Tomato Soup

Tomato Soup created by ImPat

Easy tomato soup with rice.

Ready In:
37mins
Serves:
Units:

ingredients

  • 12 cup cooked rice (long grain i.e. "Uncle Ben's)
  • 1 (14 ounce) can crushed tomatoes (smooshed between your fingers)
  • 1 (14 ounce) can water (make sure you get all the tomato out of the can, add up to 1/2 cup of water if needed, to thick)
  • 12 small onion, grated
  • 1 tablespoon olive oil
  • 1 garlic clove, pressed and minced
  • 14 teaspoon salt, kosher
  • 14 teaspoon pepper, ground (we love pepper)
  • 14 teaspoon chili powder
  • 2 dashes hot sauce (Tabasco or Cholula preferred, Optional!!)
  • Additions

  • 14 dried herbes de provence (between palms of hand)
  • 1 cup crouton (herb flavored)
  • 1 tablespoon fresh basil, chifanod

directions

  • Please cook rice first. Or if you're lucky - you can use what is left over from the Chinese food you bought the other nite from the carryout.
  • In medium soup-pot, put in olive oil, turn heat up to med/high. Add onion, cook 1 minute. Add garlic. Swirl around soup-pot with spoon until garlic is fragrant. (about 30 seconds).
  • Smoosh tomatoes in bowl, with fingers, or use a sharp knife with a fork and dice if you don't want to use your fingers.
  • Add crushed tomatoes to soup-pot, along with rest of ingredients, down to additions.
  • Turn up heat to high, stir, and wait for a soft bubbly boil. When boil comes, cover, turn heat down to low, let cook for 15 to 20 minutes.
  • Add rice.
  • After 10 minutes, stir in herbs de province, croutons.
  • Pour in warmed soup bowls, (run hot water in and around soup bowls for 5 minutes. prior to serving) add fresh basil to top.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

"Easy tomato soup with rice."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Mia in Germany
    Comfort food at it's best! Totally loved it, and it's so easy. To have a whole meal, I added some shredded cooked left over chicken and had it with some arugula salad. Great light dinner on a warm spring day. Thanks for sharing! Also I loved the story. Thanks so much for another wonderful chapter from the farm book :)<br/>Made for National Tomato Month in the Diabetic Forum.
    Reply
  2. UmmBinat
    This is good for a really quick soup to help me get over this cold!!! DD (toddler) enjoyed it as well. I didn't have a problem with the white Basmati rice which I used soaking up the broth but we ate ours right after cooked. Also 1/2 cup cooked means 1/4 cup dry I think! This makes a bit more than 2 servings but not enough for 3 in my opinion. I used unrefined extra virgin olive oil, sea salt, freshly ground pepper in a little less amount, red Tabasco sauce in the amount called for plus I put more on top of mine (good to make this cold go away I think) I left out the croutons as we are gluten free, by mistake I read basil and didn't see the word fresh so I used dried and it was still fine. I would make this again for a quick soup but not really for DH since he doesn't like tomatoes. Made for Veggie Swap 31 ~ February 2011.
    Reply
  3. Braunda
    Very good!! I ate it all right by myself. I love it. Very Very easy to make when you do not want to cook but must eat. I loved it. Thank You for something I can eat just for myself. Hugs
    Reply
  4. ImPat
    Tomato Soup Created by ImPat
    Reply
  5. ImPat
    Tomato Soup Created by ImPat
    Reply
see 3 more icons / navigate / navigate-down
Advertisement