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Tomato And Red Rice Soup

chef.garcia's picture
Ingredients
  Olive oil 2 Tablespoon
  Onion 1 , finely chopped
  Carrot 1 , finely chopped
  Celery stick 1 , finely chopped
  Garlic 4 Clove (20 gm), finely chopped
  Fresh ripe tomatoes 2 Pound, skinned, deseeded and finely chopped (900 Gram)
  Bay leaf 1
  Cinnamon stick 1⁄2
  Fresh thyme leaves/1/2 tsp dried thyme 1 Teaspoon
  Dried oregano 1 Teaspoon
  Brown sugar 1 Tablespoon
  Cayenne pepper 1⁄2 Teaspoon
  Chicken stock/Water 2 3⁄4 Pint (1.5 Liter)
  Red rice/Long grain brown rice 3 1⁄2 Ounce
  Long grain brown rice/Red rice 3 1⁄2 Ounce (100 Gram)
  Chopped fresh oregano 1 Tablespoon
  Freshly grated parmesan cheese 2 Ounce (To Serve)
  Salt To Taste
  Pepper To Taste
Directions

1. Heat the oil in a large pan over a medium heat. Add the onion, carrot and celery and cook, stirring occasionally, for about 10 minutes until very soft and beginning to colour. Stir in the garlic and cook for another minute.
2. Add the tomatoes, bay leaf, cinnamon stick (if using), thyme, dried oregano, sugar and cayenne and cook, stirring occasionally, for about 5 minutes until the tomatoes begin to disintegrate.
3. Add the stock or water, and the rice, and bring to the boil, skimming off any foam that rises to the surface. Lower the heat, cover and simmer for 30 minutes until the rice is tender, adding more stock or water if necessary.
4. Stir in the fresh oregano and season to taste with salt and pepper. Remove and discard the bay leaf, and the cinnamon stick, if using. Serve immediately with Parmesan cheese for sprinkling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Tomato
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
6

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