Roasted tomato & rice soup

[Guest guest]

Roasted Tomato Soup Rice

 

3    lb    tomatoes (or more) cored and halved

2    x    leeks (white and pale green) quartered and washed

4    x    cloves garlic

2    tsp    olive oil or more if needed

1    tsp    dried basil

1    tsp    dried thyme

salt and black pepper

2    cup    broth

1/2    tsp    grated orange peel

3    T    minced fresh basil

 

1. Preheat oven to 450F

2. In a large roasting pan, combine the tomatoes, leeks and garlic. Add the oil,

dried basil, thyme and salt and pepper to taste; toss to combine. Roast for 30

minutes (or longer), turning the vegetables once, or until soft.

3. In a food processor or blender, puree the roasted vegetables in batches,

adding some of the broth to each batch. Force the puree through a medium sieve

or food mill into a large saucepan.

4. Add additional broth to the saucepan, if needed to thin the mixture, and

bring to a simmer. Add the rice, orange zest and salt and pepper to taste.

Simmer, stirring occasionally, for 20 minutes, or until the rice is tender..

5. Stir in the fresh basil and ladle the soup into a bowl.

 

 

 

 

 

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