Tomato Soup with Rice
·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.
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.
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.
Add the stock and season
Pour in the stock and stir well. Season with salt, freshly ground black pepper and thyme. Simmer together for 20 minutes. Afterwards, you can fine-tune the flavor with a bit more salt or even a pinch of sugar, so the soup turns out exactly the way you like it.
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 always gives the soup a lovely smooth, airy texture.
Serving
Add the cooked rice and sprinkle with fresh green herbs.