tomato rice soup
"soup"Serves 4-6 | Prep Time 5 minutes | Cook Time 20 minutes
Why I Love This Recipe
Ingredients You'll Need
1 (28-ounce) can crushed tomatoes
2 cups vegetable broth (or chicken broth or water)
1/4 cup celery (with leaves, chopped)
1 tablespoon parsley (chopped fresh, to taste)
1/2 bay leaf
1/2 teaspoon salt (or to taste)
1/8 teaspoon black pepper (or to taste
3/4 cup rice (cooked)
1.In a large saucepan, combine the crushed tomatoes with the water or stock, celery, parsley, bay leaf, salt, and pepper.
2.Place the saucepan over medium-high heat and bring to a boil. Reduce the heat to low and simmer for 15 minutes. At this point, if you want a smoother soup, process it in batches in a blender or food processor.
3.Add the cooked rice and lower the heat to medium-low.
4.Cook for about 5 minutes, or until hot and bubbling.
5.Remove the bay leaf.
Pairs Well With