How to Make Tomato Rice Soup
In the summer where tomatoes are at its freshest, this soup is a perfect appetizer. You can serve it for breakfast with you favorite fruit, for lunch with half a sandwich of choice, or as a dinner entrée. Just one helpful tip, when you’re chopping canned tomatoes, make certain that you use a fork and mash the tomatoes while they are still in the can.
Ingredients:
- 2 tablespoons butter
- 1 large onion, peeled and thinly sliced
- 1 cup carrots, chopped and cubed
- 1 finely sliced organic celery rib
- 28 ounces or 1 can whole tomatoes, chopped
- 1 1/2 cups organic chicken broth
- 1 teaspoon dried basil
- 1 1/4 cups cooked white rice
- 1/4 teaspoon salt and black pepper
- 1 cup milk (nonfat or not will do)
Instructions:
- In a large saucepan, melt 2 tablespoons of butter. Cook the onion, celery, and carrots in the oil over medium heat for 3-5 minutes. Stir in the tomatoes and let it simmer for 5 minutes.
- Add the chicken broth and a teaspoon of dried basil. Bring to a boil and gradually reduce the heat until all the flavors are blended and mixed together. Leave for another 15 minutes.
- Add the cooked rice in a cup. Mix water and milk until smooth. Add to the soup and stir over heat until thickened.
Puree in batches in a blender, and finally season it with ¼ teaspoon of salt and pepper.