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

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (1)

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  1. shira lee says:

    looks yummy- cant wait to try it

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