Tomato Rice Soup with Mozzarella Croutons
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Makes 8 one cup servings
- 1 cup leeks, thinly sliced
- 8 cups whole Backyard Farms Cocktail Tomatoes, stemmed and rinsed
- 1 cup rice, cooked
- salt to taste
- 1 cup fresh mozzarella, diced
Place the leeks in a large soup pot and add ½ cup water. Bring the mixture to a boil, then lower the heat to medium low and add the tomatoes. Cook covered over low heat just until the tomatoes are soft and wrinkled-looking, about 7 minutes. Stir in the rice. This will help to thicken the soup when pureed.
Remove the soup pot from the heat. Puree the soup in batches in a food processor or blender, or use an immersion blender directly in the soup pot to puree the tomatoes until smooth.
Place a large, thin mesh colander over a large bowl and pour in half the tomatoes. Use a wooden spoon to sieve out the skins and seeds, or use a Foley food mill. Continue with the second half of the tomatoes. Return the tomato soup to the soup pot. Add salt to taste.
To serve, reheat the soup until hot and ladle into serving bowls. Add a few mozzarella “croutons” to each bowl.
Recipe courtesy of Mary Ann Esposito of Ciao Italia