Moroccan · Soup
Moroccan Tomato and Rice Soup
A simple, comforting tomato soup thickened with a handful of rice and warmed with cinnamon and a little sugar the way Moroccan grandmothers make it — somewhere between soup and a loose rice pudding-savoury bowl. It is the thing you make for someone recovering, gentle and nourishing.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 700 g ripe tomatoes, grated (skins discarded)
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 60 g short-grain rice, rinsed
- 1 small cinnamon stick, 1/2 tsp paprika
- 1 tsp sugar (optional, to balance acidity)
- 3 tbsp olive oil, salt, black pepper
- Coriander to finish
Method
- 1
Soften
Sweat the onion and garlic in olive oil until soft, add paprika and the cinnamon stick and stir for a minute.
- 2
Cook the tomato
Add the grated tomato and cook 10 minutes until it darkens and loses its raw edge, adding the sugar if the tomatoes are sharp.
- 3
Add rice
Pour in 900 ml water, bring to a simmer, add the rice and cook 18–20 minutes until tender and the soup has thickened.
- 4
Finish
Fish out the cinnamon stick, season, and serve with a little coriander and a thread of olive oil.
Chef's tips
- Grate the tomatoes on a box grater and discard the skins for a smooth, seed-free base.
- The pinch of sugar is not about sweetness — it rounds off the acidity of out-of-season tomatoes.
Frequently asked questions
Can I use tinned tomatoes?
Yes — 2 tins of good chopped tomatoes work well out of season. Cook them a little longer to concentrate the flavour.
Is the cinnamon traditional?
Yes, a warm background note of cinnamon in tomato dishes is very Moroccan; keep it subtle with a single stick.