Tomato Rice Soup

This is one of my favorite end-of-the-month soups, when I’m of everything but stock. I try to always have chicken stock, tomatoes and rice on hand, among other things, so I can make this soup. It's a very good soup.

Tomato Rice Soup

2 tablespoons olive oil

1 large white onion, cut into half-moon slices

3/4 cup rice

2 14.5-ounce can diced tomatoes

2 tablespoons dry parsley flakes

1/2 teaspoon dry thyme

3 14.5-ounce can chicken broth

1 14.5-ounce can water

2 bullion cubes

Pepper to taste

Garnish: French bread croutons

In a soup pot, over medium-heat, heat olive oil; sauté onions until translucent, about five minutes. Add rice and heat for five minutes, stirring occasionally. Add diced tomatoes, with juice, parsley and thyme to pot; stir well.

Add chicken broth, water and bullion cubes; bring to a boil. Reduce heat and cook until rice is tender, about 20 minutes. Add pepper to taste; soup should not need additional salt.

Serve in warm bowls and garnish with croutons.