5 Ingredients or Fewer

Tomato and Rice Soup

February 26, 2012
5
1 Ratings
  • Serves 6
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
  • 3 tablespoons extra virgin olive oil
  • 2 cloves of garlic, grated
  • 1/4 cup chopped basil
  • 1 28 oz can crushed tomatoes
  • 3 cups water
  • 1/2 cup parboiled or brown rice
  • salt to taste
Directions
  1. In a large soup pot, sauté grated garlic and chopped basil at medium heat for about a minute, without letting the garlic brown.
  2. Turn the heat to low, add crushed tomatoes, water and salt. Turn heat to medium high and bring to a boil.
  3. 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).
  4. Take pot off the heat and keep it covered for another 10 minutes or until rice has cooked completely.
  5. ENJOY!!

See what other Food52ers are saying.

1 Review

SophieL November 17, 2020
This soup was quick and easy. Since I was using up the wilting contents of my CSA box, I added carrots, onions, celery and Swiss chard. This really amped up the flavor and hardiness. Lastly, a splash of Balsamic vinegar was the finishing touch. I would make this soup as is again, but it's great as a base for other variations. I can see adding a handful of pasta (or leftover farro or barley) instead of rice.