Prep 5 mins
Cook 30 mins
This is a soup my mother used to make for me when I was a little girl and came home from school.
- 2 tablespoons oil or 2 tablespoons margarine
- 2 tablespoons flour
- 2 cups hot milk
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 clove garlic, minced
- 1 tablespoon oil
- 1 (28 ounce) can tomatoes, chopped,plus liquid
- 1 bay leaf
- 1⁄2 teaspoon basil or 1⁄2 teaspoon parsley flakes
- 2 teaspoons salt
- 1 teaspoon sugar, optional
- 1⁄2-1 cup cooked rice
- Heat 2 tablespoons of oil in a small saucepan and brown flour, stirring constantly.
- Slowly add the hot milk and bring almost to boiling, stirring constantly.
- Turn off the heat and let it stand.
- In a 4-quart pot, heat 1 tablespoon of oil and sauté onion, celery, carrot and garlic.
- Add tomatoes and liquid and spices.
- Add 2 cups water and bring to a boil.
- Simmer covered 15-20 minutes and remove bay leaf.
- Blend half of the soup at a time in a blender.
- Return to the pot.
- Add rice and boiled You can garnish each bowl with a little fresh dill.
I have never had homemade tomato soup. This is so much better than that canned stuff. Left out the bay leaf-didn't have any. Put in the full cup of rice. So easy to make. Very flavourful. My boys loved it!
This was "GREAT"!!! My wife and son are always leary when I try new things on them. When I served the soup they commented on the "orangeish" color:) trying to guess what was in it. BUT, they loved it!! I served it with grilled ham and cheese sandwiches. I thought the bay leave flavor was a little over powering but not bad. I already sent this to my mom. We will for sure make this again...THANKS