Name: Creamy Tomato Rice Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: 6 tablespoons butter; 1 large sweet onion, chopped; Salt and black pepper to taste; 2 carrots, diced; 3 celery stalks, diced; 4 garlic cloves, minced; 2 (14.5 ounce) cans Red Gold® Canned Whole Peeled Tomatoes 14.5 oz, crushed by hand; 1/2 cup jasmine rice, not converted rice; 4 cups chicken stock, 2 cups water; 2 dried bay leaf; 1/2 teaspoon dried rosemary; 3/4 teaspoon baking soda; 1/2 cup heavy cream; 2 tablespoons fresh lemon juice; Dash cayenne pepper

Amy Thielen shares her Grandma Addie’s recipe for you to make for your family! Tomatoes, fresh vegetables, chicken stock along with savory jasmine rice in a creamy base. Add a dash of cayenne pepper for a little added kick. This soup screams comfort and warmth and can easily be made for a weeknight meal. (Amy Thielen is a chef, food writer, and television personality who focuses on Midwestern cooking and food culture.)

Ingredients

6 tablespoons butter
1 large sweet onion, chopped
Salt and black pepper to taste
2 carrots, diced
3 celery stalks, diced
4 garlic cloves, minced
2 (14.5 ounce) cans Red Gold® Canned Whole Peeled Tomatoes 14.5 oz, crushed by hand
1/2 cup jasmine rice, not converted rice
4 cups chicken stock, 2 cups water
2 dried bay leaf
1/2 teaspoon dried rosemary
3/4 teaspoon baking soda
1/2 cup heavy cream
2 tablespoons fresh lemon juice
Dash cayenne pepper

Instructions

Step one

Heat a large stock pot over medium heat and add the butter and onions. Cook until the onions are soft, about 5 minutes, and then add the carrots celery, salt and black pepper. Cook until very tender, stirring often, about 15 minutes. Add the garlic and cook another 5 minutes.

Step two

Pour the tomatoes into a large bowl and crush thoroughly with your hands. Add the rice to the pot, stir to coat, and add the tomatoes. Add the chicken stock, water, bay leaves and rosemary. Simmer uncovered until the rice is tender to the bite, about 25 minutes.

Step three

Add the baking soda and stir until the foam subsides, about 3 minutes. Add the cream and lemon juice. Taste for seasoning, adding salt, black pepper and cayenne pepper to taste.