Creamy Tomato Rice Soup

Tomatoes canned at the height of harvest bring that just-picked flavour to your pantry all year long. Keep them on hand to make this tasty homemade soup, ready in less than half an hour – a simple supper on busy weeknights.

By Dairy Farmers of Canada
Prep time 5 Minutes
Total time 30 Minutes
Portion size Makes 4 Servings

Ingredients
1 tbsp (14.2 g) butter
3 cloves garlic, minced
1 chopped onion
1 1/2 tsp (7 mL) dried basil, oregano or Italian seasoning
Salt and pepper
1 can (794 g) diced tomatoes with juice
1 cup (250 mL) reduced-sodium vegetable or chicken broth
2 tbsp (20 g) all-purpose flour
2 cups (500 mL) milk
1 cup (195 g) cooked brown rice or mixed grains
1/2 tsp (2 mL) granulated sugar, (optional)
Chopped fresh chives 


Preparation
In a large pot, melt butter over medium heat. Add garlic, onion, basil, and 1/4 tsp (1 mL) each, salt and pepper; cook, stirring often, for 5 min or until tender. Add tomatoes and broth; cover and bring to a boil over high heat. Reduce heat to medium-low and boil gently, covered, for 10 min or until tomatoes are very soft. Remove from heat.

Using an immersion blender in pot or transferring soup in batches to an upright blender, purée soup until smooth. Return to pot, if necessary. Whisk flour into milk; gradually pour into pot while whisking constantly. Stir in rice; cook over medium heat, stirring often, for about 5 min or until slightly thickened and steaming. Season to taste with sugar (if desired), pepper and up to 1/4 tsp (1 mL) salt.

Ladle soup into warm bowls and sprinkle with chives and black pepper if desired.

Additional information : For a Curried Tomato Soup, omit the basil, add 2 tbsp (30 mL) minced gingerroot and 1 tbsp (15 mL) Indian yellow curry paste or powder with the garlic. Replace the chives with cilantro.

Nutritional Information
Energy: Calories 201 Protein: 10g Carbohydrate: 32g Fat: 5g 
Fibre: 4g Sodium: 388mg

Top 5 Nutrients:
Calcium: 22% Vitamin C: 34% Vitamin B12: 32% Vitamin D: 30% 
Magnesium: 25%

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