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Minty Tomato and Rice Soup

Jan 24, 2011

Minty Tomato Soup 
When you cook the three most aromatic vegetables like onion, leek and garlic together, add sweet-sour ripe tomatoes to that and sprinkle it with your favourite fresh herb; basil, parsley or in my case mint, it is not going to be a hell of a surprise if it ends up being a bowl of appetite booster. That's why this is one of the few things I can push myself into eating when I'm feeling sick. Not that I'm any sick right now, I just thought since it's winter time another soup recipe was due. Its healing effect begins as soon as it starts simmering on the stove top spreading the most appetizing aromas of garlic, tomato and olive oil. The beauty of it is that it doesn't require neither chicken nor vegetable stock, a requirement that always ties my hands when I want to cook a soup as tasty as this one. It seems to me as if this type of soup can only be made by the hands of a mother and yet, I'm not even one!

a bowl of tomato rice soup   

Minty Tomato-Rice Soup

serves 4


  • 1 leek, chopped
  • 1 onion, diced
  • 3 ripe tomatoes, diced
  • 3 tablespoons olive oil
  • a handful of white rice (jasmine also works well), washed and drained
  • 3 cups of boiled water
  • a handful of fresh mint leaves
  • salt and pepper to taste


  1. Cook leeks and onions with olive oil over low medium heat for 8-10 minutes, until tender but not browned.
  2. Stir in tomatoes and bring to a boil and simmer for 10 minutes.
  3. Add rice with 3 cups of hot water. Continue cooking for another 15 minutes.
  4. Remove from heat. You can add 1-2 cups of more boiling water to thin out the soup, depending on how you like it.  Add chopped mint leaves, salt and pepper.


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