My husband has been making this soup longer than I’ve known him. That’s a lot of years! It’s our go to soup for a comforting meal for travelers.
Tomato Rice Soup
1 medium onion chopped
5 cloves garlic minced
olive oil
1- 28 oz. can of petite diced tomatoes
6 cups chicken broth
1- 6 oz. can of tomato paste
4-5 small bay leaves
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
small pinch of saffron
1 teaspoon dried parsley
1/4 teaspoon fennel seeds crushed in mortar with pestle
1/2 cup uncooked rice
salt and pepper to taste
Heat olive oil in heavy bottomed pot or cast iron Dutch oven and add chopped onion. Cook until almost translucent and add garlic. Cook the onion and garlic for a minute or two longer and then add the diced tomatoes. Cook till bubbly. Add broth and tomato paste. Add all the bay leaves and spices. When the soup comes to a boil add the rice and return to boil. Lower heat and allow to simmer partially covered until rice is cooked. Remove bay leaves before serving.
Serve with a good loaf of bread.
The Happy Wonderer ~ ellen b. 
Sounds yummy, tomato soup is one of my favorites.
Take care, have a wonderful weekend.
That is a perfect comfort soup. The fennel seeds and saffron must give it a special flavour!
…it’s soup season!
Soup is always welcome in our home and your husband’s soup sure sounds delicious! Tomato soup is a favorite around here and the ingredients sound extra special.
I love tomato soup but have never had it with rice in it.
Cheers to hubby’s special soup recipe – yummy!
That sounds pretty wonderful, and the fact that it is tried and true over many years and guests makes me want even more to give it a try. I rarely find a soup I don’t like, and this one is making me hungry just reading about it!
I was eyeing that bread! What a great combination! I love homemade tomato soup!