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Cream of Tomato Soup with Rice
From: The Complete Idiot's Guide to Cooking Basics
Servings: 6–8 servings
Ronnie's Notes
This velvety soup is fine for lunch or as a first course at dinner.
Difficulty: Easy
Instructions
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1
Heat the vegetable oil in a soup pot.
2
Add the onion, carrot, and celery, and cook the vegetables over low-moderate heat 3– or until they have softened.
3
Stir in the flour.
4
Cook another .
5
Stir in the stock.
6
Add the tomatoes, sugar, salt, thyme, and pepper.
7
Cook the soup, partially covered, over moderate heat for .
8
Puree the soup in portions in a food processor or blender.
9
Return the soup to the pan.
10
Add the rice and cover the pan.
11
Cook or until the rice is tender.
12
Stir in the cream and cook the soup a minute or so to reheat it.
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