Tomato-Rice Soup – a delicious recipe with Rice, Iodized Salt, Vegetable Stock, Light Cream, Tomatoes, Tomato Paste. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a saucepan, add rice to boiling salted water and follow package instructions to cook rice al dente.
2
In a soup pot with a lid or Dutch oven with a lid, add vegetable stock and cream on low heat. In a blender or food processor, add whole tomatoes and puree. Add to soup pot, stir well, add tomato paste and black pepper and stir again. Increase heat to medium, cover pot with the lid and cook 15 minutes, stir while cooking. Add cooked rice and stir well and cook 5 additional minutes.
3
Ladle soup in bowls, garnish with fresh chopped parsley and enjoy! We love this soup with grilled cheese sandwiches. You may like to add croutons, crackers, or serve with sliced crusty bread.
303
kcal
Calories
11
g
Fat
45
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup White Long Grain Rice, 1/2 teaspoons Iodized Salt (for Boiling Rice Water), 1 cup Low Sodium Vegetable Stock, 1/2 cups Light Cream, and more.
Yes, Tomato-Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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