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November 13, 2018
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Tomato Rice Soup

This soup is perfect for a snowy day.

  • tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 1 small clove garlic, minced
  • 2 tablespoons finely chopped fresh oregano or 2 teaspoons dried, or to taste
  • 2/3 cup uncooked converted white rice
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground pepper, plus more to taste
  • 3 cups homemade or low-sodium canned chicken stock
  • 1 16-ounce can or box of strained tomatoes or tomato sauce
  • 2 cups milk

Melt butter over medium heat in a medium stockpot. Add onion and garlic; cook, stirring, until onion is translucent and fragrant, about 3 minutes. Add oregano, rice, salt and pepper; continue to cook, stirring constantly, to coat the rice with butter.

Add stock and tomatoes or sauce; bring to a boil. Immediately reduce heat; simmer until rice is tender, about 2 minutes. Stir in milk and cook until soup is hot, about 3 to 5 minutes. Adjust seasoning to taste with salt, pepper and oregano. Thin as needed with additional milk. Serves 8.

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