Tomato Rice soup

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Tomato Rice soup

Serves 4 as Soup.

• 5 large tomatoes peeled, cut in half and seeded
  
• 2 T olive oil
  

1 onion, diced

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1 carrot, diced

• 1/4 c Arborio rice
  
• 4 c hot vegetable stock
  
• 2 tsp sugar
  
• 1/2 tsp salt
  
• 1/2 tsp white pepper
  
• 2 sprigs flat leaf parsley
  
• 2 sprigs thyme
  

Freshly chopped flat leaf parsley for garnish

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Peel the tomatoes with a vegetable peeler. Cut the tomatoes in half crosswise; scoop the seeds into a strainer set over a bowl. Chop the tomato pulp and set aside. When all the tomatoes are seeded and cored stir the seeds in the strainer to get as much liquid out as possible; discard the seeds.

Heat the vegetable stock in a pot.

Heat the olive oil in a heavy pot. Add onion and carrots, sweat until the onion is softened but not browned, about 5 minutes. Add the rice and stir until coated with the oil. Add the tomatoes and stir. Add the tomato water, hot stock, sugar, salt and pepper, parsley sprigs and thyme. Bring almost to a boil then lower the heat, cover and simmer for 45 minutes.

Remove the herb sprigs. Recheck for seasonings. Serve with parsley garnish.

Keywords: Soup, Vegetarian, Intermediate, Vegetables

( RG1273 )