Jamie Oliver’s ‘signature’ tomato and rice soup recipe only takes 5 ‘simple’ steps

This tomato and rice soup recipe comes from chef and is a dish that his dad would always cook. The comforting can be served as a starter or as a main meal, perfect for this colder we are experiencing in the UK.

Jamie’s only takes five ‘simple’ steps and serves four people.

According to the , it reads: “My dad has two signature soups that he would always for us.

“One is a cauliflower soup, which essentially consists of boiled cauliflower florets, rice and lots of lemon juice, but the one I’ve included here is my favourite, Baba’s Domatesli Pirinç Çorbası (Dad’s Tomato & Rice Soup).

“This is not a that has been passed down from my dad’s family, but one that my dad concocted using a couple of fresh ingredients from the fridge, and the rest from the store cupboard.

“It’s so simple, both in terms of ingredients and method, and my dad occasionally uses a can of chopped tomatoes in place of the fresh ones I use in my .

“Rice is a key ingredient in most Cypriot soups and seasoning soups with lemon juice is fundamental to Cypriot cuisine, so do ensure you have some fresh lemon to hand when making this one.”

How to make Jamie Oliver’s tomato and rice soup recipe:

Ingredients:

• 200g (7 oz) short-grain white rice
• Six large tomatoes
• 50ml (Two fl oz) olive oil
• One large onion, finely chopped
• One vegetable stock cube
• 500ml (18 fl oz) boiling water
• 1.5 litres (2½ pints) cold water
• 25g (One oz) fresh parsley, finely chopped
• ½ teaspoon paprika
• ½ teaspoon caster sugar
• ¾ teaspoon salt
• One teaspoon of black pepper
• Two tablespoons fresh lemon juice, plus extra to taste

Method: 

First, wash the rice in a sieve with cold water until the water runs clear. Leave to drain. Place the tomatoes in a deep heatproof bowl. Then, pour over boiling water to cover and leave for a minute or two.

Remove the tomatoes from the bowl, peel off the skins, discard, and then finely chop the flesh. Leave to one side.

Next, pour the olive oil into a large pan and place over a medium heat. Add the onion and soften for 10–12 minutes until lightly caramelised.

While the onion is cooking, dissolve the stock cube in the boiling water, then top it up with the cold water. Stir the parsley, paprika and tomatoes into the caramelised onions and let everything sizzle for a minute or two before adding the rice, giving the grains a good stir so that they get fully coated in the tomatoes and onion.

Sprinkle in the sugar, then gently pour in the stock and season with the salt and pepper. Allow the soup to simmer over medium heat for around 10 minutes until the rice is cooked.

Add the lemon juice a couple of minutes before you remove the pan from the heat and serve with crusty bread, adding a little more lemon juice to taste.