Tomato Soup with Rice & Basil


Preparation info

  • Difficulty


  • Serves

    5 or 6

Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is simple and summery, just the thing for when you have beautiful ripe tomatoes in your vegetable patch. How can it not be great, with tomatoes, basil, olive oil and garlic?


  • 4 tablespoons olive oil, plus extra, for serving
  • 1 small red onion, chopped
  • 2 garlic cloves, chopped
  • 800 g (1 lb 12 oz) very ripe tomatoes, peeled and chopped
  • 12-15 basil leaves
  • 1.25 litres (44 fl oz/5 cups) hot water
  • 180 g ( oz) short-grain white rice
  • 6-8 tablespoons grated parmesan, to serve


Heat the olive oil in a large pot and sauté the onion until nicely golden and a bit sticky. Add the garlic and when it smells great, add the tomatoes. Bring to the boil and season with salt and pepper. Tear in about 7 of the basil leaves and simmer for 5 minutes or so, squashing down most of the tomato lumps with a potato masher. Add the not water and simmer, covered, for about 20 minutes.

Add the rice and simmer for another 20 minutes or so, putting the lid on at the end to prevent too much liquid evaporating. It should be quite thick, but if it seems toe thick just add a little hot water. Taste for seasoning and adjust if necessary.

Serve in wide bowls. Tear a couple of basil leaves in half and add to each bowl. Scatter a heaped tablespoon or so of parmesan over each and drizzle with a little olive oil. Grind a little black pepper over and serve.