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Saturday, February 25, 2023

Tomato Rice Soup with Caramelized Onions

I have a quite a collection of tomato soup recipes, considering how I detested it as a child. Of course, I was served only canned soup, so I don't blame my younger self. Here's the latest addition. The caramelized onions add texture and sweetness, while the rice makes it heartier than some.  


Tomato Rice Soup with Caramelized Onions

Source: Milk Street
Serves 4-6

1 T olive oil
1 large yellow onion, halved and sliced thinly
1 teas white sugar
kosher salt and ground black pepper
1 teas dried thyme
1/2 c long-grain white rice, rinsed and drained (see note below if you prefer brown rice)
1 14-1/2 oz can whole peeled tomatoes, crushed by hand
1 quart chicken broth or vegetable broth
1/2 c parsley or basil leaves, chopped
optional basil pesto or grated Parmesan cheese, or both

Over medium flame, heat oil in a large saucepan or medium Dutch oven until it shimmers. Stir in the onion, sugar and half a teaspoon salt and pepper. Cook until the onion is well browned and quite soft, stirring occasionally. Place half of the cooked onion in a small bowl and set aside.

Add the thyme to the onion in the pan and cook for an additional 30 seconds. Stir in the rice, tomatoes and juices and broth. Turn heat to medium high and bring the soup to a simmer. Reduce the heat to medium and continue cooking, covered, until the rice is tender around 20 minutes. Stir from time to time. 

When the rice is cooked, take the soup off the heat and stir in the parsley. Taste it to check for seasoning and add more salt and pepper if necessary. Top each serving with some of the onion and drizzle with oil. Or add either of the optional garnishes.


The magazine indicates you can use short grained rice if that's what you have although authors preferred long grain white. I made mine with brown rice and it needed twice the amount of cooking time. 

I think I'll caramelize 2 onions next time, particularly if I let them get quite brown. One isn't enough for all the servings of the soup and leftovers are easy to use.

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