I like all things tomato, but for some reason, I never cared for tomato soup. That is, until I made my own and now I’m hooked on making several different versions of fresh tomato soup.

At the end of the summer, I made a delicious tomato soup with freshly picked tomatoes. Not long ago, I discovered a great way to make incredibly tasty tomato soup, using canned tomatoes that I had on hand, but this version is by far my favorite.

The rice is completely optional. For those who have adopted a Paleo lifestyle to lose weight, I’d say.. skip the rice, but for the Paleo folks who believe in having the occasional serving of white rice or potatoes.. I’d say eat up and enjoy! ?

CREAMY TOMATO BASMATI RICE SOUP

Creamy Tomato Basmati Rice Soup

Creamy Tomato Basmati Rice Soup

Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 large onions diced
  • 5 cloves of garlic minced
  • 4 cups of chicken stock + 1 1/2 cups for the rice
  • 1 (35 ounce) can crushed tomatoes
  • large pinch of saffron threads
  • 1 tablespoon of sea salt
  • 1 teaspoon of fresh cracked black pepper
  • 1 cup of basmati rice
  • 1/2 cup coconut cream (I prefer extra rich & thick)

Instructions

  • Place the diced onion in the food processor and pulse until the onion is nearly liquified. Heat the olive oil in a large pot or dutch oven. Add the onions and stir over medium heat for a minute or two. Add the garlic and cook for 1 more minute. Stir in the 4 cups of chicken stock, tomatoes, saffron, salt, and pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes. Meanwhile, fill a medium pot with the remaining 1 1/2 cups of chicken broth. Add one cup of uncooked basmati rice. Cover and bring to a boil. Stir once, cover, and reduce heat to low, allowing the rice to simmer for 15-18 minutes. Do not lift the lid or stir during this time. Remove from the heat and let stand, covered, for about 5 minutes. Optional: Use an emulsion blender while the soup is simmering and blend until thick and smooth. Stir in the coconut cream, return soup to a simmer and cook for a few more minutes, stirring frequently. Ladle in the basmati rice.

 

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