It's winter. Hothouse tomatoes taste like pink chalk. This soup, made with canned tomatoes, actually summons up a sense memory of those glorious August and September fresh tomato soups.
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- 1/2 cup butter
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 (14 ounce) cans tomatoes (best brand possible)
- 3 tablespoons tomato paste
- 3 3/4 cups chicken broth, divided
- 4 tablespoons flour
- 1 teaspoon sugar
- 1 cup cream (or whole milk for a lighter version) or 1 cup half-and-half (or whole milk for a lighter version)
- 1 cup long grain rice
- 1Melt butter in a saucepan and add olive oil, onion, basil and salt and pepper.
- 2Stir and cook onions for 3-4 minutes.
- 3Add tomatoes and tomato paste.
- 4Gently simmer, uncovered, 10 minutes.
- 5Blend 5 T chicken broth with flour. Add to the tomato mixture, stir and add remaining broth.
- 6Bring to a simmer and continue simmering for 30 minutes, stirring often to prevent scorching.
- 7Meanwhile, cook rice according to package directions. Drain.
- 8When ready, puree soup with an immersion blender or regular blender.
- 9Return to heat. Add sugar and cream/milk. Simmer 5 more minutes.
- 10Place a serving of rice in each soup bowl (1/4 c or more, depending on how thick you like it) and pour the tomato puree over. Stir and serve.
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Nutritional Facts for Creamy Tomato Soup With Rice
Serving Size: 1 (419 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 491.6
- Calories from Fat 302
- Total Fat 33.6 g
- Saturated Fat 18.4 g
- Cholesterol 84.8 mg
- Sodium 865.9 mg
- Total Carbohydrate 40.5 g
- Dietary Fiber 2.9 g
- Sugars 6.8 g
- Protein 8.5 g