| Level: | Easy |
| Total: | 12 min |
| Prep: | 2 min |
| Cook: | 10 min |
| Yield: | about 4 to 6 servings |
| Level: | Easy |
| Total: | 12 min |
| Prep: | 2 min |
| Cook: | 10 min |
| Yield: | about 4 to 6 servings |
Ingredients
- 1 jar tomato sauce
- 3 cups water, or more as needed
- 1 cup basmati rice (or a handful of rice)
- Parmesan
Instructions
- I like to make an unfussy rice and tomato soup (for myself, too, sometimes, especially when I’m trying to balance out my characteristic gluttony) by diluting a good, bought tomato sauce with water, adding a handful or so of basmati rice, and cooking until the rice is tender, about 8 to 10 minutes. With children it makes more sense to leave the soup fairly solid, but you can add water from a boiled kettle toward the end of cooking time if you want a thinner soup rather than liquid tomato-rice stew. Grate Parmesan on top and eat – with bibs.
Reviews
Those who say bland must have used tomato sauce as written, but I think they meant to write spaghetti sauce!
It was good once I added a lot more water and added some lemon juice and salt, though.
Take the time and make your own tomato sauce, it’s worth it. I didn’t have a problem with the soup getting too thick…just add more water if you notice that happening. Or leave it, I like mine a little thicker, like a stew. It was great!!!
I used a standard size jar of Spaghetti sauce, and followed the recipe exactly. It cooked in about 20 minutes at slow simmer, and the rice was cooked fine. I added salt, because it was very bland without it. It was just okay, wouldn’t make it again. I think knowing it was spaghetti sauce was, for some reason, a turn-off, maybe? I do love Nigella and her breezy attitude in the kitchen!
I find it hard to believe the first poster actually made the soup. I thought that using tomato sauce would have virtually no flavor. I used a jar of Paul Newman’s Sockarooni sauce, added the 3 cups of water and one cup of basmati rice. The water was not enough, I ended up using about 6-8 cups as the rice kept using more and more liquid. And it could not have taken 10 minutes, mine took about 40 at a slow simmer for the rice to cook. It also needed salt and pepper. For service I sprinkled with finely chopped basil and lots of parmesan, and a few croutons. The good part…WOW…this is a fantastic soup, all my guests slurped it up with words of praise on each spoonful. Fast, easy, give my version a try, you will not be disappointed. Gourmet soup.
Great for last minute dinners. It was so easy, made in under 10 minutes, and very satisfying. Use your favorite tomato sauce.