Tomato, Rice and Tarragon Soup

This fresh tasting hearty broth style soup is heartwarming on a cold fall or winter day.

 
(Per 125 ml serving)

NUTRITIONALS:
Calories: 52
Protein: 0.6 g
Fat: 3 g
Carbs: 7 g
Sodium: 45 mg

PORTION COSTS:
$0.15


INGREDIENTS: Serves 48-50, Yield: (6.25 I)

2 Tbsp / 30ml

3

4

2

2 – 28 oz / 792 ml cans

128 fl oz / 4 litres

3 stalks

8 oz / 500g

1-2 Tbsp / 15-30ml

16 fl oz / 500ml

To taste

Garnish

Vegetable oil

Onion, chopped

Garlic Cloves, crushed

Red pepper, seeded, chopped

Diced tomatoes, no added salt

Lynch vegetable or chicken stock, low sodium

Celery, diced

Brown rice, dry

Tarragon, dry

10% or 18% cream

Back pepper, freshly ground, salt

Parsley, chopped

METHOD:

  1. Heat oil in large saucepan
  2. Add chopped onion and garlic
  3. Add all remaining ingredients
  4. Bring to boil and simmer
  5. Season to taste, add cream and garnish with chopped parsley.