Wednesday, April 11, 2012

Tomato Rice Soup

Soup is a great way to use up rice when you are down to the end of a bag and it's not quite enough to make by itself.   It also makes your average soup a bit more filling.  This time we decided to do a tomato rice soup to have along side grilled cheese.  We used canned tomatoes to make it easier, and fresh oregano to give it a little depth.  I blended the soup slightly with an immersion blender to thicken it up, but that step is entirely optional.  It was perfect for dinner with our grilled cheese sandwiches!  We had it again for lunch the next day with some crumbled bacon on top...  so delicious!
2 T olive oil
2 cloves garlic, minced
1 small onion, diced
1 large can of diced tomatoes (28 oz)
6 cups chicken broth
1 T fresh oregano leaves
1/2 -3/4 cup rice
salt and pepper

In a large pot over medium, heat the olive oil and when hot, add the onion.  Sprinkle 1/2 teaspoon salt in, and saute for about 5-7 minutes.  Add the garlic and continue to cook for 3-4 minutes longer until onions are soft and translucent.  
Pour in the tomatoes, chicken broth, and add the oregano.  Bring to a simmer. You could blend the soup here, before adding the rice if you don't want to see any chunks of tomato or onion in the final product.  
Add 1 teaspoon salt, and the rice.  Stir, and cover.  Let the soup simmer, covered, for about 15-20 minutes or until the rice is cooked through.  Taste for more salt and pepper.  I blended the soup at this stage for about 10-15 seconds, until it thickened slightly.
Meanwhile, we made grilled cheese sandwiches using fresh brioche bread, and a combination of blue and cheddar cheeses.  We used mayo on the outside of the bread instead of butter because it is easier to spread, and turns golden brown quickly when cooked in a non-stick skillet. 
Enjoy your soup and sandwich!

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