Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos: Tomato Rice Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Tomato Rice Soup Biography

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Tomato and Rice Soup
Ingredients

    3 tbsp olive oil
    2 cloves of garlic, grated
    ¼ cup chopped basil
    1 28oz can crushed tomatoes
    3 cups water
    ½ cup parboiled or brown rice
    Salt to taste
    I

Instructions

    n a large soup pot, sauté grated garlic and chopped basil at medium heat for about a minute, without letting the garlic brown.
    Turn the heat to low, add crushed tomatoes, water and salt. Turn heat to medium high and bring to a boil.
    Add rice, stir well. Turn heat to low, cover and let simmer for about 10-15 minutes or until the rice starts to soften (increase the time to 30-35 minutes if using brown rice).
    Take pot off the heat and keep it covered for another 10 minutes or until rice has cooked completely.
    ENJOY!
TOMATO RICE SOUP WITH BASIL AND LEEKS

3/4 cup leeks, or a combination of leeks and onions

3 tablespoons olive oil

1 1/2 lb tomatoes (fresh or good-quality canned whole plum tomatoes)

4 large garlic cloves

5 cups light vegetable broth

1/4 Cup raw white rice

    The following tied in a cheesecloth:

    6 parsley sprigs

    1 bay leaf

    1/4 teaspoon thyme

    4 fennel seeds

    6 large basil leaves

a large pinch of saffron threads

salt and pepper

few pinches of sugar

1 teaspoon or more tomato paste

salt and pepper

2 or more tablespoons fresh basil, minced or sliced

METHOD:

Thinly slice the leeks. Heat the oil slowly in a large heavy-bottomed pot. Cook the leeks slowly in the olive oil until the leeks are tender but not browned.

Meanwhile, either chop the tomatoes or puree them in a medium bowl with a hand-held immersion blender. Mince or mash the garlic. When the leeks are tender, add the tomatoes and garlic and stir over moderate heat for 3 minutes.

Then add the vegetable broth, bring to a boil, and then add the rice. Add the herbs and saffron. Season to taste with salt and pepper. Simmer, partially covered, for 30 minutes.

Carefully taste for seasoning, adding pinches of sugar to bring out flavor and counteract acidity, and small amounts of tomato paste if needed for color and taste. Remove the herb bouquet if using a cheesecloth.

Julia recommends serving the soup either hot or chilled (I’ve only had it hot), sprinkled with fresh basil.
Tomato & Rice Soup
The brown rice added to this soup really helps fill you up. The honey helps break up the acidity of the tomatoes. I love this soup.
Ingredients

2 - 28 oz. cans whole peeled tomatoes, crushed by hand
1 14.5 oz. Glen Muir fire roasted tomatoes
1/2 t. salt
1/2 t. pepper
1/8 t. crushed red pepper flakes
2 T. honey
2 large handfuls fresh parsley chopped
1 vidalia onion, diced
6 large cloves garlic, minced
1 3.5 oz. pkg. sundried tomatoes with basil, julienne sliced
1 32 oz. pkg. organic vegetable stock
1 ½ cups boiling water
1 cup diced carrots
1 cup cooked brown rice
Instructions

In large soup pot, sauté the onion and carrots with ¼ cup water.

In a separate bowl pour boiling water over sundried tomatoes. Leave tomatoes in water for about 5 minutes. Keep water to add to soup later on.

Add softened sundried tomatoes, crushed whole tomatoes, fire roasted tomatoes, garlic, salt, pepper, honey, parsley, crushed red pepper flakes, reserve water from sundried tomatoes and organic vegetable stock to onions and carrots. Cook on low for 1 to 2 hours. Add brown rice to soup 20 minutes before serving.

Tomato Rice Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos