|Nutritional Guidelines (per serving)|
|Servings: 8-10 Bowls (8-10 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This soup is a great way to use fresh summer tomatoes, and it's surprisingly easy to prepare and cook. The tomato soup includes rice and a variety of chopped vegetables for fresh-from-the-garden flavor.
- 1 large onion
- 1 medium carrot
- 3 tablespoons butter
- 1/2 cup finely chopped celery
- 8 large tomatoes (peeled, seeded, and chopped)
- 8 cups chicken broth
- 3 tablespoons uncooked long-grain rice or a rice blend
- 1/2 teaspoon kosher salt (or to taste)
- 1/8 teaspoon or dried leaf thyme (or to taste)
- Freshly ground black pepper (to taste)
- 1/4 cup finely chopped fresh parsley
Peel the onion; cut it into quarters and thinly slice. Slice the carrot thinly.
Melt the butter in a Dutch oven or stockpot over medium heat. Add the onion, carrot, and celery; cook until softened but not browned, stirring frequently.
Add the tomatoes and a small amount of chicken broth to the saucepan and bring to a simmer. Reduce the heat to low and continue cooking for 15 minutes.
Add the remaining chicken broth and rice to the pan and season with salt, thyme, and pepper.
Increase the heat to medium-high and bring the soup to a simmer. Reduce the heat to low and cover the pan. Continue cooking for about 20 to 30 minutes, or until the rice is tender.
If desired, blend a few cups of soup and add back to the mixture for a thicker soup.
Serve garnished with parsley.
- Serve the soup with grilled cheese sandwiches for a satisfying and delicious lunch or dinner.
- Feel free to replace 1 to 2 cups of the chicken broth with tomato juice or V-8 Vegetable Juice for even more flavor.
- Or replace the chicken broth with vegetable broth for a vegetarian option.