Grandmas Tomato And Rice Soup Food

TOMATO AND RICE SOUP

Steps:

• Heat the olive oil in a large soup pot. Add the onion and sauté for 7-8 minutes, until translucent
• Reduce the heat to low, add the crushed tomatoes, water and salt. Turn heat to medium-high and bring to a boil
• Add the rice and stir well. Reduce the heat to low again, cover and let simmer for about 10-15 minutes or until the rice starts to soften (increase the time to 30-35 minutes if using brown rice or until the brown rice is tender).
• Take the pot off the heat and keep it covered for another 10 minutes or until the rice has cooked completely

GRANDMA'S TOMATO SOUP

Steps:

• In a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste. Gradually add tomato juice and water, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes. Add sugar and salt. Stir in egg noodles and heat through. If desired, sprinkle with parsley.

TOMATO & RICE SOUP

Steps:

• Heat the oil in a large saucepan and add the onion, carrot and celery, then cook gently until softened. Add the sugar and vinegar, cook for 1 min, then stir through the tomato purée. Add the chopped tomatoes or passata, the vegetable stock, and any brown rice, if using, then cover and simmer for 10 mins. If you are using wild rice, add this and simmer for 10 mins more. Finally, add any white rice you're using, and simmer for a final 10 mins until the rice is tender.
• Just before serving, sprinkle over some chopped parsley and season to taste. Divide into bowls and add a swirl of pesto to each, if you like.

GRANDMA'S OLD FASHIONED CREAMY TOMATO SOUP

Steps:

• Place tomatoes and juice in a stockpot over medium heat.
• Simmer for 30 minutes.
• Puree the tomato mixture at this point if you don't want it chunky. I usually puree part but still leave a fair amount of chunks.
• Place the pot over medium heat and stir in the heavy cream and butter. Season with salt and pepper.
• Heat, stirring until butter is melted. Do NOT boil.
• Serve with croutons or stir-ins of your choice.

GRANDMA'S TOMATO AND RICE SOUP

Steps:

• Dredge beef cubes in flour; shake off excess. Brown in heated vegetable oil in large stock pot. Remove with slotted spoon and set aside. Add a bit more oil to pot, if needed, and add onion and celery; sauté 5 to 6 minutes. Add the reserved browned beef cubes back into the pot and cover with the undrained diced tomatoes, beef broth and water. Season with the salt and black pepper. Add the bay leaf, thyme and basil. Bring to a boil; lower heat and simmer (partially covered) about 1½ hours (meat should be almost tender). Add the raw rice (add a little more water if necessary) and continue to simmer 20 to 30 minutes. When beef is tender and rice is cooked, add the tomato sauce and condensed cans of soup. Adjust seasonings and remove bay leaf; heat through before serving.

RICE AND TOMATO SOUP

Steps:

• I like to make an unfussy rice and tomato soup (for myself, too, sometimes, especially when I'm trying to balance out my characteristic gluttony) by diluting a good, bought tomato sauce with water, adding a handful or so of basmati rice, and cooking until the rice is tender, about 8 to 10 minutes. With children it makes more sense to leave the soup fairly solid, but you can add water from a boiled kettle toward the end of cooking time if you want a thinner soup rather than liquid tomato-rice stew. Grate Parmesan on top and eat - with bibs.

GRANDMA'S CHICKEN AND RICE SOUP

Steps:

• Add stock, onions, carrots, parsnip, celery, salt, chicken, and uncooked rice to a large soup pot; cook covered for 20 minutes on simmer.
• At the end, add beaten egg slowly to soup in a constant stream, while whisking soup slowly. This will produce a swirled egg pattern in the soup.