Winter Tomato and Celery Soup With Rice

(from kylerhea’s recipe box)

“Simpler than a minestrone, yet satisfying in the same way, I’m always struck by the depth of flavor in this soup. It’s slightly acidic, and you can really taste the celery.”
Advance preparation: You can make this up to a day ahead, but the rice will continue to soften and absorb liquid. If you do make it ahead, add the rice when you reheat the soup, and then simmer until it’s cooked.

Source: NYTimes (Martha Rose Shulman)

Serves 4 people

Categories: celery, rice, soups, tomatoes

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, diced
  • 4 celery stalks, diced
  • 4 garlic cloves, minced
  • Salt, preferably kosher salt, to taste
  • 1 28-ounce can chopped tomatoes, with liquid
  • Pinch of sugar
  • 1 1/2 quarts water
  • 2 tablespoons tomato paste
  • A bouquet garni made with 2 sprigs each thyme and parsley, a bay leaf and a Parmesan rind
  • 1 teaspoon dried oregano
  • 1/2 cup rice, preferably Arborio or carnaroli rice
  • 1/4 cup chopped fresh parsley
  • Very thinly sliced celery, from the inner heart, for garnish (optional)
  • Freshly grated Parmesan cheese for serving

Directions

  1. Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion, carrot and celery. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and 1/2 teaspoon salt. Stir together until fragrant, about one minute. Add the canned tomatoes with their liquid and the sugar. Bring to a simmer, and cook, stirring often, for about 10 minutes, until the tomatoes have cooked down somewhat and are fragrant.

  2. Add the water, tomato paste, salt (to taste), the bouquet garni and oregano. Bring to a boil. Reduce the heat, cover and simmer 30 minutes. Taste and adjust seasonings. Stir in the rice, cover and simmer for 15 to 20 minutes, until the rice is tender. Add salt to taste and freshly ground pepper. Remove the bouquet garni. Stir in the parsley. Serve, garnishing each bowl with thinly sliced celery heart if you want some crunch and passing the Parmesan at the table.

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