Tomato and rice soup

Submitted by MFM reader Kathy Cakebread



1 large onion, quartered and thinly sliced

1/2 cup finely chopped celery

1 medium carrot,sliced

3 tablespoons butter

8 large tomatoes, peeled, seeded, chopped

8 cups chicken broth

3 tablespoons uncooked long-grain rice or rice blend

1/2 teaspoon salt

1/8 teaspoon or dried leaf thyme, or to taste

Freshly ground black pepper, to taste

1/4 cup finely chopped fresh parsley


  • Step 1

    In a saucepan, sauté onion, celery and carrots in butter until softened but not browned.

  • Step 2

    Add tomatoes and a small amount of chicken broth. Simmer for 15 minutes.

  • Step 3

    In a stock pot, combine sautéed vegetables, remaining chicken broth and rice. Season with salt, thyme and pepper. Simmer 20 to 30 minutes.

  • Step 4

    Serve garnished with parsley.

  • Step 5

    If desired, blend a few cups of soup and add back to the mixture for a thicker soup.