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French Tomato Soup

French Tomato Soup

  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 35 m
LEHARRELSON

LEHARRELSON

A delicious fresh tomato and rice soup with a secret ingredient! Serve hot with toasted French bread topped with melted Swiss cheese.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 420 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Melt butter in a large saucepan over medium heat. Saute onions in butter until tender and lightly browned, about 10 minutes. Add tomatoes, and continue cooking for 10 more minutes, stirring frequently. Add the potato, and 2 cups of water. Season with the bay leaf, garlic and salt. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
  2. Stir in the remaining water, and bring to a boil again. Discard bay leaf, and strain the solids from the broth, reserving both. Puree the vegetables in a food processor or blender, and stir them back into the broth. Bring to a boil, and add the rice. Cover and simmer over low heat for about 15 minutes, or until rice is tender. Serve hot.
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Reviews

claudygirl
22

claudygirl

9/19/2003

Sorry Miss Elly, this soup turned out far too watery and bland for my tastes. I followed your recipe to the letter, took some to work, and realized how much it was missing. I scaled this to 12 servings. When I got home, I added one can of diced tomatoes, one large can of tomato sauce, 1 small can of tomato paste, 3/4 cup of light sour cream (remember, 12 servings), a half cup of red wine, one teaspoon of chicken broth granules for every two cups of water, basil, salt and pepper. Now it's got body, taste, and still not a lot of fat. If this sounds too much like work, read the other recipes that use heavy cream, cheddar, and a lot of butter. After my additions, it wins the 5 stars. Thanks for the good working base recipe.

vblumb
11

vblumb

10/14/2003

I enjoyed this soup. I was in a bit of a time crunch, so instead of using fresh tomatos and potatos I used about 7-8 canned whole tomatos and 3/4 of a can of sliced potatos. I also used the liquid from the tomatos in place of some of the water. Using canned veggies cut the first cooking time down quite a bit since the veggies didn't have to soften. I also added about a tablespoon of beef boullion granuals toward the end for a little more flavor. I'll make this again.

sueb
6

sueb

7/23/2011

I used only 3 cups of water, and I love the consistency! Instead of a white potato, I used a sweet potato. This is some good soup! We will be making this again!

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