{"id":"d28cfd66-24eb-4e76-89b5-294da816177d","url":"https://recipestripper.com/recipes/d28cfd66-24eb-4e76-89b5-294da816177d","source_url":"https://cooking.nytimes.com/recipes/1027056-brothy-tomato-rice-soup?art=100000010669014","title":"Brothy Tomato Rice Soup","description":"This quick and nourishing soup captures the concentrated umami, acidic-sweet brightness and floral aroma of fresh tomatoes. If you can buy the ones on the vine, you’ll end up with an even more intense scent. Fragrant jasmine rice lends body and thickens the broth just enough. The perfect lunch or light dinner, this comforting meal reheats beautifully, too, to a texture not dissimilar to congee or juk, and tastes like peak summer in soup form. A note on cooking with tomato vines: They lend a surprising tomatoey flavor to brothy curries and soups like this, accentuating the aroma of the fruit in a beautiful way, but they do contain plant defenses called glycoalkaloids, so don’t eat them.","servings":2,"servings_text":"2 servings","prep_time":"PT5M","cook_time":"PT25M","total_time":"PT30M","ingredients":[{"text":"Extra-virgin olive oil","item":"Extra-virgin olive oil"},{"text":"1 ounce guanciale or bacon, diced","item":"guanciale or bacon","quantity":1,"unit":"oz","preparation":"diced"},{"text":"½ medium yellow onion, diced","item":"medium yellow onion","quantity":0.5,"preparation":"diced"},{"text":"Pinch of crushed red pepper","item":"crushed red pepper","unit":"pinch"},{"text":"1 teaspoon dried oregano","item":"dried oregano","quantity":1,"unit":"tsp"},{"text":"12 ounces grape or cherry tomatoes, preferably on the vine","item":"grape or cherry tomatoes, preferably on the vine","quantity":12,"unit":"oz"},{"text":"¼ cup jasmine rice","item":"jasmine rice","quantity":0.25,"unit":"cup"},{"text":"2 cups chicken stock, bone broth or dashi, preferably homemade","item":"chicken stock, bone broth or dashi, preferably homemade","quantity":2,"unit":"cup"},{"text":"Salt","item":"Salt"},{"text":"Fresh basil and toasted sesame oil, for serving (optional)","item":"Fresh basil and toasted sesame oil, for serving","preparation":"optional"}],"instructions":[{"number":1,"text":"Heat a medium saucepan over medium, then add enough oil to lightly coat the bottom. Stir-fry the guanciale and onion until both start to brown at the edges, about 5 minutes, then scooch them to the side of the pan."},{"number":2,"text":"To the empty side of the pan, add a little more oil if dry, then stir in the crushed red pepper and oregano. Reduce the heat if the spices start to burn. Nestle in the tomatoes (with their vines still on) and cook them until fragrant, about 1 minute."},{"number":3,"text":"Add the rice and stock and bring to a boil over high, then reduce the heat to medium-low. Simmer, stirring occasionally, until the rice is tender, 15 to 20 minutes. Taste and season with salt. If your tomatoes had stems and vines, remove and discard them."},{"number":4,"text":"Serve immediately with a topping of fresh basil and a dribble of sesame oil, if using."}],"date_published":"2026-10-30T13:20:29.105611+00:00","date_modified":"2026-10-30T13:20:29.105611+00:00"}