recipe type: Main, Soup
Although this is only soup I think you can safely say it's a whole meal. This soup is my son's favorite. No wonder.
Ingredients
- 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
Instructions
- 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.
Notes
Rice cooking time may vary based on the rice you are using.
If soup turns too concentrated and you want it to be more liquid. Simply add boiling water at the end and mix.