Creamy Tomato Rice Soup

★★★★★ 1 Review
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By Marian Arbour
from Newcastle, ON

When I used to can tomatoes I always made this soup..now I do not can anymore..as there are all kinds of canned tomatoes on the market and always on sale.

serves 4
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients

  • 1 Tbsp
    butter
  • 3 clove
    minced garlic
  • 3 md
    leeks white part and only 1 inch of green paart
  • 1 1/2 tsp
    dried oregano or italian seasoning
  • 1 can
    28 ounce whole or stewed tomatoes
  • 1 c
    chicken or vegetable stock
  • 2 Tbsp
    flour
  • 2 c
    milk
  • 1 c
    cooked brown rice
  • 1 tsp
    sugar
  • 1 c
    chopped chives
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How To Make

  • 1
    Cut the leeks from root end down to only 1 inch of green,,slice the leek in half from root end and under running tap water wash the leeks as soil is often in between the layers of onion..dry on paper towel and slice.
  • 2
    In a large pot melt butter over medium heat, add leek garlic. basil stir about 5 minutes until tender..add tomatoes and broth, cover and bring to a boil and reduce heat and boil gently for 10 minutes or until tomatoes are tender..Remove pot from stove and using immersion blender or use upright blender and puree until contents are smooth.
  • 3
    Return soup to pot,,in small bowl whisk flour and milk together, gradually pour into pot while whisking..stir in rice cook over medium heat for 5 to 8 minutes or until slightly thickened..sprinkle pour into bowls and sprinkle with chopped chives..this is not a freezer type of soup.

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