Tomato Rice Soup

tomato rice soup

Tomato Rice Soup

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It is essential to sieve the tomato mixture, to remove the pips and skins.
Servings: 4
Calories: 112


  • 1 lb fresh tomatoes chopped
  • 14 oz can tomatoes
  • 1 tablespoon tomato puree
  • 1/4 pint water
  • salt and freshly ground black pepper
  • 2 oz long grain rice
  • 2 tablespoons medium sherry optional
  • 1 tablespoon finely chopped parsley to garnish


  • Put all the ingredients except the rice, sherry, if using, and parsley into a large saucepan. Bring to the boil, stirring, then lower the heat, cover and simmer for 30 minutes.
  • Pass the contents of the saucepan through a sieve, or leave to cool slightly, then puree in a blender and sieve.
  • Pour the sieved tomato puree back into the rinsed-out pan and bring back to the boil. Stir in the rice, lower the heat, cover and simmer for about 15 minutes or until the rice is tender.
  • Stir in the sherry, if using, taste and adjust seasoning, then pour into warmed individual soup bowls. Sprinkle with parsley and serve at once.
Calories: 112 kcal
Carbohydrates: 24 g
Protein: 4 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 141 mg
Potassium: 604 mg
Fiber: 4 g
Sugar: 8 g
Vitamin A: 1263 IU
Vitamin C: 26 mg
Calcium: 53 mg
Iron: 2 mg
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