At a glance
The rice is cooked separately while onion, garlic, and vegetables are sautéed in a pot, then thickened with flour and topped up with tomatoes. The soup is then simmered with stock and seasoning, blended until smooth, and finally finished with rice and herbs, resulting in a hearty, beautifully creamy tomato soup.
1/6
Cook the rice
Cook the rice in a rice cooker or in a pot of salted water. I personally prefer using a rice cooker — I've had mine for several years and I'm more than happy with it. Cook until tender, then set it aside once done.
For this step
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Prepare and sauté the vegetables
Heat some oil in a large pot and sauté the finely chopped onion and minced garlic. Cook briefly, then add the diced carrot and celery.
For this step
0/43/6
Leek and tomatoes
Finally, add the leek, sliced into half-moons. Stir and sauté over medium heat for 3 to 4 minutes. Sprinkle the flour over the vegetables in the pot, stir, then pour in the tomato passata. Stir and cook together, stirring occasionally, for about 3 minutes.
For this step
0/3
How it went
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