Provencal Tomato Soup With Rice Recipe

Name: Provencal Tomato Soup With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb tomatoes; 2 medium onions, halved lengthwise, then thinly sliced crosswise (2 cups); 1 medium carrot, coarsely grated; 1 celery rib, finely chopped; 4 large garlic cloves, finely chopped; 3 (3- by 1-inch) strips fresh orange zest, finely chopped; 1 teaspoon finely chopped fresh thyme; Scant 1/4 teaspoon dried hot red-pepper flakes; 1/4 teaspoon fennel seeds; 1 Turkish bay leaf or 1/4 California; 3 tablespoons extra-virgin olive oil; 2 tablespoons tomato paste; 3 cups water; 1 3/4 cups reduced-sodium chicken broth (14 fl oz); 3/4 teaspoon salt; 1/4 teaspoon black pepper; Pinch crumbled saffron threads; 1 to 2 teaspoons sugar; 1/4 cup long-grain white rice; 2 tablespoons chopped fresh flat-leaf parsley; 1/4 cup chopped fresh basil

Servings: persons

2 lb tomatoes
2 medium onions, halved lengthwise, then thinly sliced crosswise (2 cups)
1 medium carrot, coarsely grated
1 celery rib, finely chopped
4 large garlic cloves, finely chopped
3 (3- by 1-inch) strips fresh orange zest, finely chopped
1 teaspoon finely chopped fresh thyme
Scant 1/4 teaspoon dried hot red-pepper flakes
1/4 teaspoon fennel seeds
1 Turkish bay leaf or 1/4 California
3 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
3 cups water
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
3/4 teaspoon salt
1/4 teaspoon black pepper
Pinch crumbled saffron threads
1 to 2 teaspoons sugar
1/4 cup long-grain white rice
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil

1
Cut a shallow X in bottom of each tomato with a sharp paring knife. Blanch tomatoes in batches of 2 or 3 in a 5- to 6-quart pot of boiling water 10 seconds, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking.
2
Peel tomatoes, then halve crosswise. Squeeze halves gently, cut sides down, over a sieve set over a bowl to extract seeds and juices, then press on seeds and discard them. Reserve juice and tomatoes.
3
Cook onions, carrot, celery, garlic, zest, thyme, red-pepper flakes, fennel seeds, and bay leaf in oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 5 minutes.
4
Add tomatoes with reserved juice, tomato paste, water, chicken broth, salt, pepper, saffron, and 1 teaspoon sugar, then simmer, uncovered, stirring and breaking up tomatoes with a spoon occasionally, 20 minutes. Stir in rice and simmer, uncovered, until rice is tender, 10 to 20 minutes. Discard bay leaf and stir in parsley, basil, and sugar and salt to taste.

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 lb tomatoes, 2 medium onions, halved lengthwise, then thinly sliced crosswise (2 cups), 1 medium carrot, coarsely grated, 1 celery rib, finely chopped, and more.

Yes, Provencal Tomato Soup With Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Provencal Tomato Soup With Rice

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