At a glance
This comforting tomato soup comes together in under an hour with simple sautéing and simmering. You'll sauté vegetables, blend the soup until silky smooth, then stir in cooked rice for a hearty finish—plus it's naturally lactose-free and perfect for topping with your favorite garnishes like Parmesan, basil, or crispy croutons.
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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 been using mine for several years and I'm more than happy with it. Cook until tender, then set aside once done.
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Prepare the vegetables and sauté
Heat some oil in a large pot and sauté the finely chopped onion and minced garlic. Cook briefly, then add the carrot and celery, diced small.
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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 contents of the pot, stir, then pour in the tomato passata. Stir and cook together for about 3 minutes, stirring occasionally.
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