There is nothing quite like a good bowl of soup after a long day. This Tomato-Rice Soup is an interesting twist on what is probably an old classic. Because – wait for it – this soup has curry powder in it! Just enough to give it an intriguing depth and unique flavor.
As many good things do, it begins with celery, onion, carrot and green pepper, happily softening in butter. There is just something about its aroma that says, “Good things to come.” There really is. You know what I mean, I know you do!
Like any good soup, this one freezes well. If you want to freeze it, though, do so before you add the rice to it! If you add the rice and then freeze it, I believe you’ll end up with a lumpy, goopy chunk when you try to thaw and reheat it.
makes 8-10 servings (I totally made that up. Maybe it makes 6 servings, if you’re serving a bunch of hungry men. If you’re serving a group of ladies at a luncheon, maybe it’ll give you 12 servings like the original recipe claimed. I’m sorry. I just made that much more confusing that it should be – but that is how my mind reads “servings” when I look at recipes. Help me.)
1 full cup diced celery
1 full cup diced onion
1 packed cup shredded carrot
1/2 cup diced green pepper
4 Tbsp. unsalted butter
4 c. chicken broth
4 c. tomatoes (I used 2-14.5 oz. cans petite diced and most of 1-14.5 oz. can crushed; alternatively you could peel and dice 1 qt. of fresh tomatoes)
1/2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. black pepper
4 tsp. sugar
1/4 c. all-purpose flour
3/4 c. water
1 c. instant rice (I used brown; the original recipe calls for white)
Saute celery, onion, carrot and green pepper in butter until veggies are tender. Add broth, tomatoes, curry powder, salt and pepper; bring to a boil. Reduce heat and simmer 20 minutes.
Blend flour and water in a separate bowl. Gradually stir into soup. You’ll see the soup begin to thicken almost immediately.
(If you want to freeze the soup, do it now, before you add any rice!)
Add rice, all at once. Cook until slightly thickened, stirring frequently (so rice doesn’t stick to the bottom and so it cooks evenly).