Tomato & Brown Rice Soup

Is there anything more comforting than a steaming bowl of nourishing soup on a chilly winters evening? Try this deliciously simple soup using either fresh in-season tomatoes or during the winter months, our Coppola whole peeled tinned tomatoes for a satisfying, wholesome meal.


Extra Virgin Olive Oil
1/2 onion, diced
1/2 small bunch(40g) of flat leaf parsley, leaves and stalks separated, both finely chopped
1 large rosemary sprig
1/2 teaspoon sweet paprika
A big pinch of freshly ground black pepper
1.25kg tomatoes
2 large garlic cloves
1 teaspoon sugar
110gm brown rice, soaked for 12-24 hours in water, then drained
1.5ltrs vegetable stock
Juice of a lemon
Freshly grated parmesan to serve

Add a generous splash of oil to a large, heavy based saucepan over a medium heat.  Add the onion, parsley stalks, rosemary, paprika and pepper and saute for about 5 minutes until the onion has softened.

Break the tomatoes into the pan, tearing them apart roughly.  Add the garlic and sugar and increase the heat to high.  Cook for 5 minutes, trying not to stir, until the tomatoes stick to the base of the pan a little.  Reduce to a simmer and add the rice, stock and 2 tablespoons of oil.  Cover and simmer for about 2 hours.

After 2 hours, the rice should be super soft but still hold its shape.  The soup should be sticky and thick, look oily and delicious, and some tomato chunks should remain.  Turn off the heat and stir in the lemon juice, then season to taste.

Serve in bowls topped with parmesan, parsley leaves and a drizzle of oil.

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