Tomato and Rice Soup with Dill
From holajalapeno
Orange zest, chili flakes, and fennel seed all play a role in this unique tomato soup recipe. Creamy but dairy free and topped with fresh dill. Gluten Free!
Made with Whole peeled tomatoes
Mutti® Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
Easy
Ingredients
-
3
tablespoons
olive oil
-
1
large yellow onion
(medium dice)
-
1
medium carrot
(medium dice)
-
1
celery stalk
(medium dice)
-
4
cloves
garlic
(minced)
-
2
tablespoons
Mutti® Double Concentrated Tomato Paste
-
1
can
Mutti® Whole Peeled Tomatoes
(28-ounce)
-
finely grated zest from 1 large orange
-
1/4
teaspoon
red chili flakes
-
1/4
teaspoon
fennel seed
-
1
bay leaf
-
pinch
of saffron
(optional)
-
5
cups
vegetable stock or broth
-
1
teaspoon
sugar
-
1/4
cup
long grain white rice
-
1/4
cup
finely chopped dill
Recipe and image credit: holajalapeno
Share the ingredient list
Recipe and image credit: holajalapeno
Tomato and Rice Soup with Dill: Method
- Heat oil in a large stock pot over medium-high heat. Add onion, carrot, celery and garlic and season with salt and freshly ground black pepper. Cook, stirring occasionally, until tender. Add tomato paste and stir until it has melted in with the vegetables, about 1 minute.
- Break tomatoes into small pieces with your fingers and add them to the pot along with their juice. Add zest, chili flakes, fennel, bay leaf, saffron, and vegetable broth to the pot and stir to combine. Bring to a boil, then lower heat to a slow simmer. Cook, uncovered, stirring and breaking up tomatoes with a spoon occasionally, for 20 minutes.
- Add sugar, rice, and dill and cook until rice is tender, about 15 minutes more. Taste and season with more sugar, salt, and pepper as necessary. Serve.
