A week or two ago, Sara and I had a delicious and velvety roasted red pepper and tomato soup at Tiny Lounge. I was pleasantly surprised to find out that the soup was thickened with white rice. Usually tomato soup is thickened with bread, so using rice was something new to me.
When Sara asked for tomato soup for dinner, I knew I wanted to try and replicate the soup we had at Tiny Lounge. I searched all over for a recipe, but couldn't find one. So I came up with this on my own. And it was pretty close to what we had at Tiny Lounge.
- 1 tbsp olive oil
- 1 cup diced onion
- 1/2 cup diced celery
- 4 cloves garlic diced
- 1 quart chicken broth
- 1 26-oz. box crushed San Marzano tomatoes
- 11.5 oz. jar of roasted red peppers (drained and roughly chopped)
- 1/2 tsp smoked paprika
- 3 tbsp white long grain rice
- Salt and pepper to taste
- A few splashes of heavy cream
- A dollop of basil pesto as a garnish (optional)
Roasted red pepper and tomato soup
Heat 1 tbsp of oil in 4 1/2 quart french oven or stock pot over medium high heat. Add diced onion and diced celery and sauté until translucent, about eight minutes. Add garlic and paprika and stir until fragrant, about 30 seconds. Add 26 oz box of crushed tomatoes and roughly chopped roasted red peppers. Let thicken, about eight minutes. Add chicken broth and 3 tbsp of white long grain rice. Bring to a boil. Once boiling, reduce heat and simmer for 30 minutes. Use an immersion blender or blend in batches in a blender until smooth. Once smooth and velvety add a few splashes of heavy cream and stir. Salt and pepper to taste. Enjoy.
As for the tomato, kale and mozzarella sandwich with pesto, that's from NY Times. The original recipe calls for a parsley pesto. We had some basil pesto in the refrigerator, so I used that instead. This is a great sandwich!