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Tomato and rice soup
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 4 - 5
- 1 Onion
- 2 Sticks of celeryfinely chopped
- 1 Carrotsliced
- 3tbsp Butter
- 8 tomatoes
- 250ml Chicken stock
- 3tbsp Uncooked long grain rice
- ½tsp Salt
- ½tsp Dried thymeto taste
- Freshly ground black pepperto taste
- A handful of Chopped parsley
Method
step 1
In a saucepan, sauté onion, celery and carrots in butter until softened but not browned.
step 2
Add the tomatoes and a small amount of chicken broth. Simmer for 15 minutes.
step 3
In a stock pot, combine sautéed vegetables, remaining chicken broth and rice. Season with salt, thyme and pepper. Simmer 20 to 30 minutes.
step 4
Serve garnished with parsley.
step 5
If desired, blend a few cups of soup and add back to the mixture for a thicker soup.