In the French Provence region this tomato soup is served all summer long. It's quick and easy; perfect when you don't have a lot of time yet want a really flavorful treat!
Ingredients
2 lb tomato
1 onion
1 carrot
1 celery stalk
4 clove garlic
1 Tbsp orange zest
2 Tbsp tomato paste
pinch of saffron
red pepper flake
1 Tbsp oregano
2 Tbsp tomato paste
2 tsp sugar
1 ½ cup chicken or vegetable stock
3 cup water
¼ cup rice
1 onion
1 carrot
1 celery stalk
4 clove garlic
1 Tbsp orange zest
2 Tbsp tomato paste
pinch of saffron
red pepper flake
1 Tbsp oregano
2 Tbsp tomato paste
2 tsp sugar
1 ½ cup chicken or vegetable stock
3 cup water
¼ cup rice
Directions
- Thinly slice the onion
- Mince the carrot, celery, garlic & oregano
- Warm 3 tbsp. olive oil in a large stock pot
- Add the onions, carrot, celery, oregano, garlic and orange zest
- Sweat covered for 15 minutes
- Peel seed and rough chop the tomatoes
- Add the tomatoes to the stock pot along with the tomato paste, sugar, saffron, red pepper flakes, salt and pepper
- Simmer uncovered for 20 minutes
- Blend and add the rice
- Simmer for 15 minutes until rice is cooked
- Serve hot
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