Provençal Tomato Rice Soup Food

PROVENçAL TOMATO RICE SOUP

Steps:

• Heat oil in a pan and saute onions, carrot, garlic, orange zest, thyme and add fennel powder.
• Once the vegetables starts to soften, add tomato paste and water. Mix well till everything is incorporated well.
• Add in the chopped tomatoes now along with vegetable stock and season with salt, pepper and sugar.
• As it starts boiling add semi cooked white rice. Close the lid and simmer for around 12-15 mins until the rice is tender.
• Pour in the soup into bowls, add a swirl of fresh cream and garnish with fresh basil and crushed dry thyme.

TOMATO RICE SOUP WITH GARLIC AND CANNELLINI BEANS

Steps:

• Melt the butter in a stock pot over medium head and add the onion. Saute for about 5 minutes and then add the herbs, salt, bay leaves and rice. Saute for 2 minutes.
• Add the tomatoes and water and bring to a boil. Lower the heat to a simmer and simmer for about 20 minutes, stirring occasionally.
• After 20 minutes add the cauliflower and cook until just tender, about 5 minutes.
• Add the beans and the garlic and continue cooking for about 5-8 minutes or until the cauliflower is tender and the garlic has lost its rawness.
• Serve with a grilled cheese sandwich for a special treat:-).

PROVENCAL TOMATO RICE SOUP

Steps:

• In a large saucepan over medium heat, saute onions, carrot, celery, garlic, orange zest, thyme and fennel seed for 5 minutes, until the vegetables start to become tender.
• Add tomato paste and water, whisking until the tomato paste is fully incorporated.
• Stir in the canned tomatoes, chicken stock, salt, pepper, sugar and rice. Simmer for 15-20 minutes, until rice is tender.
• Stir in parsley and basil.
• Serve hot.

PROVENCAL TOMATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
• In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.

PROVENçAL TOMATO AND BASIL SOUP

Steps:

• Heat the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in half the garlic and a generous pinch of salt. Cook, stirring, until fragrant, about 30 seconds to a minute. Add the tomatoes, sugar, basil sprigs or leaves and remaining garlic. Cook, stirring often, until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes.
• Add the water, Parmesan rind and salt to taste. Bring to a simmer, cover and reduce the heat to low. Simmer 15 minutes. Add the tapioca or rice, and simmer for another 15 minutes until the tapioca is tender and the soup fragrant. Remove the basil sprigs and Parmesan rind. Puree in a blender in small batches, taking care to place a towel over the top of the blender and hold it down tightly. If you used fresh unpeeled tomatoes and want a silkier soup, put through a strainer, using a spatula or the back of a ladle to push the soup through. Return to the pot, add pepper to taste and adjust salt. Serve garnished with garlic croutons and/or Parmesan, if desired, and slivered basil leaves. If serving cold, refrigerate until chilled.

PROVENCAL VEGETABLE SOUP

Steps:

• Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
• To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.
• Pistou:
• 4 large garlic cloves
• 1/4 cup tomato paste
• 24 large basil leaves
• 1/2 cup freshly grated Parmesan
• 1/2 cup good olive oil
• Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.
• Yield: 1 cup

CHEESY TOMATO RICE SOUP

Steps:

• In a medium saucepan, combine water & condensed soup, frozen peas & hotdog pieces. (You can cook the hotdogs in the microwave to save time). Heat over medium-low heat until peas are tender (about 10 minutes). Remove from heat. Stir in mozarella cheese until melted. Pepper to taste.
• Add a dollop of salsa & sour cream for a spicier flavor.
• Please note that, if there are left-overs, the rice will absorb most of the soup, so you will have to add more water.
• Bon appetit!

TOMATO RICE SOUP WITH BASIL

Steps:

• Heat oil in large soup pot.
• Add onions and sauté a few minutes.
• Add garlic and sauté one minute (until fragrant).
• Add tomato juice, diced tomatoes, herbs, salt and pepper.
• Bring to a simmer.
• Add rice.
• When rice is almost cooked add fresh basil and finish cooking until rice is to your liking.
• Serve with salted tops soda crackers.

TOMATO RICE SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes, chicken broth, and salt and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
• Season to taste with salt and pepper. Stir in the basil, and serve.