Mediterranean Tomato Soup with Rice

By Loretto J. Hulse, Herald staff writer

The cover of the Tri-City Herald's Food & Wine section Nov. 19 will feature cranberry sauces and relishes. Inside you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Mediterranean Tomato Soup with Rice

Brimming with the fresh herb flavors of southern France, this recipe uses instant rice that slightly thickens the soup as it cooks and gives it body. If you don’t like chunks of tomato, puree the tomatoes in a blender before you cook them. Or, puree the entire soup with an immersion blender after it has simmered 20 minutes for an extra-smooth consistency.

Makes 4 servings

Ingredients

2 cans (14.5 ounces each) gluten-free, low-sodium chicken broth, such as

Swanson’s Natural Goodness

1 can (15 ounces) petite diced tomatoes, including juices

1/4 cup diced fresh onion

1-1/2 tablespoons of finely chopped fresh oregano, basil, marjoram, and

rosemary, plus extra for garnish

1/2 teaspoon sugar

1/4 teaspoon salt, or to taste

1/4 cup instant brown rice

Instructions

Combine all the ingredients in a 2-quart heavy saucepan. Bring to a boil over high heat, reduce the heat to low, and simmer, covered, 20 minutes. Serve hot, garnished with a sprinkle of fresh herbs

Recipe from: 1,000 GLUTEN-FREE RECIPES by Carol Fenster (Wiley, October 2008, $35.00/hardcover).

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Tuesday, Nov. 18, 2008

Mediterranean Tomato Soup with Rice

By Loretto J. Hulse, Herald staff writer