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Tomato and Rice Soup

Tomato and Rice Soup


  • 3 Tbsp Koroneiki Extra Virgin Olive Oil
  • 2 medium leeks, thinly sliced
  • 1 large carrot, chopped
  • 4 medium celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 tsp Kosher Salt
  • 2 tsp Moroccan Chicken Seasoning
  • 1 Organic Bay Leaf
  • 1 28 oz can plum tomatoes with juice
  • 4 cups vegetable stock
  • 1/2 cup white basmati rice
  • 1/4 cup dry white wine or white cooking wine



  1. Heat the olive oil in a medium soup pot or dutch oven over medium heat.
  2. Add leeks, carrots and celery and cook for about 5 minutes until leeks are reduced and soft.
  3. Add garlic, Kosher Salt, Organic Moroccan Vegetable Seasoning and Organic Bay Leaf and stir to combine.
  4. Add crushed tomatoes with juice and vegetable stock, bring to a boil and stir in basmati rice.
  5. Reduce heat to medium, cover and cook for 15 minutes or until rice is tender.
  6. Remove bay leaf stir in white wine.
  7. Serve hot.
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