Tomato Soup

READY IN: 37mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup cooked rice (long grain i.e. "Uncle Ben's)
  • 1
    (14 ounce) can crushed tomatoes (smooshed between your fingers)
  • 1
    (14 ounce) can water (make sure you get all the tomato out of the can, add up to 1/2 cup of water if needed, to thick)
  • 12
    small onion, grated
  • 1
    tablespoon olive oil
  • 1
    garlic clove, pressed and minced
  • 14
    teaspoon salt, kosher
  • 14
    teaspoon pepper, ground (we love pepper)
  • 14
    teaspoon chili powder
  • 2
    dashes hot sauce (Tabasco or Cholula preferred, Optional!!)
  • Additions
  • 14
    dried herbes de provence (between palms of hand)
  • 1
    cup crouton (herb flavored)
  • 1
    tablespoon fresh basil, chifanod
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DIRECTIONS

  • Please cook rice first. Or if you're lucky - you can use what is left over from the Chinese food you bought the other nite from the carryout.
  • In medium soup-pot, put in olive oil, turn heat up to med/high. Add onion, cook 1 minute. Add garlic. Swirl around soup-pot with spoon until garlic is fragrant. (about 30 seconds).
  • Smoosh tomatoes in bowl, with fingers, or use a sharp knife with a fork and dice if you don't want to use your fingers.
  • Add crushed tomatoes to soup-pot, along with rest of ingredients, down to additions.
  • Turn up heat to high, stir, and wait for a soft bubbly boil. When boil comes, cover, turn heat down to low, let cook for 15 to 20 minutes.
  • Add rice.
  • After 10 minutes, stir in herbs de province, croutons.
  • Pour in warmed soup bowls, (run hot water in and around soup bowls for 5 minutes. prior to serving) add fresh basil to top.
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