Provencal Tomato Rice Soup Recipes

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PROVENCE TOMATO SOUP



Provence Tomato Soup image

I make this soup on cold days as comfort food. It isn't heavy but the parmesan rind makes it feel like more. I have never measured it before you might need to adjust things to your taste.

Provided by Tea Girl

Categories     Onions

Time 37m

Yield 4 serving(s)

Number Of Ingredients 12

500 g tomato puree (or unspiced tomato sauce)
500 ml water
1 1/8 teaspoons vegetable bouillon granules
1/2 medium onion, chopped
2 teaspoons herbes de provence
1/2 teaspoon oregano
1/4 teaspoon garlic salt
1/8 teaspoon ground cayenne pepper
1 teaspoon extra virgin olive oil
1 parmesan rind (I use a piece that about 2cm by 4cm)
1 bay leaf
salt and pepper

Steps:

  • Heat olive oil in pot on medium heat and clarify the onions.
  • Put in the rest of ingredients, stir and bring to a boil.
  • Reduce the heat and cook for 30 minutes, stirring occasionally.
  • Remove parmesan rind and bay leaf.
  • Add salt and pepper to taste and serve.

Nutrition Facts : Calories 63.9, Fat 1.4, SaturatedFat 0.2, Sodium 39.5, Carbohydrate 12.7, Fiber 2.7, Sugar 6.6, Protein 2.3

PROVENCAL TOMATO SOUP WITH RICE



Provencal Tomato Soup with Rice image

Categories     Soup/Stew     Herb     Rice     Tomato     Vegetable     Appetizer     Healthy     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

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.

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