Mediterranean Tomato Soup with Rice by Julia Child

  • 3/4 cup onions, thinly sliced
  • 3 tablespoons olive oil
  • 28 oz y canned whole plum tomatoes
  • 4 large garlic cloves
  • 5 cups vegetable broth
  • 1/4 Cup raw white rice
  • a large pinch of saffron threads
  • salt and pepper
  • few pinches of sugar
  • 1 teaspoon or more tomato paste
  • salt and pepper

The following tied in a cheesecloth:

  • 6 parsley sprigs
  • 1 bay leaf
  • 1/4 teaspoon thyme
  • 4 fennel seeds
  • 6 large basil leaves


Thinly slice the onions. Heat the oil slowly in a large heavy-bottomed pot. Cook the onions slowly in the olive oil until tender but not browned.

Meanwhile, either chop the tomatoes reserve the liquid. Mince or mash the garlic. When the onions are tender, add the tomatoes and garlic and stir over moderate heat for 3 minutes. Add the reserved tomato juice and vegetable broth. Bring to a boil and sprinkle in the rice. Add the herbs and saffron. Season to taste with salt and pepper. Simmer, partially covered, for 30 minutes.

Carefully taste for seasoning, adding pinches of sugar to bring out flavor and counteract acidity, and small amounts of tomato paste if needed for color and taste. Remove the herb bouquet if using a cheesecloth.

Daikon Radish with Vegan Ranch Dressing


  • 1 cup vegan mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 2 teaspoons parsley, chopped
  • 1/2 cup unsweetened almond milk


Whisk all ingredients together and chill before serving. Add a little more soy milk if you need to thin dressing.