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Creamy Tomato Rice Soup (wife made it a while ago, it is the awesome)
Posted by
Beaker (aka anniebecca)
Feb 5 '13, 14:05
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Creamy Tomato Rice Soup
1 Tbs butter
4 cloves garlic minced
1 onion chopped
1 ½ tsp dried oregano and basil
Salt and pepper
1 can (28 oz) diced tomatoes with juice
1 cup reduced sodium chicken or vegetable broth
2 Tbs flour
2 cups milk (skim or whatever you drink)
1 cup cooked brown rice
½ tsp sugar (optional)
1. In a large pot, melt butter over medium heat. Add garlic, onion, basil & oregano, and ¼ tsp each salt & pepper. Cook, stirring often, for 5 mins or until tender. Add tomatoes and broth, cover and bring to a boil over high heat. Reduce heat to med-low and boil gently, covered for 10 min or until tomatoes are very soft. Remove from heat.
2. Using an immersion blender in pot or transferring soup in batches to an upright blender, puree soup until smooth. Return to pot if using blender.
3. Whisk flour into milk and gradually pour into pot while whisking constantly. Stir in rice, cook over medium heat, stirring often for about 5 mins or until slightly thickened and steaming. Season to taste with sugar if desired, pepper and up to ¼ tsp of salt. Sprinkle with fresh cut chives.
Makes 4 servings.
Nutritional info per serving:
Calories = 201, Protein = 10g, Carbs = 32g, Fat = 5g, Fibre = 3.5g, Sodium = 388 mg
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