This is a really good, super easy to make, stick-to-your-ribs tomato soup. Because the recipe is simple it’s important to use good quality ingredients. Find a brand of canned tomatoes that has the best taste or use nicely ripened fresh tomatoes.
I cook rice right into the soup and then blend it to make it thick and creamy without the use of dairy. This recipe can be adjusted in many different ways. You can use less rice to make a thinner soup. You can use tomato juice – the flavor is even better if you juice your own tomatoes! But remember tomato juice is thinner than tomato puree so you can add less water or more rice. You can also add more or less basil, depending on your taste.
1 tablespoon vegetable oil
1/4 teaspoon yellow asafoetida (click here and go to bottom of page to read about this spice)
1 1/2 cups tomato puree
1 1/2 cups diced tomatoes
4 cups water
1/4 teaspoon dried basil
generous pinch sugar
1/3 cup Raw white rice (long or medium grain)
2 tablespoons olive oil
2-3 teaspoons salt
Heat the oil in a medium sized pot and stir in the asafoetida. Cook until it sizzles a little and then add the tomato puree, diced tomatoes, water, basil and sugar. Bring to a boil and simmer, uncovered for about 15-20 minutes.
Meanwhile, rinse the rice under cold water to remove a little bit of the excess starch. Let it drain and then add it to the tomato mixture after it has cooked for 15-20 minutes.
Turn up the heat and bring the mixture to a boil again while stirring regularly. Rice is starchy and will stick to the bottom if you don’t stir it. Once it comes to a boil, turn the heat down to low and cover the pot. Let it simmer until the rice is very soft and thoroughly cooked, about 15-20 more minutes. Stir the mixture as it cooks every once in a while.
When it is done cooking, turn off the heat, remove the lid and let it sit for a few minutes. Then blend the soup in small batches in the blender until it is smooth and creamy. Add a tablespoon or two of some flavorful extra virgin olive oil and the salt to your taste.
Serve with a small spoonful of vegan or regular sour cream.
You have shown me my God! I love this!! Which recipe is for the bread in the shot? Lovely photos by the way
I am happy to be the revealer of your God
Recipe for bread will come later. Glad you like the pics!
one of my favorite soups, this looks so much better than regular old tomato soup from a can, easy to make and much healthier. this will go great with a melted cheese sandwich, the photo made my mouth drool. the bread looks delightful. have not seen you on this sight for awhile. welcome back. would also love to have some of the brownies pictured next to soup. happy new year! carol.
Make this soup today, used basmati brown rice. the soup is so much better that the canned, its worth the effort and the first taste and you will see why its so worth making from scratch. hope the bread recipe comes next. it warmed me from the inside out. great to make on these cold days, also made my toasted cheese to go with the soup, they just go together. what a meal. carol.
Brown rice has a chewier texture than white and takes longer to cook. Did it make a creamy soup? How long did you cook it?
I’m so jealous! I’ve never been able to prepare a decent tomato soup.
The brown rice did not make the soup creamy, also it has to be cooked longer than the white rice, go by the directions on the type of rice, next time i will use white rice….. carol….:-)
I finally made this Nanda! It was everything I hoped for, the perfect comfort food (even in 80 degree FL weather) I had never thought of using rice as a creamer before, VERY cool! Vegan & gluten free
I’m very happy to hear it was everything you hoped for