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Tomato Cilantro Soup

A tomato soup with carrots, rice and fresh cilantro
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 8 servings

Equipment

  • 1 large (4 quart) soup pot
  • 1 grater
  • 1 knife and cutting board
  • 1 hand blender or food processor

Ingredients
  

  • 2 TBLS yellow olive oil or vegetable oil
  • 1 cup grated carrot (1 or 2 carrots)
  • 1 cup chopped onion
  • 1 clove garlic, chopped
  • 1 28 oz can of diced tomatoes
  • 1 14 oz. can of diced tomatoes
  • 1/2 teas. dried basil
  • 1/2 teas. dried thyme
  • 1 bay leaf
  • 1/2 teas. black pepper
  • 1/2 teas. salt
  • 1 quart chicken broth
  • 1/3 cup uncooked white rice
  • 1/3 cup chopped cilantro or more (to taste) (or you can use fresh basil instead)

Instructions
 

  • Chop the onion, grate the carrots, chop the garlic. Chop the cilantro and set aside.
  • Heat the soup pot on medium, add the oil, onion and carrots. Sauté until soft (about 5 minutes.)
    Add the garlic and sauté 1 more minute.
  • Add all the other ingredients EXCEPT the cilantro.
    Bring to a boil and simmer for 15 minutes, or until rice is soft.
  • Remove the bay leaf and puree.
    Remove from the heat and add the chopped cilantro.
    Serve hot or cold.

Notes

This is also good with fresh basil instead of cilantro.
Keyword carrot, chicken broth, Cilantro, rice, tomato soup