Tomato Rice Soup… mmm good!

This soup is another personal favorite and is one of the quickest and easiest soups to make. I have great memories of my mother making this soup on those snowy days when we were off from school. It’s one of my best comfort foods of all time, and I love to eat it topped with mozzarella cheese or accompanied by the ultimate grilled cheese sandwich.

2 large onions, finely chopped
4 tbsp. extra virgin olive oil
2 tbsp. flour
16 oz. can good quality tomato juice

2 cups water
1 tsp. sugar
1/2 cup uncooked rice
salt and pepper to taste

In a soup pot, saute the chopped onions in the olive oil until the onions just start to turn a golden color. Add the flour and continue stirring for a minute or two. Do not allow the flour to burn. Quickly pour in the tomato juice and water. Bring to a simmer. Add sugar.

Pour the rice into the pot. Cook on a low heat until rice is cooked, about twenty minutes. If soup is too thick, add more water. Add salt and pepper to taste