Recipe
Summer in winter: tomato soup with rice recipe
Try this simple yet vibrant tomato soup that blends Greek island charm with everyday comfort.
By Carolina Doriti
Comforting yet quick to prepare, this tasty soup hails from Tilos, a small mountainous island that is part of the Dodecanese, nestled between Rhodes and Kos.
Known locally as tsouvras, this soup is traditionally made with rice, bulgur (cracked) wheat or trahanas, but it can also be prepared with quinoa or any small pasta.
Ingredients to make tomato soup with rice recipe
SERVES 4
70g (2 1/2oz) short-grained white rice
1kg (2lb 4oz) ripe tomatoes
70ml (2 1/2fl oz) olive oil
1 onion, peeled and finely chopped
1 garlic clove, peeled and minced
2–3 fresh thyme springs
1 bay leaf
1 whole dried red chilli or fresh red chilli (optional)
Pinch of sugar (optional, if the tomatoes are too sour) 1 heaped teaspoon tomato paste (concentrated purée)
800ml–1 litre (27–34fl oz) hot vegetable stock
Salt and freshly ground
black pepper
TO SERVE
2 – 3 tablespoons strained
Greek-style yogurt
2 tablespoons chopped toasted pine nuts
2 tablespoons chopped basil
Olive oil
How to make tomato soup with rice recipe
Rinse the rice under cold running water, then drain in a colander and set aside to dry. Blanch the tomatoes in hot water, then remove the skins and seeds. Place the tomato flesh in a food processor and blend until smooth.
You should have about 800–850ml (27–29fl oz) of tomato purée. If necessary, blanch and blend a few more tomatoes to reach this quantity. Set aside. Heat the olive oil in a large pan with a lid over a medium heat. Once hot, add the onion with a pinch of salt and sauté, stirring continuously, until the onions soften.
Add the garlic, thyme, bay leaf, whole dried or fresh chilli and sugar (if using), then stir for a further 1 minute.
Stir the tomato paste into the other ingredients in the pan. Pour the reserved tomato purée into the pan along with 800ml (27fl oz) of the hot vegetable stock. Season with salt and black pepper to taste.
Cover then pan with the lid and bring the contents to a simmer. Once simmering, reduce the heat and let everything cook gently, covered, for about 25–30 minutes, adding more stock if needed.
Remove and discard the thyme sprigs, bay leaf and chilli. Using a handheld stick (immersion) blender, blitz the soup in the pan until smooth. Taste the soup and adjust the seasoning, if necessary.
Add the rice to the pan and cook the soup over a low heat for a further 10–15 minutes or until the rice is cooked. Ladle the soup into deep bowls and serve topped with 1 or 2 teaspoons of Greek yogurt, a few toasted pine nuts, some chopped basil, a drizzle of olive oil and plenty of black pepper.
NOTE
Avoid storing fresh tomatoes in the fridge as they lose their texture and juices, and never ripen properly. Let them ripen at room temperature, stem side up. If you can’t find juicy fresh tomatoes, opt for high-quality jarred or canned ones.
Citro food tip
Enjoy topping it with a little yoghurt, some chopped basil and a handful of pine nuts for added flavour. For a vegan version, use a plant-based Greek-style yoghurt or omit it altogether. This soup can be enjoyed either hot or chilled. We love it served with toasted garlic bread on the side.
This is an edited extract from The Greek Islands Cookbook by Carolina Doriti, photography by Manos Chatzikonstantis. Murdoch Books RRP $39.99.
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