Tomato Rice Soup


2 large onions, finely chopped

4 Tbsp. extra virgin olive oil

2 Tbsp. flour

16 oz. can tomato juice

2 cups water

1 tsp. sugar

½ cup uncooked rice

Salt and pepper to taste

In a soup pot, sauté the chopped onions in the olive oil until the onions just start to turn a golden color. Add the flour and continue stirring for a minute or two. Do not allow the flour to burn. Quickly pour in the tomato juice and water. Bring to a simmer. Add sugar.

Pour the rice into the pot. Cook on a low heat until rice is cooked, about twenty minutes. If soup is too thick, add more water. Add salt and pepper to taste.

Recipe By Sarah Lasry via the #1 source on the web for the kosher family.

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