Author Notes
A quick and easy tomato soup. A perfect complement to our Middle Eastern grilled Cheese. —May I have that recipe
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Ingredients
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3 tablespoons
extra virgin olive oil
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2
cloves of garlic, grated
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1/4 cup
chopped basil
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1
28 oz can crushed tomatoes
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3 cups
water
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1/2 cup
parboiled or brown rice
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salt to taste
Directions
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In a large soup pot, sauté grated garlic and chopped basil at medium heat for about a minute, without letting the garlic brown.
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Turn the heat to low, add crushed tomatoes, water and salt. Turn heat to medium high and bring to a boil.
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Add rice, stir well. Turn heat to low, cover and let simmer for about 10-15 minutes or until the rice starts to soften (increase the time to 30-35 minutes if using brown rice).
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Take pot off the heat and keep it covered for another 10 minutes or until rice has cooked completely.
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ENJOY!!
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