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Cooking
Chase Away the Winter Chill! Tomato Soup with Rice
· 2 servings
Cook the rice
Cook the rice in a rice cooker or in a pot of salted water until tender, then set it aside once done.
Prepare the vegetables
In a large pot, sauté finely chopped onion and minced garlic in oil. Cook briefly, then add finely diced carrot and celery. Stir everything together. Finally, add the leek, sliced into half-moons.
Thicken the base
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.
Blend the soup
Pour in the stock and stir. Season with salt, freshly ground black pepper and thyme. Simmer together for 20 minutes. Then adjust the seasoning to taste with salt and a pinch of sugar, if needed. Blend until smooth with a hand blender.
Serve
Add the cooked rice and sprinkle with fresh green herbs.