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Tomato-Rice Soup, Italian Style

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“This is a hearty recipe that is a lunch-time favorite, especially with a grilled cheese sandwich. When tomatoes are over-abundant in my garden, I use fresh tomato puree - my preferred method. This is an adaptation of a recipe found in The Encyclopedia of Creative Cooking by Charlotte Turgeon, published in 1984.”
READY IN:
2hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. If using fresh tomatoes, use a food mill or press them through a colander. Set aside.
  2. Melt butter in large sauce pan. Saute onion and celery until the onion is clear and celery is soft.
  3. Combine tomato puree or ready-cut tomatoes, broth, and onion-celery mixture in blender. Blend until smooth. Push through a medium seive to remove any remaining celery strings. Pour back into sauce pan. Add seasonings and uncooked rice. Simmer for 1 to 1-1/2 hours until rice is tender and soup has thickened somewhat.
  4. NOTE: if using white rice, reduce cooking time to 20-30 minutes.
  5. Serve garnished with parmesan cheese.

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