Creamy Tomato Soup With Rice
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 118.29 ml butter
- 29.58 ml olive oil
- 1 large onion, sliced
- 4.92 ml dried basil
- 2.46 ml salt
- 1.23 ml white pepper
- 2 (793.78 g) can tomatoes (best brand possible)
- 44.37 ml tomato paste
- 887.21 ml chicken broth, divided
- 59.16 ml flour
- 4.92 ml sugar
- 236.59 ml cream (or whole milk for a lighter version) or 236.59 ml half-and-half (or whole milk for a lighter version)
- 236.59 ml long grain rice
directions
- Melt butter in a saucepan and add olive oil, onion, basil and salt and pepper.
- Stir and cook onions for 3-4 minutes.
- Add tomatoes and tomato paste.
- Gently simmer, uncovered, 10 minutes.
- Blend 5 T chicken broth with flour. Add to the tomato mixture, stir and add remaining broth.
- Bring to a simmer and continue simmering for 30 minutes, stirring often to prevent scorching.
- Meanwhile, cook rice according to package directions. Drain.
- When ready, puree soup with an immersion blender or regular blender.
- Return to heat. Add sugar and cream/milk. Simmer 5 more minutes.
- Place 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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RECIPE SUBMITTED BY
Elisabetta47
Italy