Best 15 Cream Of Tomato Soup With Rice Recipes

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TOMATO RICE SOUP



Tomato Rice Soup image

This is an elegant version of the old-fashioned tomato and rice soup, studded with fresh seafood. If you want a simpler dish, omit the seafood. If you are lucky enough to have a garden full of fresh tomatoes, you can substitute them for the canned variety. Use about 1 and 1/2 pounds ripe tomatoes, cored and chopped.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
½ cup chopped onion
2 stalks celery, chopped
1 large carrot, finely chopped
½ cup uncooked long-grain rice
1 (29 ounce) can diced tomatoes
2 cups chicken broth
salt and pepper to taste
¾ pound scallops
¼ cup chopped fresh basil

Steps:

  • Heat oil in a large saucepan over medium heat. Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes, chicken broth, and salt and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
  • Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
  • Season to taste with salt and pepper. Stir in the basil, and serve.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 31.3 g, Cholesterol 28.1 mg, Fat 7.7 g, Fiber 3 g, Protein 18.2 g, SaturatedFat 1.1 g, Sodium 642.4 mg, Sugar 7.1 g

CREAM OF FRESH TOMATO SOUP



Cream of Fresh Tomato Soup image

Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.

Provided by Ina Garten

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 13

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Steps:

  • Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
  • Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

CREAMY TOMATO SOUP WITH RICE



Creamy Tomato Soup With Rice image

It's winter. Hothouse tomatoes taste like pink chalk. This soup, made with canned tomatoes, actually summons up a sense memory of those glorious August and September fresh tomato soups.

Provided by Elisabetta47

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup butter
2 tablespoons olive oil
1 large onion, sliced
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon white pepper
2 (14 ounce) cans tomatoes (best brand possible)
3 tablespoons tomato paste
3 3/4 cups chicken broth, divided
4 tablespoons flour
1 teaspoon sugar
1 cup cream (or whole milk for a lighter version) or 1 cup half-and-half (or whole milk for a lighter version)
1 cup long grain rice

Steps:

  • 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.

RICE AND TOMATO SOUP



Rice and Tomato Soup image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 12m

Yield about 4 to 6 servings

Number Of Ingredients 4

1 jar tomato sauce
3 cups water, or more as needed
1 cup basmati rice (or a handful of rice)
Parmesan

Steps:

  • I like to make an unfussy rice and tomato soup (for myself, too, sometimes, especially when I'm trying to balance out my characteristic gluttony) by diluting a good, bought tomato sauce with water, adding a handful or so of basmati rice, and cooking until the rice is tender, about 8 to 10 minutes. With children it makes more sense to leave the soup fairly solid, but you can add water from a boiled kettle toward the end of cooking time if you want a thinner soup rather than liquid tomato-rice stew. Grate Parmesan on top and eat - with bibs.

CREAM OF TOMATO SOUP



Cream of Tomato Soup image

Old fashioned easy to make creamy tomato soup that will warm your heart.

Provided by Julie Parton

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 6

2 tablespoons butter
1 onion, chopped
2 tablespoons all-purpose flour
1 quart tomato juice
salt to taste
2 cups milk

Steps:

  • In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

Nutrition Facts : Calories 118.8 calories, Carbohydrate 14.3 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 3.5 g, Sodium 494.4 mg, Sugar 10.3 g

COUNTRY TOMATO-RICE SOUP



Country Tomato-Rice Soup image

When my husband comes home after being on the road, I like to have a hot pot of this traditional soup waiting for him. It's a wonderful "welcome home" meal on a cold winter day.

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 13

1-1/2 pounds beef top round steak, cut into 1-inch cubes
1 tablespoon vegetable oil
2 quarts water
1 can (28 ounces) diced tomatoes, undrained
3 beef bouillon cubes
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon garlic salt
1/2 teaspoon pepper
5 medium carrots, cut into 1/2-inch pieces
5 celery ribs, cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup uncooked long grain rice

Steps:

  • In a Dutch oven or soup kettle, brown beef in oil. Add water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add tomatoes, bouillon and seasonings; cover and simmer for 1 hour. Add carrots, celery, onion and rice. Simmer for 30-40 minutes or until beef and rice are tender.

Nutrition Facts :

CREAM OF TOMATO SOUP WITH RICE



CREAM OF TOMATO SOUP WITH RICE image

Categories     Soup/Stew     Tomato

Yield 8 servings

Number Of Ingredients 14

3/4 to 1-1/2 cups raw rice (brown or white)
1 tablespoon olive oil
6 scallions
3/4 cup fresh basil leaves
2 (28-oz. each) cans diced tomatoes
1 (14-1/2 oz.) can chicken broth
2 teaspoons sugar
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 (12-oz.) can evaporated milk
3/4 teaspoon cornstarch
1/2 teaspoon baking soda
1 (15-oz.) can cannellini (white kidney) beans

Steps:

  • Cook the rice. Rinse the basil and scallions. Thinly slice the scallions. Chop basil; put aside about a quarter of it to stir in at the end. Heat oil in 4- to 6-quart pot. Add scallions and basil; cook until soft. Stir in tomatoes, broth, sugar, ginger, nutmeg, and salt. Bring to boil over medium heat. Simmer, covered, 7 minutes. Put soup through blender until smooth. Combine milk, cornstarch, and baking soda. Add to soup. Bring to simmer. Cook 3-5 minutes until slightly thickened. Rinse the beans in a colander and drain. Add beans and cooked rice to soup. Heat through. Stir in basil and serve. (Note: I omit the sugar.) Fat: 4 grams/17% Calories: 218 Carbohydrate: 36 grams Protein: 11 grams Sodium: 698 mg

CREAMY TOMATO AND RICE SOUP RECIPE - (4/5)



Creamy Tomato and Rice Soup Recipe - (4/5) image

Provided by jads8627

Number Of Ingredients 13

1 cup long grain rice or brown rice
1 1/2 cups water
1 28-ounce can d8ced tomatoes
1 large yellow onions, roughly chopped
6 cloves garlic, peeled
1/2 teaspoon dried basil
2 tablespoons olive oil
2 sprigs fresh rosemary
Salt and black pepper to taste
1 15-ounce can tomato sauce
1 cup chicken broth
1 tablespoon balsamic vinegar
1 cup fat-free half and half

Steps:

  • Heat the oven to broil. In a small saucepan, combine the rice and water. Bring to a boil, then cover, reduce to simmer and cook for 20 minutes. When the rice is done, remove it from the heat and let stand for 10 minutes. Meanwhile, drain the can of diced tomatoes by pouring them into a mesh strainer set over a medium bowl. Use a silicone spatula to press the tomatoes to extract as much juice as possible. Set the juice aside. Transfer the diced tomatoes to a rimmed baking sheet. Add the onion, garlic, basil and olive oil. Strip the leaves from the rosemary sprigs and add them to the tomatoes and onions. Toss everything to coat well. Season with salt and pepper. Broil the tomato mixture on the center rack for 4 minutes, then gently stir. Broil for another 4 minutes, or until the onions and tomatoes begin to brown. Transfer the mixture to a blender, then add the reserved tomato juice. Puree until smooth. When the rice is ready, add the tomato mixture from the blender and set over medium heat. Add the tomato sauce, chicken broth and balsamic vinegar. Heat until warmed through, then stir in the half-and-half. Nutrition information per serving (values are rounded to the nearest whole number): 252 calories; 47 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 42 g carbohydrate; 6 g protein; 3 g fiber; 731 mg sodium.

OLD-FASHIONED CREAM OF TOMATO SOUP



Old-Fashioned Cream of Tomato Soup image

The tomato soup is an original recipe of my father's that's been a favorite on our menu since the early days. We're always flattered when we receive requests for our tomato soup recipe, and we're proud to share it with others.-Susan Henderson, Missoula, Montana

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 7

1 can (28 ounces) diced tomatoes, undrained
1 cup chicken broth
1/4 cup butter, cubed
2 tablespoons sugar
1 tablespoon chopped onion
1/8 teaspoon baking soda
2 cups heavy whipping cream

Steps:

  • In a large saucepan, combine the first six ingredients. Cover and simmer for 1 hour. , In the top of a double boiler or metal bowl, heat cream over simmering water; add to tomato mixture just before serving.

Nutrition Facts : Calories 290 calories, Fat 28g fat (17g saturated fat), Cholesterol 97mg cholesterol, Sodium 342mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein.

QUICK AND EASY CREAM OF TOMATO SOUP



Quick and Easy Cream of Tomato Soup image

This quick and easy cream of tomato soup is a great way to use up last season's canned tomatoes.

Provided by Rachel

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 9

1 (28 ounce) can diced tomatoes in juice
½ teaspoon baking soda
1 (10 ounce) can condensed tomato soup
1 tablespoon dried parsley
2 teaspoons white sugar
1 teaspoon margarine
½ teaspoon chicken base
¼ teaspoon ground white pepper
2 cups whole milk

Steps:

  • Simmer diced tomatoes in juice in a saucepan over low heat until hot, 7 to 10 minutes. Add baking soda and let the mixture foam. Stir tomato soup, parsley, sugar, margarine, chicken base, and white pepper into the tomato mixture; cook until hot, about 5 minutes. Pour milk into tomato mixture and stir; cook until hot, about 5 minutes.

Nutrition Facts : Calories 120.8 calories, Carbohydrate 15.9 g, Cholesterol 8.2 mg, Fat 4 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 677.8 mg, Sugar 11.7 g

TOMATO-RICE SOUP



Tomato-Rice Soup image

Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.

Provided by Mark Bittman

Categories     dinner, lunch, one pot, soups and stews, appetizer, main course, side dish

Time 30m

Number Of Ingredients 12

White or brown rice
Tomato paste
Vegetable stock or water
Fresh or canned tomatoes
Garlic
Onions
Celery
Parsley
Carrots
Olive Oil
Collard greens
Red wine

Steps:

  • Cook a few cloves of chopped garlic with chopped onion, celery, parsley and carrot in abundant olive oil until the onion is translucent.
  • Add .5 cup white or brown rice and cook, stirring, until fragrant, then add a bit of tomato paste; stir
  • Add 4 cups vegetable stock or water and 2 cups of chopped fresh or canned tomatoes; bring to a boil and simmer until the rice is half-tender, about 10 minutes for white rice, 25 for brown.
  • Add a cup of chopped collard greens and a little red wine and cook until the greens are tender, just a few minutes. Serve.

CREAM OF TOMATO SOUP WITH RICE AND BASIL



Cream of Tomato Soup With Rice and Basil image

This delicious version of an old favorite is full of tomato flavor and is sure to brin gback memories of home. If you have really good flavorful ripe tomatoes, use them in place of canned tomatoes. Otherwise, canned tomatoes offer the best flavor and consistency.

Provided by Stinkerbell

Categories     < 60 Mins

Time 50m

Yield 2 quarts

Number Of Ingredients 9

2 tablespoons olive oil
1 1/2 cups onions, chopped
1 tablespoon garlic, chopped
1/4 cup basil, chopped
28 ounces canned plum tomatoes
1 quart vegetable broth
1 cup heavy cream
2 cups cooked rice
1 tablespoon basil, chiffonade (shredded basil)

Steps:

  • Sweat the onions and garlic in a little olive oil until translucent, about 5 to 7 minutes.
  • Add the broth, fresh basil and tomatoes, reserving some of the juice from the tomatoes.
  • simmer until everything is tender, about 20 minutes.
  • Puree the soup with a handheld blender, or in batches in a food processor or countertop blender.
  • Return the pureed soup to a low simmer.
  • Gently simmer the heavy cream before adding it to the soup, then use the reserved tomato juice to adjust the final consistency.
  • Add the rice just before serving.
  • Serve the soup in preheated soup cups or bowls and garnish with the chiffonade of basil.

CREAM OF FRESH TOMATO SOUP



Cream of Fresh Tomato Soup image

Much better than brand name soups, if you like homemade. Creamy and flavorful.

Provided by Karen Gibson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 45m

Yield 2

Number Of Ingredients 8

2 large tomatoes, chopped
½ cup chopped onion
½ teaspoon white sugar
salt to taste
ground black pepper to taste
2 tablespoons margarine
2 tablespoons all-purpose flour
2 cups milk

Steps:

  • Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
  • In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 29.4 g, Cholesterol 19.5 mg, Fat 15.9 g, Fiber 3.1 g, Protein 11 g, SaturatedFat 5 g, Sodium 235 mg, Sugar 19.1 g

TOMATO & RICE SOUP



Tomato & rice soup image

This low-fat soup is great for using up rice and pesto - it makes a substantial and hearty main course

Provided by Ren Behan

Categories     Main course, Soup

Time 45m

Number Of Ingredients 11

2 tsp olive oil
1 onion , finely chopped
1 carrot , finely chopped
1 celery stick, finely chopped
1 tbsp golden caster sugar
2 tbsp vinegar (white, red or balsamic)
1 tbsp tomato purée
400g can chopped tomato or passata
1l vegetable stock made with 2 cubes
140g rice (long-grain, basmati, wild, brown or a mixture)
¼ small pack parsley , leaves only, chopped, and a few drops of pesto, to serve (optional)

Steps:

  • Heat the oil in a large saucepan and add the onion, carrot and celery, then cook gently until softened. Add the sugar and vinegar, cook for 1 min, then stir through the tomato purée. Add the chopped tomatoes or passata, the vegetable stock, and any brown rice, if using, then cover and simmer for 10 mins. If you are using wild rice, add this and simmer for 10 mins more. Finally, add any white rice you're using, and simmer for a final 10 mins until the rice is tender.
  • Just before serving, sprinkle over some chopped parsley and season to taste. Divide into bowls and add a swirl of pesto to each, if you like.

Nutrition Facts : Calories 213 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 1.6 milligram of sodium

HEARTY TOMATO RICE SOUP



Hearty Tomato Rice Soup image

This is an excellent, hearty soup to go with a casserole or pot pie. Simple ingredients so picky eaters like it, and complex flavor for the more refined.

Provided by Sarah Gartland

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 9

1 (14.5 ounce) can beef broth
1 quart water
⅓ cup tomato paste
1 teaspoon minced garlic
2 bay leaves
4 cubes beef bouillon
1 pinch freshly ground black pepper to taste
½ cup uncooked long grain white rice
1 cup shredded Cheddar cheese

Steps:

  • In a pot over medium heat, mix the beef broth, water, tomato paste, garlic, and bay leaves. Stir in the beef bouillon until dissolved. Season with pepper. Bring to a boil, and mix in the rice. Reduce heat to low, cover, and cook 25 minutes, until rice is tender. Remove bay leaves, and serve warm with a sprinkling of Cheddar cheese.

Nutrition Facts : Calories 176.4 calories, Carbohydrate 17 g, Cholesterol 24.4 mg, Fat 8.2 g, Fiber 0.8 g, Protein 8.8 g, SaturatedFat 5.1 g, Sodium 891.3 mg, Sugar 2.3 g

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