Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cream of Tomato Soup With Rice and Basil Recipe
    Lost? Site Map

    Cream of Tomato Soup With Rice and Basil

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Stinkerbell's Note:

    This delicious version of an old favorite is full of tomato flavor and is sure to brin gback memories of home. If you have really good flavorful ripe tomatoes, use them in place of canned tomatoes. Otherwise, canned tomatoes offer the best flavor and consistency.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Sweat the onions and garlic in a little olive oil until translucent, about 5 to 7 minutes.
    2. 2
      Add the broth, fresh basil and tomatoes, reserving some of the juice from the tomatoes.
    3. 3
      simmer until everything is tender, about 20 minutes.
    4. 4
      Puree the soup with a handheld blender, or in batches in a food processor or countertop blender.
    5. 5
      Return the pureed soup to a low simmer.
    6. 6
      Gently simmer the heavy cream before adding it to the soup, then use the reserved tomato juice to adjust the final consistency.
    7. 7
      Add the rice just before serving.
    8. 8
      Serve the soup in preheated soup cups or bowls and garnish with the chiffonade of basil.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on November 29, 2009


      I made a half recipe because I had some rice and some cream, both which needed to be used up. Used home canned tomatoes and chicken broth instead of vegetable broth. Topped with homemade croutons and parmesean cheese.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cream of Tomato Soup With Rice and Basil

    Serving Size: 1 (1699 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 934.1
    Calories from Fat 529
    Total Fat 58.8 g
    Saturated Fat 29.5 g
    Cholesterol 163.0 mg
    Sodium 934.0 mg
    Total Carbohydrate 95.0 g
    Dietary Fiber 6.5 g
    Sugars 22.9 g
    Protein 12.0 g

    The following items or measurements are not included:

    vegetable broth

    Ideas from


    Over 475,000 Recipes Network of Sites