Provençal Tomato Rice Soup Recipe
Rice cooked with tomato paste, vegetable stock and various continental flavors makes a rich and warm soup.
Provençal Tomato Rice Soup is a thick and comforting soup recipe that comes from French Cuisine. Uncooked or semi cooked rice cooked with tomato paste, vegetable stock and various continental flavors makes a rich and warm soup that is ideal to be consumed on a rainy day. As the soup contains rice in it, it itself is very appetizing and absolutely tummy filling. Great for those who are watching calories, this soup is ideal for your kitty parties as well. Flavored with dry/fresh thyme, fennel and basil, the soups doesn't gives you just a rich look but it gives you an exotic aroma and a great texture too.
Serve Provençal Tomato Rice Soup Recipe with salad of your choice for light dinner.
If you like this recipe, browse more French recipes here
- 1 cup Rice , semi-cooked
- 2 tablespoons Olive Oil
- 1 Onion , chopped
- 1 Carrot (Gajjar) , chopped
- 3 cloves Garlic , crushed
- 1 teaspoon Orange Zest (Rind)
- 1/2 teaspoon Dried Thyme Leaves
- 1/2 teaspoon Fennel Powder
- 1/2 cup Homemade tomato puree
- 2 cups Lukewarm Water
- 2 Tomatoes , chopped
- 1 cup Vegetable stock
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 4-5 Basil leaves , to garnish
How to make Provençal Tomato Rice Soup Recipe
To prepare Provençal Tomato Rice Soup Recipe, heat oil in a Saucepan and saute onions, carrot, garlic, orange zest, thyme and add fennel powder.
Once the vegetables start 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 minutes until the rice is tender.
Pour the soup into bowls, add a swirl of fresh cream and garnish with fresh basil and crushed dry thyme and serve Provençal Tomato Rice Soup Recipe with salad of your choice.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'