Chase Away the Winter Chill! Tomato Soup with Rice
·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.
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.
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.
Blend it smooth
Pour in the stock and stir. Season with salt, freshly ground black pepper and thyme. Simmer together for 20 minutes. Then adjust the seasoning if needed - with salt or even a touch of sugar. Blend until smooth with a stick blender.
Serve
Add the cooked rice and sprinkle with fresh green herbs.