Rice & Tomato Soup
Rice & Tomato Soup is full of veggies. It includes rice, tomatoes and of course, various herbs! This soup recipe is easy to make and budget-friendly. It is a perfect meatless meal. It is a great light lunch or dinner. Serve the soup with a cheese sandwich or with your choice. However, it is totally up to you for any combination.
Cook Awesome Rice & Tomato Soup has a rich tomato flavor. You can garnish with celery, carrots, and onions.
150 g/5 oz easy-cook basmati rice
400 g can of chopped tomatoes
2 garlic cloves, peeled and crushed
Grated rind of ½ lime
2 tbsp extra virgin olive oil
1 tsp sugar
Salt and freshly ground black pepper
300 ml/ ½ pint vegetable stock or water
For the Croutons:
2 tbsp prepared pesto sauce
2 tbsp olive oil
6 thin slices of bread, cut into 1 cm/ ½ inch cubes
Preparation Method | Rice & Tomato Soup
Preheat the oven to 220oC/ 425oF/ Gas Mark 7. Rinse and drain the basmati rice. Place the canned tomatoes with their juice in a large heavy-based saucepan with garlic, lime rind, oil, and sugar. Season to taste with salt and pepper. Now, bring to the boil, then reduce the heat, cover and simmer for 10 minutes.
Add the boiling vegetable stock or water and rice, then cook uncovered for 15-20 minutes, or until the rice is tender. If the rice and tomato soup is too thick, add a little more water. Reserve and keep warm if the croutons are not ready.
Meanwhile, to make the croutons, mix the pesto and olive oil in a large bowl. Add the bread cubes and toss until they are coated completely with the mixture. Spread on a baking sheet and bake in the preheated oven for 10-15 minutes, and make it golden and crisp, turn them over halfway during cooking. Serve the soup immediately sprinkled with warm croutons.
To make 150 ml/ ¼ pint of pesto, put 25 g/1 oz fresh basil leaves (weighed without stalks), 1 peeled garlic clove, 1 tablespoon pine nuts, 4 tablespoons olive oil, salt, and black pepper in a blender or any food processor and blend until creamy. Stir in 25 g/1 oz freshly grated parmesan and blend until creamy. Stir in 25 g/2 oz freshly grated parmesan cheese. Refrigerate for up to 2 weeks in a screw-topped jar.
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