Is it soup yet? With the icy roads and chilly temperatures, homemade tomato soup was on the menu this week at the County Line.
Cream of Tomato and Rice Soup is a family favorite during the cold months of winter. We still open a can of Campbell's on occasion if the cook around here calls in sick ... or maybe just tired. But the little extra effort is worth it for this yummy soup.
The original recipe is from Stafford's first Oktoberfest cookbook. My PEO sister Dwilette Paulsen shared the recipe, and it uses the microwave for preparation. You can't get easier than that!
Since I usually double the recipe, I typically use the stove top instead. Either way, it's a tasty way to warm up on a cold day. Enjoy!
Microwave Cream of Tomato and Rice Soup1/4 cup butter
1 small carrot, grated
3 tbsp. flour
2 cups pureed tomatoes
2 cups milk
3/4 cup evaporated milk
1 cup cooked rice
1 tsp. salt
1/8 tsp. pepper
Note: I usually use canned, stewed tomatoes because I like the extra flavor. I use my food processor to make the puree. You can use any kind of rice. This time, I had leftover long grain and wild rice in the refrigerator, but it's also easy to make instant rice in the microwave: Just follow the directions on the box.
For the soup: Cook onion and butter on full power for 3 minutes. Add carrot; cook at full power for 1 1/2 minutes. Blend in flour. Add tomatoes gradually. Stir well. Cook at full power for 4 minutes. Slowly add milks, rice and seasonings. Cook on slow cook for 6 to 8 minutes, stirring halfway through cooking time.
You can also use the stovetop for this recipe.
Around here, I serve Randy's portion with a grilled cheese sandwich.
If you're looking for other ways to warm up with soup on a wintery day ...
Try Chili with Corn Dumplings.
Or try Christy's Chicken Tortilla Soup.
Stay warm this weekend! Of course, homemade soup could help!
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