Rice Soup is a good way to use up leftover Cooked Rice, particularly Cooked Rice that is cold and hard. Today I used canned diced Tomatoes, but if you have the harvest from your garden, please use fresh ripe Tomatoes, and the soup will be beautiful. You can add the Cooked Rice to any soup, but please be aware that the Rice sucks up the liquid quite quickly, and the Rice Soup can turn into Sloppy Rice that looks like Risotto. You should enjoy the soup immediately. However, I actually like the Rice Soup that turned into the Sloppy Rice.
1/2 Onion *finely chopped
1 clove Garlic *finely chopped
1 tablespoon Olive Oil
1 cup Vegetable Stock *OR Stock of your choice
1 can (400g) Diced OR Crushed Tomatoes *OR 1 & 1/2 cups chopped Tomatoes
*Note: You can increase the amount of Stock and reduce Tomatoes.
1 teaspoon Italian Mixed Herbs *OR Herbs of your choice
Salt & Black Pepper
1/4 teaspoon Sugar *optional
1 cup Cooked Rice
1 to 2 tablespoons chopped Parsley
Grated Parmesan *optional
- Heat Olive Oil in a large saucepan over medium heat, cook Onion and Garlic.
- Add Stock, Tomatoes and Herbs, and bring to the boil. Then reduce heat and simmer for 10 minutes, stirring occasionally. Season with Salt and Black Pepper. A small amount of Sugar might improve the flavour.
- Add cooked Rice and simmer for a few minutes, add Parsley and stir. Enjoy it immediately. Today I added some grated Parmesan and extra Black Pepper. You may wish to add some Cream.