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.
Tomato and Basmati Rice Soup
Recipe By Laura Frankel
- Cooking and Prep: 4 h 20 m
- Serves: 6
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No Allergens
Ingredients (15)
Main ingredients
Spices
Suggested Garnishes
Start Cooking
Precook the Veggies
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Preheat slow cooker to low.
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Place a large sauté pan over medium-high heat. Lightly coat the bottom of the pan with olive oil.
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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
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To the slow cooker, add Moroccan spice mix, canned tomatoes and their juices, tomato paste, stock, and rice.
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Cover and cook on low for four hours. Add more stock if the soup gets too thick. Adjust the seasoning with salt and pepper.
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Ladle the soup into bowls and serve alongside garnishes.
.jpg "Maple Roasted Carrot Soup with Crispy Pastrami Strips")
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