Smoky Tomato And Rice Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 cup long-grain rice
• 1 teaspoon sugar
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: Lemon wedges

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic, smoked paprika, and thyme, cooking for another minute until fragrant.
3. 3 Pour in crushed tomatoes and vegetable broth. Bring to a simmer.
4. 4 Add rice and sugar. Season with salt and pepper.
5. 5 Cover and let simmer for 20 minutes or until rice is tender.
6. 6 Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.

Nutrition

Tips

• For extra smokiness, stir in a dash of liquid smoke with the tomatoes and broth.
• If you prefer a creamier soup, use an immersion blender to partially puree the soup before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth to loosen.

Serving Suggestions

• Serve with crusty bread for dipping.
• Pair with a simple green salad for a balanced meal.

FAQ