This is a really good, super easy to make, stick-to-your-ribs tomato soup. Because the recipe is simple it’s important to use good quality ingredients. Find a brand of canned tomatoes that has the best taste or use nicely ripened fresh tomatoes.
I cook rice right into the soup and then blend it to make it thick and creamy without the use of dairy. This recipe can be adjusted in many different ways. You can use less rice to make a thinner soup. You can use tomato juice – the flavor is even better if you juice your own tomatoes! But remember tomato juice is thinner than tomato puree so you can add less water or more rice. You can also add more or less basil, depending on your taste.
1 tablespoon vegetable oil
1/4 teaspoon yellow asafoetida (click here and go to bottom of page to read about this spice)
1 1/2 cups tomato puree
1 1/2 cups diced tomatoes
4 cups water
1/4 teaspoon dried basil
generous pinch sugar
1/3 cup Raw white rice (long or medium grain)
2 tablespoons olive oil
2-3 teaspoons salt
Heat the oil in a medium sized pot and stir in the asafoetida. Cook until it sizzles a little and then add the tomato puree, diced tomatoes, water, basil and sugar. Bring to a boil and simmer, uncovered for about 15-20 minutes.
Meanwhile, rinse the rice under cold water to remove a little bit of the excess starch. Let it drain and then add it to the tomato mixture after it has cooked for 15-20 minutes.
Turn up the heat and bring the mixture to a boil again while stirring regularly. Rice is starchy and will stick to the bottom if you don’t stir it. Once it comes to a boil, turn the heat down to low and cover the pot. Let it simmer until the rice is very soft and thoroughly cooked, about 15-20 more minutes. Stir the mixture as it cooks every once in a while.
When it is done cooking, turn off the heat, remove the lid and let it sit for a few minutes. Then blend the soup in small batches in the blender until it is smooth and creamy. Add a tablespoon or two of some flavorful extra virgin olive oil and the salt to your taste.
Serve with a small spoonful of vegan or regular sour cream.