Tomato Rice Soup
A tomato rice soup that is full of flavor and spiced perfectly yet is easy enough to make and be ready in less than 30 minutes.
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Servings: 6 serving
Ingredients
- 28 ounce can of crushed tomatoes
- 2 rib celery, minced
- 1 medium yellow onion, diced
- 1/4 cup basil, chopped
- 2 cup chicken or vegetable broth
- 1/2 cup white rice
- 2 tablespoon butter
- 2 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- salt & pepper to taste
Instructions
- To start, mince the celery, and dice the onion. Gather the other ingredients and have them close by.
- In a pot, sauté the celery and onions until soft and the onions are translucent.
- Now, add in the chopped basil and cook for about 15 seconds before pouring in the crushed tomatoes and broth.
- Add in the garlic powder with salt and pepper. Don’t overdo the salt because more can always be added later.
- Bring the pot to a boil then add in the rice and turn the heat to a low simmer. Cover the pot for 20 minutes then remove from the heat.
- Stir in the butter and carefully taste for salt after the butter has melted. Allow to cool then serve.
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