Portuguese tomato and rice soup

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes enhance flavor, while crushed tomatoes are often less expensive.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth can be healthier and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often cheaper.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a healthier grain option, while barley is often less expensive.

Blanch and peel the tomatoes by plunging them into boiling water for about 30 seconds, then rinsing under cold water to remove the skins.

Quarter the peeled tomatoes and squeeze out the seeds and jelly, placing the flesh in a separate bowl.

Melt 30 grams of butter in a pan over medium heat until foaming, then lower the heat.

Add the chopped mirepoix (onion, celery, carrot) and garlic to the pan and cook for 4 minutes on low heat.

Add the quartered tomatoes and short grain rice to the pan and stir.

Pour in 250 ml of chicken or vegetable stock and cook for 30 minutes on low heat, stirring occasionally to prevent scorching.

Season with salt after about 25 minutes and stir to incorporate.

Use an immersion blender to blend the soup until smooth, or use a regular blender or food mill.

Prepare croutons by cutting bread into shapes, melting 15 grams of butter in a pan, and frying the bread shapes on both sides until golden.

Chop parsley and basil finely for garnish.

Serve the soup with a crouton in the middle, sprinkled with herbs.

Cooking Techniques

Equipment Needed

Spice Level: