At a glance
You'll sauté your veggies, simmer them with tomato passata and broth, then blend everything into a silky-smooth soup—the blending step is what gives this soup its luxurious texture. The rice cooks separately and gets stirred in just before serving, so you've got a hearty, warming bowl ready in under an hour.
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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 had mine for several years and I'm more than happy with it. Cook until tender, then set it aside once done.
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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.
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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 mixture, stir, then pour in the tomato passata. Stir and cook together for about 3 minutes, stirring occasionally.
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