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Tuesday, February 25, 2014

Tomato rice soup Provencal recipe - This is the food I eat!

I love homemade tomato soup, and surprisingly, it's just as easy to make as opening a can of whatever brand of condensed tomato soup you buy. But....I also like a little more grown up flavor in my tomato soup sometimes!
Tomato rice soup Provencal
I look forward to having a small cup of this delicious AND easy to make tomato rice soup Provencal. I'll probably only put a little bit of rice in mine, or I may even substitute farro or pearl barley to get that extra kick of nutrition and less empty carbohydrates.

Sometimes you need a grown-up, delicious comfort food. Tomato rice soup Provencal will give you the tomato rice soup you loved as a child, but dried and fresh Provencal herbs enhance the tangy tomatoes in this vividly flavored soup. Serve with Croque Monsieur sandwiches and a leafy green salad and a medium-acid red wine. Send the kids to grandma’s, light some candles and enjoy a romantic, gourmet comfort food dinner.

Tomato Rice Soup Provencal

Ingredients for tomato rice soup Provencal:

  • 1 Tablespoon extra-virgin olive oil
  • 1 medium sized red or Spanish onion, cut into small dice
  • 1 small carrot, peeled and cut into small dice
  • 1 rib celery, cut into small dice
  • 1½ teaspoons garlic powder
  • 1 teaspoon orange zest
  • ¼ teaspoon dried thyme
  • ¼ teaspoon fennel seeds, crushed
  • 1 Tablespoons tomato paste
  •  cups water
  • 1 can (14 to 15 ounces) petite-diced tomatoes
  • 1 cup vegetable stock
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon granulated sugar 
  • ¼ cup medium or long grain white rice
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons dried basil
  • ½ cup rice, cooked according to package instructions to make 1 cup cooked rice


How to make tomato rice soup Provencal:

  • In a large saucepan over medium heat, sauté onions, carrot, celery, garlic, orange zest, thyme, and fennel seed for 5 minutes, until the vegetables start to become tender.
  • Add tomato paste and water, whisking until the tomato paste is fully incorporated. Stir in canned tomatoes, vegetable stock, salt, pepper, sugar, and rice.
  • Reduce heat to low and simmer for 15 to 20 minutes. Stir in parsley and basil. Simmer 5 more minutes on low heat and serve hot.
  •  Yield four 1-cup servings or two 2-cup servings.


Make sure to click the links to get my lower-carb, lower-fat better for you homemade tomato soup recipe and my decadent Croque Monsieur sandwich recipe.

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©Rachael Monaco All Rights Reserved. No part of this recipe/article may be reproduced without prior permissions from the author. The first two sentences may be reposted with a link back to the original recipe/article.