Description
My deliciously creamy, delightfully hearty Tomato Rice Soup is comfort food to the max. Best of all, it’s a snap to throw together with almost zero active prep time required!
Ingredients
Scale
- 1 bag Success Boil-in-Bag Jasmine Rice, or 1 heaping cup of cooked rice
- 2 tablespoons butter
- 1 onion, diced
- 1 tbsp minced garlic
- 2 tsp Italian seasoning
- 1 28 ounce can whole peeled tomatoes
- 4 cups (32 oz) chicken stock
- ¾ cup half & half, or heavy cream
- ¼ cup fresh basil
- Salt
- Black pepper
- Fresh parmesan cheese
- Ricotta cheese
Instructions
- Add the butter, onion, garlic, and Italian seasoning to a large pot or dutch oven over medium heat. Sauté until translucent and fragrant, about 5 minutes. Season with salt and pepper to your liking.
- Add the whole peeled tomatoes and chicken stock to the pot. Combine and bring to a boil. Then cover, turn the heat to low, and let simmer for 30 minutes.
- Next remove the pot from the heat and use an immersion blender to blend the soup into a smooth, thick consistency.
- To the blended soup add the half & half, fresh basil, and cooked rice. Combine.
- Serve and enjoy! I like to serve each bowl of soup with extra fresh basil, freshly grated parmesan, and a spoonful of ricotta cheese.
Nutrition
- Calories: 280 Calories
- Fat: 14g
- Carbohydrates: 33g
- Protein: 9g
Keywords: tomato rice soup, tomato and rice soup, tomato soup with rice