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Cooking
Tomato Soup with Rice
· 4 servings
Cook the rice
Cook the rice in a rice cooker or in a pot of salted water. I prefer using a rice cooker myself — I've had mine for several years and I'm more than happy with it. Cook until tender, then set it aside once done.
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.
Leek and tomatoes
Finally, add the leek, sliced into half-moons. Stir and cook over medium heat for 3 to 4 minutes. Sprinkle the flour over the mixture, stir, then pour in the tomato passata. Stir and cook together for about 3 minutes, stirring occasionally.
Add the stock and season
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 even a pinch of sugar — so the soup is exactly to your liking.
Blend until smooth
Blend until smooth using an immersion blender or a powerful countertop blender. I use my Tefal Ultrablend Cook, since I know it will leave the soup silky and light.
Serving
Add the cooked rice and sprinkle with fresh green herbs.