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Hearty Tomato Soup with Rice and Basil

Recipe Supplied by: Microwave Technologies Association
Serves: 5 People

25g butter
1 large onion, peeled and roughly chopped
2 level tblspns plain flour
2 tblspns tomato puree
750 gms fresh tomatoes, cut into quarters
1/2 teaspn caster sugar
1 teaspn dried basil
salt and freshly ground black pepper to taste
300ml milk
450ml hot chicken stock
4 tlspns cooked long grain rice
2 tblspns single cream ( optional - to serve)

Put the butter and onion into a large ovenproof bowl, cover and cook on HIGH power for 3 minutes, until the butter has melted and the onion softened. Stir in the flour, then the tomato puree, tomatoes, sugar, basil, salt, pepper and milk. Recover dish and cook on HIGH for 10 minutes until the tomatoes are broken down, stir well after 5 minutes.
Stir in the hot chicken stock, re-cover and continue cooking for 5 minutes. Pour mixture through a liquidiser and blend until smooth, then push through a sieve to remove all the skin and pips from the tomatoes.
Stir in the cooked rice, adjust seasonings to taste, pour into soup bowls, reheat for 1 - 2 minutes before serving if necessary and serve finished with a swirl of cream.

This soup freezes perfectly , so make a large bowl full and freeze in individual portions for a quick nutritious lunch

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