If you are anticipating a recipe for an upscale version of Campbell’s, think again. This soup is complex and loaded with flavor. With fennel, orange zest and dill all competing for attention the tomatoes actually play a subtle role, more of a background note that pulls everything together.
If you are a dill hater ( I know there are some of you out there) feel free to switch up the herb, Italian parsley, basil, or chives would all work well here.
- 3 tablespoons olive oil
- 1 large yellow onion, medium dice
- 1 medium carrot, medium dice
- 1 celery stalk, medium dice
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (28-ounce) can whole tomatoes
- finely grated zest from 1 large orange
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon fennel seed
- 1 bay leaf
- pinch of saffron (optional)
- 5 cups vegetable stock or broth
- 1 teaspoon sugar
- 1/4 cup long grain white rice
- 1/4 cup finely chopped dill
- Heat oil in a large stock pot over medium-high heat. Add onion, carrot, celery and garlic and season with salt and freshly ground black pepper. Cook, stirring occasionally, until tender. Add tomato paste and stir until it has melted in with the vegetables, about 1 minute.
- Break tomatoes into small pieces with your fingers and add them to the pot along with their juice. Add zest, chili flakes, fennel, bay leaf, saffron, and vegetable broth to the pot and stir to combine. Bring to a boil, then lower heat to a slow simmer. Cook, uncovered, stirring and breaking up tomatoes with a spoon occasionally, for 20 minutes.
- Add sugar, rice, and dill and cook until rice is tender, about 15 minutes more. Taste and season with more sugar, salt, and pepper as necessary. Serve.
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g