This soup is one my husband makes every winter. It’s delicious and can be made suitable for vegetarians by omitting the bacon and using vegetable instead of beef stock.
1200 g tinned crushed tomatoes
1 chopped onion (fresh or frozen)
1 clove garlic (or 1 tsp crushed in jar)
¼ cup rice
olive oil or margarine
2 rashers bacon
1 tablespoon tomato paste
1 teaspoon sambal oelek (or 1½ teaspoons tabasco sauce)
4 cups of beef stock
Heat oil in a large saucepan.
Add chopped onion and bacon and cook for 10 minutes until the onion is soft.
Add chopped carrot, sambal (if using ), crushed garlic and cook a further 2 minutes.
Add rice and crushed tomatoes, stirring to combine with other vegetables
Cover pan and cook gently for around 5 minutes, stirring occasionally.
Do not let the vegetables brown.
Add tomato paste, tabasco (if using) and beef stock.
Simmer gently for 1½ hours until carrot and onion are tender.
Blend in food processor or use hand held processor.
Gently reheat and season with salt and pepper if required.
Serve with a dollop of fresh cream. Delish…