Soupe à la Tomate (Tomato Soup)

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This is a very simple French tomato soup, with rice to thicken it.

Difficulty: Easy

Hands-on: 40 minutesTotal: 1 hour 40 minutes

Serves: 4

Ingredients

  • 1 medium onion, peeled and diced
  • 1 medium carrot, peeled and diced
  • 2 Tbsp. olive oil
  • 1 Tbsp. all-purpose flour
  • 1 can (28 oz.) diced tomatoes
  • 3 cups water
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 Tbsp. sugar
  • 2 Tbsp. chopped basil
  • 1 cup chicken stock
  • 3 Tbsp. rice

Directions

  • In a large saucepan, cook the diced onion and the diced carrots in olive oil over medium-low heat, stirring well for about 5 minutes. Add flour and stir again with a wooden spatula. Pour in the diced tomatoes (with the juice from the can), and stir again.
  • Add the water, salt, pepper, sugar, and basil. Bring to a boil, then lower the heat and simmer for 45 minutes.
  • Meanwhile, in a smaller pan, bring the chicken stock to a boil, add the rice, and cook for 20 minutes.
  • When the tomatoes are cooked, put them in a blender, process well, then put back in the saucepan. Add the chicken stock and the rice to the larger saucepan, bring to a boil, then reduce to medium heat for 10 minutes. Stir well.
  • Serve immediately.

Recipe Information

Serves: 4

Ingredients

  • 1 medium onion, peeled and diced
  • 1 medium carrot, peeled and diced
  • 2 Tbsp. olive oil
  • 1 Tbsp. all-purpose flour
  • 1 can (28 oz.) diced tomatoes
  • 3 cups water
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 Tbsp. sugar
  • 2 Tbsp. chopped basil
  • 1 cup chicken stock
  • 3 Tbsp. rice

Directions

  • In a large saucepan, cook the diced onion and the diced carrots in olive oil over medium-low heat, stirring well for about 5 minutes. Add flour and stir again with a wooden spatula. Pour in the diced tomatoes (with the juice from the can), and stir again.
  • Add the water, salt, pepper, sugar, and basil. Bring to a boil, then lower the heat and simmer for 45 minutes.
  • Meanwhile, in a smaller pan, bring the chicken stock to a boil, add the rice, and cook for 20 minutes.
  • When the tomatoes are cooked, put them in a blender, process well, then put back in the saucepan. Add the chicken stock and the rice to the larger saucepan, bring to a boil, then reduce to medium heat for 10 minutes. Stir well.
  • Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories200
Total Fat7g
Saturated Fat1g
Cholesterol0mg
Sodium1060mg
Total Carbohydrate29g
Dietary Fiber5g
Sugars11g
Protein5g