Saturday, November 9, 2013

Creamy Tomato Rice Soup

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It's November here in NJ, the leaves are falling, the temperature is dropping and it's time to start warming up with some good old fashioned home made soup.

Creamy Tomato Rice Soup
Ingredients for Soup
1 1/2 TBLS butter
1 1/2 TBLS canola oil
1 onion chopped
1 cup carrots chopped
3 stalks celery chopped
2 cloves garlic chopped
1 14.5 oz can chicken broth
1 cup water
1 35oz can Tuttorosso tomatoes with basil
3/4 cup rice
1TBLS sugar
salt and pepper to taste

Cream Sauce
4 TBLS butter
1/4 cup flour
2 cups milk
salt and pepper to taste
Start by sauteing the onion in butter and canola oil with salt.
Saute your carrots and celery.
Then add your garlic.  
Once the vegetables are softened add your can of chicken broth.
Then transfer your broth into a blender and blend until smooth.
Next add it back into your pot and add your can of Tuttorosso tomatoes.
Stir.  Then add your rice and simmer on low until rice is tender.
While soup is cooking make your creams sauce by sauteing your butter over medium.
  Add flour to the butter.
Whisk it.. whisk it real good!
  Once combined whisk in your milk.  
Whisking until it comes to a rolling boil. Season with salt and pepper.   
Reduce your heat to a simmer and cover for 30 minutes whisking occasionally.

Once the cream sauce and the soup are done cooking combine.
 Your soup may be a touch thick as the rice absorbs lots of liquid.. just add a little water 
and ENJOY!
Don't forget you can still enter to win a FREE wooden spoon from Tuttorosso Tomatoes 
I am sharing with


Amie @ Pinkapotamus

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