Be the first to 
This is a delicious soup to serve with a sandwich or salad. You might want to double the recipe and freeze half for another day.
Ingredients:
- 1/4 cup diced celery
- 1/2 cup diced sweet onion
- 1 small carrot, shredded
- 2 to 3 teaspoons butter
- 4 large tomatoes, peeled and seeds removed, chopped
- 3 cups chicken broth
- 1 cup tomato juice or V-8 juice
- 1 tablespoon long grain white rice, optional
- 1 tablespoon chopped fresh basil or 1 teaspoon dried leaf basil
- salt and pepper, to taste
- 2 teaspoons chopped fresh parsley, for garnish
Preparation:
In a medium saucepan, sauté onion, celery and carrots in butter until softened but not browned. Add tomatoes and a small amount of chicken broth. Simmer for 15 minutes. Add the remaining chicken broth and rice. Season with the basil and salt and pepper, to taste. Cover and simmer for 20 minutes, or until rice is tender. Serve garnished with parsley. If desired, blend a a cup or two of soup and add back to the mixture for a thicker soup.
Serves 4.
Serves 4.
More Tomato Recipes and Related
Tomato Bisque
Tomato Rice Soup
Zesty Tomato Peanut Soup
Slow Cooker Tomato Vegetable Soup
Stewed Tomatoes
Crockpot Stewed Tomatoes
Tomato Pie II
Tomato Pudding
Ham and Tomato Pie or Quiche
Broiled Tomatoes with Parmesan Cheese
Tomato Cheddar Bake
Scalloped Tomatoes
Tomato Salad with Endive
Tomatoes Vinaigrette
Marinated Tomatoes
Spinach-Stuffed Tomatoes
Stuffed Cherry Tomatoes
Bea's Salsa
Carol's Salsa
Green Bean and Tomato Casserole
Stuffed Tomatoes with Rice
Tomato Sandwiches
Tomato Zucchini Fettucine
Whole Baked Tomatoes
Tomato Gravy
Soup and Stew Index
Tomato Recipe Index
Fish and Seafood Soups
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
