LOS ANGELES, January 27, 2012- Soups give you a sense of comfort during the cold winter month and especially this tomato and rice soup fresh from Chef Mary's kitchen. I grew up eating grilled cheese and tomato soup, which let’s be honest is a classic amongst all other soups.
My delicious version of tomato soup raises the bar and gives a bit of sophistication to this childhood cold day standard.
Not only are soups wonderful to make the day of, but they are perfect to freeze and reheat. The secret is to freeze the soup with little to no air in the container to prevent crystals from forming and to put the soup into individual portions.
This can be done using ziplock bags that you fill with your portion, edging out any and all air possible and then laying down flat to freeze. Once frozen, double bag to keep extra fresh and you can slide your frozen soups into the freezer like a book onto the shelf!
Tomato and Rice Soup, 1/27/12
Time: 1 hour Servings: 4
Ingredients:
2 cans stewed tomatoes
1/2 c long grain rice
4 cloves garlic, minced
1 yellow onion, small dice
4 tsp cilantro, chopped
1 tbsp olive oil
4 c water
Salt and pepper to taste
Prepping:
Onion: Cut the top and bottom off and then peel the outer layer of the onion. Next, hold onto the onion’s growing end and use your knife to make multiple long cuts from the growing end to the opposite end. Then take your knife and dice the onion by cutting in the opposite direction. Set aside on the cookie sheet in a pile.
Cilantro: Clean the cilantro by soaking it in a bowl of cold water and then drying them in a paper towel (this should be done in advance to allow time for drying. When the cilantro is dry, finely chop enough of the cilantro to make 1-tablespoon worth and save the other half for garnish.
Tomatoes: Remove the tomatoes from the can and blend them in a blender.
Garlic: Remove the skin and cut the brown end off. Then lightly smash it with the flat part of your chef knife. Then chop the garlic to fine mince and set aside.
In a large stockpot, sauté the onions with a half teaspoon of salt until they are slightly brown and aromatic. Then add the garlic and sauté for a few more minutes, but be careful not to burn the garlic, it cooks quickly. Add the pureed tomatoes and water, bring to a boil, and then simmer for 5-10 minutes. Blend the tomato mixture in a blender or use a hand blender until it is medium thin in consistency. Add it back to the pot and add the rice then simmer with a lid on for 45 minutes. Once the rice is cooked, add the chopped cilantro and season with salt and pepper (If the soup is too thick, you may need to add water).
Enjoy!
Chef Mary
For more great cooking tips, recipes and stories from Chef Mary, visit her blog. To learn more about Chef Mary, check out her Hail Mary's, Inc. Web site. E-mail questions for Ask Chef Mary Fridays to mary@hailmarysinc.com or click the Ask Chef Mary link above.
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The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen.
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