Tomato-Rice Soup, Italian Style
This is a hearty recipe that is a lunch-time favorite, especially with a grilled cheese sandwich. When tomatoes are over-abundant in my garden, I use fresh tomato puree - my preferred method. This is an adaptation of a recipe found in The Encyclopedia of Creative Cooking by Charlotte Turgeon, published in 1984.
Ingredients
4 serv.- butter↗2 tablespoons
- onion, coarsely chopped↗1⁄2 cup
- celery, coarsely chopped↗1⁄2 cup
- tomato puree or (28 ounce) can ready-cut tomatoes↗1 quart
- chicken broth or 1 1/2 cups vegetable broth↗1 1⁄2 cups
- dried marjoram, crumbled1⁄2 teaspoon
- dried basil, crumbled↗1⁄2 teaspoon
- sugar↗2 teaspoons
- brown rice↗1⁄2 cup
- salt and pepper, to taste
- grated parmesan cheese4 teaspoons
Step-by-step instructions
- 1
If using fresh tomatoes, use a food mill or press them through a colander. Set aside.
- 2
Melt butter in large sauce pan. Saute onion and celery until the onion is clear and celery is soft.
- 3
Combine tomato puree or ready-cut tomatoes, broth, and onion-celery mixture in blender. Blend until smooth. Push through a medium seive to remove any remaining celery strings. Pour back into sauce pan. Add seasonings and uncooked rice. Simmer for 1 to 1-1/2 hours until rice is tender and soup has thickened somewhat.
- 4
NOTE: if using white rice, reduce cooking time to 20-30 minutes.
- 5
Serve garnished with parmesan cheese.
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