At a glance
This cozy tomato soup comes together in just under an hour by cooking rice separately while sautéing aromatic vegetables, then simmering with tomato passata and stock before blending it all into silky smoothness. The main time goes into simmering the broth and letting flavors meld, while blending at the end transforms everything into a creamy texture that's perfect for any day you need warming up.
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Cook the rice
Cook the rice in a rice cooker or in a pot of salted water. Cook until tender, then set aside once done.
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Prepare the vegetables
In a large pot, sauté the finely chopped onion and minced garlic in oil. Cook briefly, then add the carrot and celery, diced small. Stir everything together. Finally, add the leek, sliced into half-moons.
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Thicken the soup
Sprinkle flour over the vegetables in the pot. Stir, then pour in the tomato passata. Mix well and cook together for about 3 minutes, stirring occasionally.
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