Tomato and Basmati Rice Soup

 

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• Cooking and Prep: 4 h 20 m
• Serves: 6
• No Allergens

This delicious and hearty soup will most definitely be a pleaser. Enjoy this with your family, especially during the cold winter months! Recipe by Laura Frankel.

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Ingredients (15)

Main ingredients

• Bartenura Olive Oil

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  Bartenura Olive Oil

• 1 medium spanish onion, diced

• 2 medium carrots, peeled and diced

• 1 large fennel bulb, trimmed and diced (reserve the fronds for garnish)

• 2 (28-ounce) cans crushed tomatoes, with juices

• 6 tablespoons Gefen Tomato Paste

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  Gefen Tomato Paste

• 6 cups vegetable stock (or for meat, use Essential Chicken Stock)

• 1 cup white basmati rice

Spices

• Haddar Kosher Salt

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  Haddar Kosher Salt

• freshly ground Gefen Black Pepper

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  Gefen Black Peppercorns Spice Grinder

• 2 tablespoons Moroccan spice mix 

Suggested Garnishes

• Harissa

• Charmoula

• chopped cilantro

• chopped fresh flat-leaf parsley

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Start Cooking

Precook the Veggies

1. Preheat slow cooker to low.

2. Place a large sauté pan over medium-high heat. Lightly coat the bottom of the pan with olive oil. 

3. Brown the onion, carrots, and fennel in batches over medium heat. Season each batch with salt and pepper. Add the garlic to the last batch of vegetables and lightly sauté it for two minutes more. Transfer the vegetables to the slow cooker insert.

Cook the Soup

1. To the slow cooker, add Moroccan spice mix, canned tomatoes and their juices, tomato paste, stock, and rice. 

2. Cover and cook on low for four hours. Add more stock if the soup gets too thick. Adjust the seasoning with salt and pepper.

3. Ladle the soup into bowls and serve alongside garnishes.