2/3 cup of uncooked jasmine rice
1 Tbsp water + more if needed
sea salt to taste
1/2 tsp of ground black pepper
2 tsp Worcestershire sauce
1/2 cup finely chopped onion
Slightly Adapted from How To Cook Everything By Mark Bittman
1 large or 2 medium onions, halved and thinly sliced
1 carrot, chopped
salt and freshly ground black pepper
2 Tbsp tomato paste
1 sprig fresh thyme or 1/2 tsp dried
2 lbs tomatoes, cored & chopped, or one 28-oz can diced tomatoes with juice
2 to 3 cups water or tomato juice
1 tsp sugar, optional
3/4 cup half-and-half or coconut milk
1/4 cup chopped fresh basil leaves for garnish, optional
Put the oil in a large pot over medium heat. When it’s hot, add the onion and carrot, sprinkle with salt and pepper, and cook, stirring, until the vegetables begin to soften, 3 to 5 minutes. Add the tomato paste, lower the heat a bit, and continue to cook, stirring to coat the vegetables with the paste, until the paste begins to darken (don’t let it burn), 1 to 2 minutes.
Strip the thyme leaves from the stem and add them to the pot along with the tomatoes. Cook, stirring occasionally, until the tomatoes break down, 10 to 15 minutes. Add 2 cups of the water and bring to a boil, then adjust the heat so that the mixture bubbles gently. Let the soup cook until the flavors meld, 5 more minutes. (At this point, I pureed the soup to make it smooth, brought it to a simmer and gently added the meatballs, allowing them to cook about 10 minutes before gently stirring and cooking another five minutes until rice was tender.)
Gently stir in milk, reduce heat to medium low and cook until warmed through--do not boil. Taste and adjust the seasoning; if the soup tastes flat (but salty enough), stir in the sugar. If the soup is too thick, add more water, 1/4 cup at a time. If it’s too thin, continue to cook until it thickens and reduces slightly (this will also intensify the flavors). Garnish with basil if you’re using it and a sprinkle of grated cheese if desired, and serve.
(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
- Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
On your entry post (on your blog):
- Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
- You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).