Not Your Average Tomato Soup | Eric Kim | NYT Cooking

Get the FREE recipe: https://nyti.ms/4hLxKQh Eric shows us how to make his brothy tomato rice soup, which, when reheated, has a texture not dissimilar to congee or juk. This quick and nourishing recipe captures the concentrated umami, acidic-sweet brightness and floral aroma of fresh tomatoes. If you can buy the ones on the vine, you’ll end up with an even more intense scent. ------------------------------------------ Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-cooking/id911422904 VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).