Tomato Rice Soup

Oh, what a week! Last Monday, I got hit with a particularly nasty stomach bug, and keeping food or water down has been a challenge. The good news is that I'm on the mend, and this creamy tomato and rice soup helped sustain and satisfy me over the past few days. 

Here in Japan, okayu, a plain rice porridge, is the go-to meal when we're feeling under the weather, but to say it's bland is an understatement. If it were possible for food to steal flavor from your mouth, this dish would do it. That's why my compromise is to make it with dashi stock. But after a few days, even the smoky umami of dashi wasn't cutting it.

That's where this simple soup came to my rescue. Cooking good tomato passata and dashi with a small amount of rice and honey creates a well-balanced soup that hits all the right taste notes. When blended, the rice imparts a creamy texture without any dairy or oil, which makes it easy to digest, and the result is a velvety, vibrant soup that both warms and nourishes.

Just remember, since this recipe is quite simple, it's crucial to use a good-quality tomato passata—I usually go for an Italian brand in a bottle because the canned stuff can taste a bit metallic. Whether you're feeling under the weather or not, this creamy tomato soup comes together in a flash, and it's like a warm sun-kissed hug from the kitchen that satisfies and soothes.