Quick tomato and rice soup

    35 min

    This vegetable, tomato and rice soup takes half an hour to make and will be enjoyed by the whole family.

    7 people made this

    Serves: 6 

    • 2L water
    • 2 chicken stock cubes
    • 1 carrot, very finely chopped
    • 1 parsnip, very finely chopped
    • 1/2 leek, very finely chopped
    • 3 tablespoons tomato puree
    • 1/2 teaspoon salt
    • 1 pinch ground pepper
    • 2 teaspoons caster sugar
    • 120ml single cream
    • 180g uncooked rice
    • chopped fresh parsley, to garnish

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Bring 2 litres of water to the boil in a large saucepan; add stock cubes, vegetables, tomato puree, salt, pepper and sugar. Simmer for 15 minutes.
    2. Meanwhile, in a separate saucepan, cook the rice according to package instructions until soft and fluffy.
    3. In a small bowl, mix the cream together with few tablespoons of the hot soup; stir it back into saucepan and bring back up to the boil. Remove from heat; stir hot cooked rice into the soup. Top with chopped parsley and serve.

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