Provencal Tomato Rice Soup

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By KC in the Kitchen

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!

  • 2 lb tomatoes
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 4 cloves 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. Thinly slice the onion.
  2. Mince the carrot, celery, garlic & oregano.
  3. Warm 3 tbsp. olive oil in a large stock pot.
  4. Add the onions, carrot, celery, oregano, garlic and orange zest.
  5. Sweat covered for 15 minutes.
  6. Peel seed and rough chop the tomatoes.
  7. Add the tomatoes to the stock pot along with the tomato paste, sugar, saffron, red pepper flakes, salt and pepper.
  8. Simmer uncovered for 20 minutes.
  9. Blend and add the rice.
  10. Simmer for 15 minutes until rice is cooked.
  11. Serve hot.
For the full post, visit KC in the Kitchen.
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