Fresh Tomato Soup With Rice Food

CREAM OF FRESH TOMATO SOUP

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
• Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

GARDEN FRESH TOMATO SOUP

Steps:

• In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
• In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

TOMATO-RICE SOUP

Steps:

• Cook a few cloves of chopped garlic with chopped onion, celery, parsley and carrot in abundant olive oil until the onion is translucent.
• Add .5 cup white or brown rice and cook, stirring, until fragrant, then add a bit of tomato paste; stir
• Add 4 cups vegetable stock or water and 2 cups of chopped fresh or canned tomatoes; bring to a boil and simmer until the rice is half-tender, about 10 minutes for white rice, 25 for brown.
• Add a cup of chopped collard greens and a little red wine and cook until the greens are tender, just a few minutes. Serve.

FRESH TOMATO SOUP

Steps:

• In a large stockpot, heat the oil over medium-low heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent and very tender, about 15 minutes. Stir in marjoram, tomatoes, and sugar; season with salt and pepper.
• Raise heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer until liquid is reduced by one-quarter and has thickened slightly, 15 to 20 minutes. Remove from heat. Using a slotted spoon, remove marjoram sprigs. Let soup cool 10 minutes.
• Pass soup through a food mill set over a bowl to puree; discard solids. Season with salt and pepper. Serve garnished with marjoram sprigs if desired.

TOMATO AND RICE SOUP

Steps:

• Heat the olive oil in a large soup pot. Add the onion and sauté for 7-8 minutes, until translucent
• Reduce the heat to low, add the crushed tomatoes, water and salt. Turn heat to medium-high and bring to a boil
• Add the rice and stir well. Reduce the heat to low again, cover and let simmer for about 10-15 minutes or until the rice starts to soften (increase the time to 30-35 minutes if using brown rice or until the brown rice is tender).
• Take the pot off the heat and keep it covered for another 10 minutes or until the rice has cooked completely

TOMATO RICE SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes, chicken broth, and salt and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
• Season to taste with salt and pepper. Stir in the basil, and serve.

CREAM OF FRESH TOMATO SOUP

Steps:

• Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
• In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.

FRESH TOMATO AND RICE SOUP

Steps:

• In a saucepan, sauté onion, celery and carrots in oil until softened but not browned.
• Add tomatoes and a small amount of chicken broth.
• Simmer for 15 minutes.
• Add remaining chicken broth, roasted red pepper, tomato paste and rice. Season with salt and pepper. Simmer 20 to 30 minutes.
• Add fresh herbs and cook another 10 minutes.
• If desired, blend a few cups of soup and add back to the mixture for a thicker soup.

TOMATO SOUP WITH FRESH TOMATOES

Steps:

• See note below about options for tomatoes in the notes section below. Add tomatoes to a blender or food processor and pulse until they are the way you want them. I like them a little bit chunky, but smooth is totally fine too.
• Over medium heat saute diced onions in butter until they are translucent and soft. About 5 minutes. Add minced garlic about one minute before onions are done.
• Continue cooking over medium heat while adding flour, season salt, salt, pepper, and bouillon. Whisk until a smooth paste is formed and the roux begins to turn a golden brown color.
• Gradually add milk. Whisk until combined and thickened.
• Add the pureed tomatoes and sugar to the thickened milk mixture. Whisk to combine. Bring to a simmer over medium heat.
• Drizzle the heavy cream into the soup. Stir.
• Garnish with basil and parmesan cheese if desired.

CREAMY TOMATO SOUP WITH RICE

Steps:

• Melt butter in a saucepan and add olive oil, onion, basil and salt and pepper.
• Stir and cook onions for 3-4 minutes.
• Add tomatoes and tomato paste.
• Gently simmer, uncovered, 10 minutes.
• Blend 5 T chicken broth with flour. Add to the tomato mixture, stir and add remaining broth.
• Bring to a simmer and continue simmering for 30 minutes, stirring often to prevent scorching.
• Meanwhile, cook rice according to package directions. Drain.
• When ready, puree soup with an immersion blender or regular blender.
• Return to heat. Add sugar and cream/milk. Simmer 5 more minutes.
• Place a serving of rice in each soup bowl (1/4 c or more, depending on how thick you like it) and pour the tomato puree over. Stir and serve.

FRESH TOMATO SOUP

Steps:

• In a large saucepan heat olive oil over medium-high heat. Add onion and garlic and cook for approximately 5 minutes or until the onion is tender. Add flour and cook for 2 to 3 minutes, stirring constantly. Pour in chicken stock and bring to a light boil, stirring until thickened. Add tomatoes, thyme, and basil. Reduce the heat to a simmer and cook for 10 minutes. Stir in additional chicken stock if desired. Remove from heat and allow to cool slightly.
• Transfer soup in batches to a blender or food processor. Pulse until smooth. Pour soup into a large saucepan and season with kosher salt and white pepper to taste. Keep warm on low heat until ready to serve.
• Ladle soup into bowls. Garnish with lemon zest and drizzle with olive oil.
• Provided by Chef Jim Coleman

INSTANT POT® FRESH TOMATO SOUP

Steps:

• Wash tomatoes thoroughly and add to an 8-quart multi-functional pressure cooker (such as Instant Pot®). Depending on tomato size, you may have to use a little less than 12 cups or cut some of them to fit in the pot. Add 32-ounce carton chicken broth, onion, garlic, pepper, and basil.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes, then release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
• Add remaining can of chicken broth and switch to the Saute function. Cook, stirring as needed, until soup has reduced and thickened, about 30 minutes. Use an immersion blender with the chopper attachment to thoroughly blend tomato mixture. Transfer to a very large bowl.
• Melt butter in the pot using the Saute function. Mix in flour; cook and stir to create a roux, about 3 minutes. Add 4 cups tomato mixture and stir well to prevent lumps.
• Add remaining tomato mixture, sugar, salt, and red pepper flakes to the pot. Use an immersion blender with the whisk attachment to whisk soup until well blended and no lumps remain. Serve immediately.

FRENCH TOMATO SOUP

Steps:

• 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.
• 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.

CREAMY TOMATO, CHICKEN & RICE SOUP

Steps:

• Melt the butter in a large saucepan. Sauté the onions, carrots and garlic cloves on a medium low heat until soft, around 10 minutes. Season with sea salt and pepper.
• Add the canned tomatoes, water and the honey. Simmer for around 30 minutes. If you prefer a less thick soup you can add more water.
• Remove the soup from the heat and carefully blend until very smooth. This will take 2-3 minutes in the blender (or with a stick blender). Work in batches if necessary.
• Return the soup to the heat and add the cooked shredded chicken and rice then simmer for a further 5 minutes or until the chicken is piping hot.
• Take the soup off the heat and gently stir in the cream (you can add more or less depending on your taste). Taste and season again if required.
• Serve with an optional swirl of greek yoghurt and sprinkle of fresh dill.

HOMEMADE TOMATO SOUP (FRESH TOMATOES)

Steps:

• Preheat oven to 450°F.
• Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).
• Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
• Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.
• Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a hand blender, blend mixture until smooth and creamy. Add heavy cream if using.
• Top with parmesan cheese, croutons or a drizzle of heavy cream.

FRESH TOMATO SOUP

Steps:

• In a large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-30 minutes or until tomatoes are tender. Discard bay leaf.

FRESH TOMATO SOUP

Steps:

• In a large pot, over medium heat, combine the tomatoes, onion, cloves and chicken broth.
• Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors.
• Remove from heat and run the mixture through a food mill into a large bowl, or pan.
• Discard any stuff left over in the food mill.
• You can also strain this to remove the large pieces (I don't have a food mill.) In the now empty pot, melt the butter over medium heat.
• Stir in the flour to make a roux, cooking until the roux is a medium brown.
• Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest.
• Season with sugar and salt, and adjust to taste.

TOMATO BASIL RICE

Steps:

• In a medium saucepan, cook onion in olive oil until it begins to soften, about 4 minutes. Add rice and cook 2-3 minutes or until the rice starts to brown a little bit.
• Stir in chicken broth, tomatoes (with any juices), and garlic. Add salt & pepper to taste.
• Bring to a boil, cover and reduce heat to a simmer. Cook 20 minutes without lifting the lid.
• Remove from heat and rest 5 minutes before removing the lid. Add 2 tablespoons parmesan cheese and basil. Mix well.
• Place in a bowl, garnish with remaining parmesan cheese, additional basil and fresh tomatoes if desired.

RICE AND TOMATO SOUP

Steps:

• I like to make an unfussy rice and tomato soup (for myself, too, sometimes, especially when I'm trying to balance out my characteristic gluttony) by diluting a good, bought tomato sauce with water, adding a handful or so of basmati rice, and cooking until the rice is tender, about 8 to 10 minutes. With children it makes more sense to leave the soup fairly solid, but you can add water from a boiled kettle toward the end of cooking time if you want a thinner soup rather than liquid tomato-rice stew. Grate Parmesan on top and eat - with bibs.

PROVENCAL TOMATO SOUP WITH RICE

Steps:

• Cut a shallow X in bottom of each tomato with a sharp paring knife. Blanch tomatoes in batches of 2 or 3 in a 5- to 6-quart pot of boiling water 10 seconds, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking.
• Peel tomatoes, then halve crosswise. Squeeze halves gently, cut sides down, over a sieve set over a bowl to extract seeds and juices, then press on seeds and discard them. Reserve juice and tomatoes.
• Cook onions, carrot, celery, garlic, zest, thyme, red-pepper flakes, fennel seeds, and bay leaf in oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 5 minutes.
• Add tomatoes with reserved juice, tomato paste, water, chicken broth, salt, pepper, saffron, and 1 teaspoon sugar, then simmer, uncovered, stirring and breaking up tomatoes with a spoon occasionally, 20 minutes. Stir in rice and simmer, uncovered, until rice is tender, 10 to 20 minutes. Discard bay leaf and stir in parsley, basil, and sugar and salt to taste.

FRESH TOMATO SOUP WITH RICE

Steps:

• In a 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. In a Dutch oven or stock pot, combine sautéed vegetables, remaining chicken broth and rice. Season with salt, thyme and pepper. Simmer 20 to 30 minutes. Serve garnished with parsley. If desired, blend a few cups of soup and add back to the mixture for a thicker soup.
• Serves 8 to 10.