Tomato and red rice soup recipe
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- Dish type
- Vegetable soup
- Tomato soup
This richly flavoured, chunky soup makes a satisfying starter or can be served for lunch with a well-flavoured cheese and some crusty bread. Canned tomatoes have a more intense colour and flavour than most fresh ones, particularly during the colder months, and need no skinning or other preparation for this soup.
5 people made this
- 2 tbsp extra virgin olive oil
- 6 shallots, finely chopped
- 85 g (3 oz) Camargue red rice
- 150 ml (5 fl oz) dry white wine
- 400 ml (14 fl oz) vegetable stock
- 1 can chopped tomatoes, about 400 g
- 3 tbsp finely chopped fresh oregano or basil
- salt and pepper
- To serve
- 4 tbsp crme frache
- fresh basil or oregano leaves
MethodPrep:10min ›Cook:45min ›Ready in:55min
- Heat the oil in a large saucepan, add the shallots and fry gently for 4–5 minutes or until softened.
- Add the rice and stir to coat all the grains evenly with the oil, then cook gently for 30 seconds. Stir in the wine and boil rapidly for 30 seconds, then add the stock and the tomatoes with their juice.
- Bring to the boil, then cover and simmer for 35–40 minutes or until the rice is just tender.
- Stir in the chopped oregano or basil, and season with salt and pepper to taste. Ladle the soup into serving bowls, add 1 tbsp of crme frache to each one and top with a few basil leaves. Serve hot.
To make mushroom and rice soup, replace the red rice with 75 g (2½ oz) long-grain white rice and use 75 ml (2½ fl oz) dry sherry instead of the white wine. After adding the sherry in step 2, boil until it has almost all evaporated, then stir in 350 g (12½ oz) finely chopped chestnut or closed-cup mushrooms. Cook for about 2 minutes or until softened. Pour in 750 ml (1¼ pints) chicken stock and 1 tbsp Worcestershire sauce. Cover and simmer gently for 10 minutes. Stir in 1 tbsp chopped fresh tarragon and simmer for a further 5 minutes or until the rice is tender. Serve hot, topping each serving with 1 tbsp soured cream and a few fresh tarragon leaves.
Camargue red rice, from the wetlands of the Camargue region in southern France, is particularly nutritious, having a higher fibre content even than brown rice. Like all varieties of rice, red rice is an excellent ingredient to include in a healthy diet, as it is high in starchy carbohydrate and low in fat. * Tomatoes, originally known as love apples and once used only as an ornamental plant, are now valued as an important source of vitamin C and beta-carotene, both of which are powerful antioxidants.
Each serving provides
A * C, E, calcium, potassium
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Homemade Tomato Rice Soup
Make this Homemade Tomato Rice Soup recipe all year round and serve it as a meal or side dish that the whole family will enjoy. It is vegetarian, easy to make, and so filling and delicious. The perfect addition to your dinner table and a crowd-pleasing soup recipe.
We will be showing you how easy it is to make this homemade tomato soup recipe. Made with rice to make it filling and acceptable to be served as a complete meal. This healthy tomato soup is completely vegetarian and can easily be made vegan by using non-dairy yogurt to serve it with. Also, consider using white rice or quinoa in place of the brown rice if you are pressed for time or simply cook it using your instant pot!
- 2 (14.5 ounce) cans diced tomatoes with juice
- 1 cup water
- ½ cup uncooked long grain white rice
- 2 large carrots, thinly sliced
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon crushed red pepper
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 (15 ounce) can garbanzo beans
Place the diced tomatoes with juice and water in a large pot, and bring to a boil. Mix in the rice and carrots, and season with cumin, chili powder, red pepper, salt, and black pepper. Reduce heat to low, cover, and simmer 25 minutes, or until rice and carrots are tender.
Mix the garbanzo beans into the pot, and continue cooking 5 minutes, until heated through.
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How to Make the Perfect Grilled Cheese to Dip
No bowl of tomato soup is complete without a grilled cheese to dip on the side. I like to use brioche sliced bread but any sliced bread will work perfectly. Brush the outsides of both slices with mayo or butter. Trust me on the mayo, it’s a game changer for making grilled cheeses. For the cheese, I like to add both medium sharp cheddar and mozzarella. Assemble and add to a pan over medium-low heat. Cover the pan so the cheese can melt properly. Once one side is golden and toasted, flip and repeat with the other side. And that’s it!
To make grilled cheese bites to add as “croutons” on top of the soup, just chop the grilled cheese into crouton sized pieces and use it as a garnish.
Some other dishes you may like:
If you have any questions about this recipe, let me know in the comments! If you make this, send me a picture on Instagram! I love seeing your remakes SO much.
And if you need some other quick and tasty soups
I’ve got you covered with three others that you can make in 30 minutes or less
If you try any of these, please hop on over to the recipe and give it a rating. And as always thank you so much for reading my quirky little blog full of rambly thoughts and Campbell’s soup confessions. You’re the best.
*Also this is from Gilmore Girls. It’s not the first time I’ve referenced it and I’m betting it won’t be the last.
Place a large saucepan over medium heat, then add the oil. Add the onions, carrots, and celery once the oil is hot. Cook for five minutes, until the vegetables start to soften.
Stir in the garlic and tomato paste, and cook for one more minute.
Add one can of the tomatoes, stirring and scraping the bottom of the saucepan to pull up any cooked-on bits.
Add the remaining tomatoes, black pepper, celery seed, red pepper flakes, and stock. Bring to a simmer, and cook for 15 minutes.
Add the bread, cook for five minutes, then remove from heat.
Transfer the soup to a blender or food processor and puree until smooth.
Pour the soup back into the pan, then stir in the evaporated milk and warm over medium heat.
Serve immediately or allow to cool and freeze in one-cup servings.
Garnish with parsley, if desired.
Tomato Soup with Parmesan Croutons
Scrumptious, simple tomato soup with the most delectable croutons you'll ever eat!
clove Garlic, Minced Fine Or Grated
whole Large Carrots, Peeled And Finely Diced
cans (28 Ounces Each) Whole Tomatoes
fluid Vegetable Or Chicken Broth
whole Baguette, Sliced Into Rounds
Freshly Shredded Parmesan Cheese
In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes.
To make the croutons, drizzle crostini rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a crostini round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast.
Serve soup with one or two croutons on top and a little bit of basil.
NOTE: Recipe can easily be halved!
I made this luscious soup on Saturday&rsquos &ldquoSouper Good&rdquo episode on Food Network, and it&rsquos also going to be in my next cookbook, which, if I play my cards right (translation: if I get it done), will be out this fall. But it&rsquos so scrumptious, warm, satisfying, and luscious, I wanted to share the recipe here so you could benefit from all the soupy goodness now, not next winter! (Saving recipes for a later time has never been my strong suit. But you probably already knew that.)
Here&rsquos the step-by-step recipe, friends! (And psssst. As good as the soup is, the croutons are just as yummy.)
In a big ol&rsquo pot, melt some butter with some olive oil over medium-high heat&hellip
Then grate in some garlic (or mince it and throw it in)&hellip
Along with some diced carrots and onions.
Stir the veggies around and cook &rsquoem for about 5 minutes or so, until they start to soften.
Now, to get the tomato flavor going, plop in some tomato paste&hellip
And stir it into the veggies, letting it cook and release its flavor for a couple o&rsquo minutes.
Next, add a cup of water along with a bunch of broth! I used this gorgeous vegetable broth, which has a nice, deep color, but you can use chicken or beef broth&hellipwhatever you&rsquove got on hand.
Oh, and this unsalted broth, which I like to use when I can. I added a little salt and pepper, knowing that I could always add more later.
Next, add a bunch of whole tomatoes: 3 big cans! Stir it around, bring it to a boil, then reduce the heat, cover the pot, and let it simmer for 15 to 20 minutes.
(Note: This recipe can easily be halved!)
While it&rsquos simmering, make the croutons! And you can do this well in advance if you want. They freeze really well! Cut a baguette into rounds, then drizzle them with a little olive oil.
Grate some Parmesan cheese and put little piles (probably a tablespoon or so?) in a nonstick (if you have it) skillet.
Lay a crostini round on each Parmesan pile&hellipand THEN turn the heat to medium. If you turn on the heat before you start laying on the Parmesan, the crostini won&rsquot stick to the cheese as well and then everything will be roont. (Translation: &ldquoruined.&rdquo)
Pretty soon, the cheese will start to melt&hellip
And when it&rsquos nice and melted and starting to bubble, carefully flip the croutons over to toast a bit on the other side.
And guess what? The soup is done! You can serve it as is, but there might be some mighty big chunks of tomatoes and carrots in there. So I like to stick in the immersion blender and puree it about halfway.
Then I just pour in a little cream (I didn&rsquot use this full amount!) to soften (flavor-wise) the tomatoes a bit and to give the soup a little, well, creaminess.
Stir it around and let it cook for a few more minutes&hellip
Then sprinkle in some chopped basil, along with some more salt and pepper to taste.
Oh, dear. How good does this look?
That was a rhetorical question.
Oh, and you can puree the soup until it&rsquos completely smooth if you like the texture is up to you!
HOW TO MAKE CABBAGE SOUP WITH RICE
- This comes together in ONE pot and 40-ish minutes, from start to finish. Luckily, it doesn’t require any fancy ingredients, either. It’s stuff that you already have in the pantry or fridge cabbage, carrots, peppers, onions, celery, Hunt’s Recipe Ready Tomato Paste and Hunt’s Diced Tomatoes. Garlic + seasonings, too.
- The Hunt’s Recipe Ready Tomato Paste, that is your magic, right there. It adds body to this comforting meal and a delicious tomato flavor. The paste is already seasoned and it is made with all-natural tomatoes picked at the peak of ripeness. It is also a convenient way to add paste to any dish with two tablespoons of pre-measured tomato paste, which is the most common serving size for recipes.
- We’re going to add the tomato paste early on so it has a chance to cook with the veggies which in turn will add more flavor to the soup. Trust me on this one.
- I’m also going to ask you to cook the rice on the side and not to add it to the soup until you are about to eat. IF you add the rice beforehand and let it stand for, say, 10 minutes or so, it will start to absorb the liquid. So don’t do that, m’kay? Cool.
This is an awesome and very healthy homemade meal that can simultaneously clean out your fridge by using up any and all veggies that a person could ever want in their soup bowl. The happiness I feel for this concept is, like, WOW. You don’t even know. Recipes like this fulfill my soul.
For more information about Hunt’s Recipe Ready Tomato Paste and other Hunt’s products, you can follow them on Facebook, Pinterest, and Twitter.
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- 1 tablespoon safflower or other neutral-tasting oil
- 5 ounces andouille sausage, one-quarter cut into small dice, the rest into 1/4-inch-thick half-moons
- 1/2 red bell pepper, ribs and seeds removed, minced
- 1/2 yellow onion, minced
- 2 celery stalks, minced
- 1 garlic clove, thinly sliced
- 1 teaspoon fresh thyme, leaves
- 1 cup canned whole peeled tomatoes, pureed
- 4 cups chicken stock, homemade or low-sodium, store-bought
- 1/2 cup long-grain white rice
- 1/2 teaspoon apple cider or distilled white vinegar
- Coarse salt and freshly ground pepper
Heat oil in a 4-quart saucepan over medium-highuntil hot but not smoking. Cook sausage, stirring occasionally, until browned, 3 to 5 minutes. Add bell pepper, onion, celery, garlic, and thyme. Cook over medium-low, stirring occasionally, 10 minutes.
Add tomatoes, stock, and rice bring to a boil. Reduce heat and simmer until rice is plump, about 20 minutes. Remove from heat. Stir in vinegar, and season with salt and pepper.