This classic tomato rice soup recipe is a perfect way to enjoy the bounty of summer tomatoes. But, wait! You can also use canned tomatoes year-round! Either way, this soup can be ready in about 45 minutes. I upped the ante for this soup by adding Basil Pesto and some cooked rice. This was even better than the canned stuff!
This summer, we had an explosion of red tomatoes! Now that October has already rolled around, I wanted to find a way to use them up. Stat! A couple of weeks ago, we were having dinner with a friend, and the restaurant’s soup of the day was “Tomato Basil Soup”. My husband liked it and asked me if I could make it at home. Game on! I can use up our tomatoes and challenge accepted.
My blog is loaded with recipes that I’ve made from one of my most trusted sources– America’s Test Kitchen. This particular recipe was developed by “ATK” using canned tomatoes. There’s not a thing wrong with that, because garden tomatoes have such a short season.
I put on my thinking cap on how to use fresh tomatoes for this recipe (instructions for both ingredients are included in the recipe card). Should I peel them, or not? I decided not to peel them (more on that later).
For the fresh tomatoes, quarter and salt them for about 30 minutes, to release their juices. My “mis en place” ingredients are diced onion, unsalted butter, brown sugar, flour, baking soda and tomato paste. I also used unsalted chicken broth.
The tomatoes released about 1/2 cup of juice. Add enough chicken broth to equal four cups.
I love my Dutch ovens (I have a round and an oval one) so that’s what I used. Cook the onion in unsalted butter, until tender. Add 2/3 of the tomatoes, along with brown sugar and a bay leaf. The key is to cook the tomatoes until they start to brown– that can take 15-30 minutes.
Next, add the flour and tomato paste and cook until browned. Add the chicken broth and the remaining tomatoes. Add the baking soda. Baking soda? Why? It reduces the metallic taste, according to ATK.
My favorite way to puree soups is with my Immersion Blender. Of course, you can use a blender.
The immersion blender obliterated the tomato peels! Add about 1/2 cup of heavy cream. I gave it a taste. Yummy! But, I wanted to kick up the flavor a notch.
Even though I keep a pot of fresh basil in my kitchen window, I also like to keep a jar of ready made pesto on hand. I added 1/2 teaspoon and gave it a taste. More! One full teaspoon was perfect!
This is completely optional, but a childhood memory of tomato rice soup that I haven’t enjoyed in years. I spooned some cooked rice in the bottom of the bowl, then ladled the soup on top. Why didn’t I just add the rice into the pot of soup? I wasn’t sure if my husband would want that (it turns out he did). It was time to eat and enjoy.
TASTING NOTES: Wow, this is delicious! The tomatoes were sweet and savory without too much acidity. The basil pesto added a lovely “kick” to the soup. The rice gave my bowl of soup a perfect heartiness. My husband was really pleased with this recipe, and declared it even better than the one we had at a restaurant. Yay! I have no doubt that this recipe will be equally delicious with canned tomatoes. I definitely plan to make this when (and if) we finally get some chilly rainy California nights.
The Best Homemade Classic Tomato Soup
Equipment
- 1 Dutch Oven or Large Pot
Ingredients
- 2 28-ounce cans diced tomatoes, unseasoned or 7-8 cups fresh tomatoes NOTE: I see no reason why whole canned tomatoes can't be used. Just cut them up!
- ¾ cup low-sodium chicken broth
- 3 tablespoons unsalted butter
- 1 onion chopped
- 1 bay leaf
- 1 teaspoon brown sugar
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- Salt and pepper
- 2 cups cooked white rice optional, but adds heartiness
- 1 tsp Basil Pesto optional, but adds more flavor
Instructions
- Drain canned tomatoes in colander set over large bowl, pressing lightly to release juices. Transfer tomato juice and chicken broth to large measuring cup (mixture should measure about 4 cups); reserve.
- FOR FRESH TOMATOES: Cut the tomatoes into large chunks, season with 1 Tbsp kosher salt and allow to macerate for 30 minutes. This will release the juice. Strain and reserve the juice.
- Melt butter in Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add two-thirds of drained tomatoes, bay leaf, and brown sugar and cook, stirring occasionally, until tomatoes begin to brown, about 15 minutes.
- Add tomato paste and flour to pot and cook, stirring frequently, until paste begins to darken, 1 to 2 minutes. Slowly stir in reserved tomato juice–broth mixture, remaining tomatoes, baking soda, and ½ teaspoon salt and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat.
- Discard bay leaf. Puree soup in batches. Add the Basil Pesto (if using). Return pureed soup to pot and stir in cream. Season with salt and pepper. Serve. OPTIONAL: I like to add cooked white rice to the bottom of the bowl, then pour the soup on top. Soup can be refrigerated in an airtight container for 3 days.)
Notes
On the rice go all the way or none at all,,my preff 🙂
the blight this year cut down on out harvest we will go without most of the winter 🙁