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Cream of Tomato Soup

From Lynne Wilson


2 cups Chicken Broth
4 cups ripe tomatoes, peeled, seeded, chopped
⅓ cup onion, coarsely chopped
½ cup celery, coarsely chopped
¼ cup rice, uncooked
½ tsp. sugar
½ - 1 cup light cream of milk, heated
chopped fresh herbs or croutons


Place the broth, tomatoes, onion, celery, rice, and sugar in a 3-quart saucepan. Cover, bring to boil, lower the heat, and simmer for 25 to 30 minutes or until the vegetables are very soft and the rice is done.

Puree the mixture in small batches in a blender or food processor or press through a sieve. Return the mixture to the pan and stir in the hot cream or milk. Correct the seasoning. Add the more sugar or salt if necessary. heat gently. Do not boil.

Serve hot, topped with croutons or chopped fresh dill, basil, or tarragon. Or serve chilled, topped with one of the herbs or with crisply cooked, crumbled bacon.