Tomato-Rice Soup, Italian Style |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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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:
2 tablespoons butter |
1/2 cup onion, coarsely chopped |
1/2 cup celery, coarsely chopped |
1 quart tomato puree or 1 (28 ounce) can ready-cut tomatoes |
1 1/2 cups chicken broth or 1 1/2 cups vegetable broth |
1/2 teaspoon dried marjoram, crumbled |
1/2 teaspoon dried basil, crumbled |
2 teaspoons sugar |
1/2 cup brown rice |
salt and pepper, to taste |
4 teaspoons grated parmesan cheese |
Directions:
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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