Recipe Tomato Rice Soup
Heat oil in a large saucepan over medium heat.
Recipe tomato rice soup. Transfer sautéed vegetables to a blender then add 3 1 2 cups or 2 cans of the diced tomatoes sugar black pepper and cayenne pepper to the blender. Add the tomato paste and oregano and stir until the onion is coated continuing to cook over medium heat for 2 minutes. Bring to a boil stirring regularly.
Stir in undrained tomatoes chicken broth and salt and pepper. Reduce the heat to low add the crushed tomatoes water and salt. Wait until just before serving to stir in the fresh basil.
Drain rice in a colander and set aside. Add uncooked rice lower heat to medium and simmer for ten minutes or until tender. Turn heat to medium high and bring to a boil add the rice and stir well.
Add the onion celery and carrot. The chicken broth and rice are added at the same time as the tomatoes. Cook celery and onion 5 to 8 minutes at low heat without letting them take colors.
Add in the diced onion and garlic and cook over medium heat for 5 7 minutes or until the onion begins to soften. Add salt and pepper. A note on tomato rice soup leftovers.
Add rice and cook stirring until rice is evenly coated in oil 1 to 2 minutes. In a large saucepan combine the crushed tomatoes with the water or stock celery parsley bay leaf salt and pepper. Heat the olive oil in a large pot.