Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, grated
  • 3 cloves garlic, minced
  • 2 lbs fresh tomatoes, blanched and peeled
  • 2 tbsp tomato paste
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.75 cup long-grain white rice
  • 0.5 cup fresh basil, chiffonade
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Prep the tomatoes. Score a small X on the bottom of each tomato and drop them into boiling water for 60 seconds. Transfer to an ice bath, then peel the skin off and dice the flesh.
  2. Heat 2 tbsp extra virgin olive oil in your pot. Add 1 diced onion and 2 grated carrots. Cook for 7 minutes until the onions are translucent and the carrots have softened.
  3. Add flavor base. Stir in 3 cloves of minced garlic, 1 tsp oregano, and 0.5 tsp smoked paprika. Sauté for 1 minute until the garlic is fragrant but not browned.
  4. Caramelize the paste. Push the veggies to the side and add 2 tbsp tomato paste to the center of the pot. Cook for 2 minutes until it turns a deep, dark red.
  5. Deglaze the pot. Pour in 6 cups of low sodium vegetable broth and the diced tomatoes. Use your spoon to scrape up any bits stuck to the bottom.
  6. Simmer the base. Bring the mixture to a boil, then reduce heat and simmer uncovered for 10 minutes until the tomatoes begin to break down.
  7. Cook the rice. Stir in 0.75 cup of long grain white rice. Cover and simmer for 15 to 20 minutes until the rice is tender and the soup has thickened.
  8. Season the soup. Stir in 0.5 tsp salt and 0.25 tsp black pepper. Taste and adjust if you prefer more salt.
  9. Finish with herbs. Turn off the heat and stir in 0.5 cup of fresh basil chiffonade. Wait until the basil wilts slightly before serving.
  10. Rest and serve. Let the soup sit for 5 minutes. This allows the flavors to settle and the rice to finish its final bit of absorption.