Rice and Tomato Soup

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Those who say bland must have used tomato sauce as written, but I think they meant to write spaghetti sauce!

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It was good once I added a lot more water and added some lemon juice and salt, though.

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Take the time and make your own tomato sauce, it's worth it. I didn't have a problem with the soup getting too thick...just add more water if you notice that happening. Or leave it, I like mine a little thicker, like a stew. It was great!!!

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I used a standard size jar of Spaghetti sauce, and followed the recipe exactly. It cooked in about 20 minutes at slow simmer, and the rice was cooked fine. I added salt, because it was very bland without it. It was just okay, wouldn't make it again. I think knowing it was spaghetti sauce was, for some reason, a turn-off, maybe? I do love Nigella and her breezy attitude in the kitchen!

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I find it hard to believe the first poster actually made the soup. I thought that using tomato sauce would have virtually no flavor. I used a jar of Paul Newman's Sockarooni sauce, added the 3 cups of water and one cup of basmati rice. The water was not enough, I ended up using about 6-8 cups as the rice kept using more and more liquid. And it could not have taken 10 minutes, mine took about 40 at a slow simmer for the rice to cook. It also needed salt and pepper. For service I sprinkled with finely chopped basil and lots of parmesan, and a few croutons. The good part...WOW...this is a fantastic soup, all my guests slurped it up with words of praise on each spoonful. Fast, easy, give my version a try, you will not be disappointed. Gourmet soup.

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Great for last minute dinners. It was so easy, made in under 10 minutes, and very satisfying. Use your favorite tomato sauce.