Ingredients
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1/2 cup cooked rice (long grain i.e. "Uncle Ben's)
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1 (14 ounce) can crushed tomatoes (smooshed between your fingers)
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1 (14 ounce) can water (make sure you get all the tomato out of the can, add up to 1/2 cup of water if needed, to thick)
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1/2 small onion, grated
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1 tablespoon olive oil
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1/4 teaspoon salt, kosher
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1/4 teaspoon pepper, ground (we love pepper)
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1/4 teaspoon chili powder
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2 dashes hot sauce (Tabasco or Cholula preferred, Optional!!)
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1/4 dried herbes de provence (between palms of hand)
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1 cup crouton (herb flavored)
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1 garlic clove, pressed and minced
Instructions
- Please cook rice first. Or if you're lucky - you can use what is left over from the Chinese food you bought the other nite from the carryout.
- In medium soup-pot, put in olive oil, turn heat up to med/high. Add onion, cook 1 minute. Add garlic. Swirl around soup-pot with spoon until garlic is fragrant. (about 30 seconds).
- Smoosh tomatoes in bowl, with fingers, or use a sharp knife with a fork and dice if you don't want to use your fingers.
- Add crushed tomatoes to soup-pot, along with rest of ingredients, down to additions.
- Turn up heat to high, stir, and wait for a soft bubbly boil. When boil comes, cover, turn heat down to low, let cook for 15 to 20 minutes.
- Add rice.
- After 10 minutes, stir in herbs de province, croutons.
- Pour in warmed soup bowls, (run hot water in and around soup bowls for 5 minutes. prior to serving) add fresh basil to top.