Fresh Tomato Soup With Rice

Fresh tomato soup
Diana Rattray
  • 60 mins
  • Prep: 5 mins,
  • Cook: 55 mins
  • Yield: 8-10 servings
Ratings (4)

This soup is a great way to use fresh summer tomatoes. The tomato soup includes rice and a variety of chopped vegetables for fresh-from-the-garden flavor.

Feel free to replace 1 to 2 cups of the chicken broth with tomato juice or V-8 Vegetable Juice for even more flavor. 

Serve the soup with a grilled cheese sandwich for a fabulous lunch or dinner.

See Also
Easy Creamy Tomato Soup

What You'll Need

  • 1 large onion, quartered and thinly sliced
  • 1/2 cup finely chopped celery
  • 1 medium carrot, sliced
  • 3 tablespoons butter
  • 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

How to Make It

  1. In a saucepan, sauté onion, celery, and carrots in butter until softened but not browned.
  2. Add tomatoes and a small amount of chicken broth.
  3. Simmer for 15 minutes.
  4. In a Dutch oven or stock pot, combine sautéed vegetables, remaining chicken broth and rice.
  5. Season with salt, thyme, and pepper.
  6. Simmer 20 to 30 minutes.
  7. Serve garnished with parsley. If desired, blend a few cups of soup and add back to the mixture for a thicker soup.