Tomato-Rice Soup with Caramelized Onion

配料

1 tablespoon extra-virgin olive oil, plus more to serve

1 large yellow onion, halved and thinly sliced

1 teaspoon white sugar

Kosher salt and ground black pepper

1 teaspoon dried thyme

½ cup long-grain white rice, rinsed and drained (see headnote)

14½-ounce can whole peeled tomatoes, crushed by hand

1 quart low-sodium chicken broth OR vegetable broth

½ cup lightly packed fresh flat-leaf parsley OR basil leaves, chopped

步骤

In a large saucepan over medium, heat the oil until shimmering. Add the onion, sugar and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is well browned, 12 to 15 minutes. Transfer half to a small bowl; set aside.

Add the thyme to the remaining onion in the pan and cook, stirring, until fragrant, about 30 seconds. Add the rice, tomatoes with juices and broth. Bring to a simmer over medium-high, then cover, reduce to medium and simmer, stirring occasionally, until the rice is tender, 18 to 20 minutes.

Off heat, stir in the parsley, then taste and season with salt and pepper. Garnish with the reserved onion and a drizzle of additional oil.

备注

Optional garnish: Basil pesto OR finely grated Parmesan cheese OR both

To deepen the flavor of this pantry staple soup, we caramelize an onion and simmer some of it into the soup; the rest is reserved for garnish. Though our preference is long-grain white rice (regular, jasmine or basmati), even starchy Arborio rice works. Long-grain brown rice is good, too, but be sure to increase the simmering time to 35 to 40 minutes. No matter what type of rice you use, be sure to rinse and drain it before adding it to the pot.