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Mediterranean · Soup
Tomato Rice Soup with Zucchini
A quick tomato soup thickened with a little browned flour and filled out with zucchini and cooked rice, finished with fresh basil. Leftover rice works well here.
- YieldServes 4 to 6
- Hands-on20 min
- Total34 min
- Difficulty
Ingredients
- 1 tbspextra-virgin olive oil
- 2 tbspall-purpose flour
- 960 mlno-salt-added tomato sauce, 4 cups
- 480 mllow-sodium vegetable broth, plus more to thin
- ½ tbspsugar
- 1 tsponion powder
- ½ tspsalt, plus more to taste
- to tasteblack pepper, freshly ground
- 170 gzucchini, 1 medium, coarsely chopped
- 2 cupscooked white rice, or brown
- 2 tbspfresh basil, chopped
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