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Tomato Rice Soup

Tori Avey
  • 45 minutes
  • Serves 8

INGREDIENTS

2 tbsp

extra virgin olive oil

1

large onion (chopped)

2

medium carrots (chopped)

2

stalks celery (diced small)

1 3/4 tsp

salt

5 1/4 cups

diced ripe red tomatoes (or use 3 cans, 14 oz each)

1 1/2 tbsp

sugar (cuts the acid - optional but recommended)

1/4 tsp

black pepper

1/8 tsp

cayenne pepper

3 cups

vegetable stock

1/2 cup

white rice

1 1/2 tbsp

lemon juice

1 tbsp

fresh parsley (chopped)