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extra-virgin olive oil onion garlic tomatoes vegetable stock sweet Hungarian paprika thyme rice salt fresh ground black pepper
Viewed: 33 - Published at: 9 years agoIngredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 4 cups chopped tomatoes, with their juice
- 2 cups vegetable stock
- 1 tablespoon sweet Hungarian paprika (or other good quality paprika)
- 1/2 tablespoon dried thyme
- 2 cups cooked wild rice
- salt
- fresh ground black pepper
Method
- Heat the oil over medium heat in a 3-quart soup pot. When hot, add the onion and garlic and cook until softened and translucent, about 3 minutes. Stir frequently If they start to brown, turn the heat down and stir.
- Add the tomatoes, stock, paprika, and thyme to the pot and mix well. Break up the tomatoes a little bit with a spoon. Bring the mixture to a boil, then turn the heat down to medium-low, cover, and simmer for about 30 minutes, stirring occasionally.
- If you want a smooth tomato broth with wild rice, let the soup cool and puree in a blender or with an immersion blender. I like it a little chunky, so I just mash up the tomatoes really well with a spoon.
- Add the wild rice and season to taste with salt and pepper. Let the soup simmer for another 5 minutes or so, and serve. Enjoy!
