My husband has been making this soup longer than I’ve known him. That’s a lot of years! It’s our go to soup for a comforting meal for travelers.
Tomato Rice Soup
1 medium onion chopped
5 cloves garlic minced
olive oil
1- 28 oz. can of petite diced tomatoes
6 cups chicken broth
1- 6 oz. can of tomato paste
4-5 small bay leaves
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
*small pinch of saffron
1 teaspoon dried parsley
1/4 teaspoon fennel seeds crushed in mortar with pestle
1/2 cup uncooked rice
salt and pepper to taste
Heat olive oil in heavy bottomed pot or cast iron dutch oven and add chopped onion. Cook until almost translucent and add garlic. Cook the onion and garlic for a minute or two longer and then add the diced tomatoes. Cook till bubbly. Add broth and tomato paste. Add all the bay leaves and spices. Add any salt and pepper to taste. When the soup comes to a boil add the rice and return to boil. Lower heat and allow to simmer partially covered until rice is cooked. Remove bay leaves before serving.
*Saffron is expensive so if you don't have it in your pantry you can omit this ingredient although it adds a nice dimension to the soup.
Serve with a good loaf of bread.