Thursday, March 6, 2008

tomato soup

One of the things I miss most at this time of the year is fresh tomatoes. Yes, I know, there are hydroponics ~ but let's face it, they are just not the same. So when I tasted this tomato soup recipe at a friend's party recently I was inspired ~ it's a little different and packed full of tomato flavor. And because it uses rice as a thickener rather than flour, it is gluten-free. Enjoy!

Curried Tomato Soup

1 cup chopped onion
2 cloves garlic, crushed
1/4 cup rice
1 tsp salt
1/2 tsp curry powder (to taste, sweet or hot)
1/2 tsp ground coriander
1/2 tsp ground cumin
2 – 28 oz cans of diced tomatoes
4 cups chicken or vegetable broth

Sauté onion and garlic in olive oil until soft (about 5 minutes). Stir in rice and spices, cook 1 minute. Add tomatoes and broth and bring to a boil. Simmer, covered for 30 minutes. Cool and puree in blender in small batches (note: I used a hand-held blender ~ much easier!).


Anonymous said...

I'm buying two cans of tomatoes tomorrow!

Cher Ami said...

THAT looks amazingly delicious. thanks for sharing

Anonymous said...

Some of us know tomato soup is excellent if it is a little bit chunky with some rice in it! cgb