Soyo

Soyo (Paraguayan Rice and Tomato Soup)

Soyo is a humble, beloved Paraguayan soup built on a base of tomatoes, onions, and garlic with rice simmered directly in the broth until creamy and tender.

Prep

10 min

Cook

45 min

Total

55 min

Serves

4 to 6

Difficulty

Easy

Recipe ingredients

• •500 g (1.1 lb) ripe tomatoes, fresh, blanched and peeled; about 4 medium
• •1 large white onion, finely chopped
• •4 cloves garlic, minced
• •150 g (¾ cup) long-grain white rice, rinsed until water runs clear
• •1200 ml (5 cups) water or chicken broth, broth preferred for traditional depth
• •30 ml (2 tbsp) vegetable oil or rendered pork fat, manteca is more traditional
• •5 g (1 tsp) salt, or to taste
• •1 g (¼ tsp) black pepper, freshly ground
• •15 g (¼ cup) fresh parsley or oregano, finely chopped; optional but traditional

Steps

1. 1 Bring a pot of water to a boil. Score a shallow X in the bottom of each tomato, drop into the boiling water for 30 seconds, then transfer to an ice bath. Slip off the skins, halve the tomatoes, and grate or chop the flesh, discarding the cores.
2. 2 Heat the oil or manteca in a heavy pot over medium heat. Add the chopped onion and cook, stirring often, for 5 to 7 minutes until soft and translucent.
3. 3 Add the minced garlic and cook for 45 seconds until fragrant, taking care not to brown it.
4. 4 Stir in the prepared tomato pulp and cook for 8 to 10 minutes, allowing the mixture to thicken and darken slightly while the raw tomato flavor cooks off.
5. 5 Pour in the water or broth, season with salt and pepper, and bring to a gentle boil.
6. 6 Add the rinsed rice, stir once to distribute, and reduce the heat to a low simmer. Cook uncovered for 25 to 30 minutes, stirring occasionally to prevent sticking, until the rice is tender and the soup has thickened to a creamy, porridge-like consistency. The rice grains should be fully tender with no chalky center; taste a few grains to confirm.
7. 7 Stir in the chopped parsley or oregano, adjust salt, and let rest off the heat for 5 minutes so the rice can absorb any remaining liquid.
8. 8 Serve hot as a starter or light main, typically alongside grilled meat, chipa, or bread.