Tomato and rice soup

Servings: 2 servings

Not only are soups wonderful to make the day of, but they are perfect to freeze and reheat. The secret is to freeze the soup with little to no air in the container to prevent crystals from forming and to put the soup into individual portions.



Onion: Cut the top and bottom off and then peel the outer layer of the onion. Next, hold onto the onion’s growing end and use your knife to make multiple long cuts from the growing end to the opposite end. Then take your knife and dice the onion by cutting in the opposite direction. Set aside on the cookie sheet in a pile.

Cilantro: Clean the cilantro by soaking it in a bowl of cold water and then drying them in a paper towel (this should be done in advance to allow time for drying. When the cilantro is dry, finely chop enough of the cilantro to make 1-tablespoon worth and save the other half for garnish.

Tomatoes: Remove the tomatoes from the can and blend them in a blender.

Garlic: Remove the skin and cut the brown end off. Then lightly smash it with the flat part of your chef knife. Then chop the garlic to fine mince and set aside.

In a large stockpot, sauté the onions with a half a teaspoon of salt until they are slightly brown and aromatic. Then add the garlic and sauté for a few more minutes, but be careful not to burn the garlic, it cooks quickly. Add the pureed tomatoes and water, bring to a boil, and then simmer for 5-10 minutes. Blend the tomato mixture in a blender or use a hand blender until it is medium thin in consistency. Add it back to the pot and add the rice then simmer with a lid on for 45 minutes. Once the rice is cooked, add the chopped cilantro and season with salt and pepper (If the soup is too thick, you may need to add water).


2 cans stewed tomatoes

1/2 cup long grain rice

4 cloves garlic, minced

1 yellow onion, small dice

4 teaspoons cilantro, chopped

1 tablespoon olive oil

4 cups water

Salt and pepper to taste