Tomato Soup with Rice

This is not the most exciting of soups, but I tell you what it is: easy, and fairly good for you. It's a weight watcher's recipe, very low cal, and... yeah, pretty good. I liked it. I will make it again. I might fiddle a bit with the seasoning - I used herbs this time, but I have a feeling it'll benefit from a more Indian vibe too, with cumin and chili. Maybe curry. Anyway, it's pretty good as it is.

Tomato Soup with Rice
serves 2

1 small yellow onion, chopped
2 cloves of garlic, chopped
1 tsp olive oil
500 ml crushed tomatoes
250 ml vegetable stock
1 tbsp honey
dried herbs - I used a small pinch each of sage, thyme, basil, oregano and tarragon
40 g (1/2 dl) basmati rice
water

Heat the oil, and fry the onion and the garlic for a couple of minutes on medium heat. Add the tomatoes, the stock and the honey, and let it simmer. It should be at least 10 minutes - more if you have the time. Tomatoes always seem to benefit from time on the stove. I let mine simmer for about half an hour. Add the herbs and the rice, and let it simmer, covered, for another 20 minutes. At the end, use more water to dilute soup to your desired thickness. Serve with a good crusty bread.

Umm, my blog birthday is coming up this Saturday.. is it absolutely ridiculous to buy your blog a gift? I'm eying a bright red metallic espresso maker.. Hm. Will think about it.