Tomato Rice Soup

Tomato Rice Soup

Prep Time: 5 minutes (bring everything out of the pantry)

Cook Time: 25 minutes

3 tablespoons olive oil

2 onions, chopped (or 2 tsp. onion powder)

1 carrot, diced

1 rib celery, chopped

3 cloves garlic, pressed

2 teaspoons orange zest (I didn't have this)

½ teaspoon dried thyme

½ teaspoon fennel seeds, CRUSHED

2 tablespoons tomato paste

3 cups water

1 28oz can petite-diced tomatoes

1 ½ cups chicken or vegetable stock (I used some great vegetable broth)  HAVE MORE ON HAND!!!

½ teaspoon salt (use to taste after everything is already made)

¼ teaspoon black pepper

1 teaspoon granulated sugar (optional)

¼ cup white rice

1 tablespoon fresh parsley, chopped (my son didn't like this fresh, so I might sneak it in dried next time.)

2 tablespoons fresh basil, chopped

In a large saucepan over medium heat, sauté 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 canned tomatoes, chicken or vegetable stock, salt, pepper, sugar, and rice. Simmer for 15-20 minutes, until rice is tender. Stir in parsley and basil and serve hot.  Makes 8 servings.

NOTE:  This really doesn't make enough for 8.  Unless you serve tiny portions before a big steak and salad or something.  Also, if you wanted, you could puree the soup before you add the rice.  Oh, and we added some diced ham which was perfect!