Tomato Rice Soup Recipe

 

Tomato Rice Soup Recipe

Ingredients:

2 tablespoons olive oil

2 cloves garlic, minced

1 small onion, finely chopped

2 stalks celery, chopped

1 carrot, finely chopped

3 cups chicken broth

2 pounds fresh tomatoes, diced

1/2 cup uncooked white rice

Salt and pepper, to taste

2 tablespoons chopped fresh basil

Instructions:

Prepare the Vegetables:

Dice the tomatoes, finely chop the onion, celery, and carrot, and mince the garlic.

Sauté the Aromatics:

Heat the olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, cooking for 2–3 minutes until the onion is translucent and the garlic is fragrant.

Add the Vegetables:

Stir in the celery and carrot. Continue sautéing for about 5 minutes, or until the vegetables begin to soften.

Cook the Soup:

Pour in the chicken broth and add the diced tomatoes. Bring the mixture to a boil.

Add the uncooked rice, then reduce the heat to low and let the soup simmer for 20–25 minutes, or until the rice is cooked through and the vegetables are tender.

Season and Finish:

Season with salt and pepper to taste. Stir in the chopped basil just before serving.

Serve:

Ladle the soup into bowls and enjoy it warm. Garnish with extra basil or a sprinkle of Parmesan cheese if desired.