Ingredients: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 ricesalt 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!