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    You are in: Home / Recipes / Tomato-Rice Soup, Italian Style Recipe
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    Tomato-Rice Soup, Italian Style

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    BriarCraft's Note:

    This is a hearty recipe that is a lunch-time favorite, especially with a grilled cheese sandwich. When tomatoes are over-abundant in my garden, I use fresh tomato puree - my preferred method. This is an adaptation of a recipe found in The Encyclopedia of Creative Cooking by Charlotte Turgeon, published in 1984.

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    Units: US | Metric


    1. 1
      If using fresh tomatoes, use a food mill or press them through a colander. Set aside.
    2. 2
      Melt butter in large sauce pan. Saute onion and celery until the onion is clear and celery is soft.
    3. 3
      Combine tomato puree or ready-cut tomatoes, broth, and onion-celery mixture in blender. Blend until smooth. Push through a medium seive to remove any remaining celery strings. Pour back into sauce pan. Add seasonings and uncooked rice. Simmer for 1 to 1-1/2 hours until rice is tender and soup has thickened somewhat.
    4. 4
      NOTE: if using white rice, reduce cooking time to 20-30 minutes.
    5. 5
      Serve garnished with parmesan cheese.

    Ratings & Reviews:


    Nutritional Facts for Tomato-Rice Soup, Italian Style

    Serving Size: 1 (407 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 271.7
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 4.3 g
    Cholesterol 16.7 mg
    Sodium 434.9 mg
    Total Carbohydrate 45.3 g
    Dietary Fiber 6.1 g
    Sugars 15.7 g
    Protein 8.7 g

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