Best Provencal Tomato Rice Soup Recipes

Provencal Tomato Soup with Rice image

Yield Makes 4 to 6 servings

Number Of Ingredients 21

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

Steps:

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.
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.
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.
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.

Provencal Tomato Rice Soup image

Provided by HeatherN

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
2 onions, chopped
1 carrot, diced
1 celery rib, chopped
3 garlic cloves, pressed
2 teaspoons orange zest
1/2 teaspoon dried thyme
1/2 teaspoon fennel seed, crushed
2 tablespoons tomato paste
3 cups water
1 (28 ounce) can tomatoes, petite diced
1 1/2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon granulated sugar
1/4 cup white rice
1 tablespoon fresh parsley, chopped
2 tablespoons fresh basil, chopped

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.

Nutrition Facts : Calories 124.4, Fat 5.9, SaturatedFat 0.9, Cholesterol 1.4, Sodium 259.4, Carbohydrate 15.9, Fiber 2.4, Sugar 6, Protein 3.1