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.
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.
Serve the soup with grilled cheese sandwiches for a satisfying and delicious lunch or dinner.
Easy Creamy Tomato Soup
- 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.