Sunday, October 4, 2015

Golden Pepper and Yellow Tomato Soup


Makes 4 servings

1 pound yellow or orange tomatoes

½ cup white rice

Sea salt and freshly ground pepper

1 onion

2 garlic cloves

3 yellow or orange bell peppers

2 tablespoons olive oil

Pinch saffron threads

1 bay leaf

2 thyme sprigs,

leaves plucked from stems

1 teaspoon sweet paprika or ½ teaspoon smoked Spanish paprika

1 tablespoon tomato


1 quart vegetable stock

Slivered opal basil or chopped marjoram and parsley for garnish

1. Bring 2 quarts water to a boil. Slice an X at the base of each tomato. Plunge them, 2 at a time, into the water for about 10 seconds, then remove and set aside. Add the rice and ½ teaspoon salt to the water, lower the heat to simmer, and cook until the rice is tender, about 12 minutes. Drain.

2. Chop the onion. Mince the garlic with a pinch of salt until mushy. Dice the peppers into small squares, removing the seeds and membranes first. You should have about 2 cups. Peel and seed the tomatoes, reserving the juice, then dice the walls and mince the cores.

3. Warm the oil in a soup pot and add the onions, peppers, saffron, bay leaf, thyme, and paprika. Cook over medium heat, stirring occasionally, until the onion has begun to soften and color, about 6 minutes. Add the garlic, then stir in the tomato paste and 1 teaspoon salt. Give it a stir and add ¼ cup water.

4. Stew for 5 minutes, then add the tomatoes with their juice and the stock. Bring to a boil, then reduce the heat to low and simmer, covered, for 25 minutes.

5. When ready to serve, reheat the soup with the rice, then ladle it into bowls. Or make a mound of rice in each bowl and spoon the soup around it. Season with pepper and garnish with the fine slivers of basil leaves or marjoram chopped with a few parsley leaves.

- From Local Flavors: Cooking and Eating from America's Farmers' Markets by Deborah Madison

Per serving: 250 calories; 9 grams protein; 33 grams carbohydrates; 9 grams sugar; 9 grams fat; no cholesterol; 852 milligrams sodium; 5 grams dietary fiber.
We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy: comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
comments powered by Disqus
Latest Videos:
Also on
letter icon Newsletter