Shaker Tomato and Rice Soup
By Yankee Magazine|Jan 20 2015|
Shaker Tomato and Rice Soup
Photo Credit: Aimee SeaveyCreamy, nourishing, and easy to make, this Shaker Tomato and Rice Soup is the perfect winter warmer. If you prefer a slightly thinner consistency, stir a little milk into the pot just before serving.
Want more? See the blog for Shaker Tomato and Rice Soup.
Yield
4-6
Ingredients
1 1/2 quarts of tomatoes, strained or 2 28-oz. cans crushed tomatoes
pinch of baking soda
2/3 cup rice, cooked
1 1/2 teaspoons flour
1/4 cup sugar
1 cup sour cream
salt and pepper to taste
Instructions
To strain tomatoes, put through a food mill. Add baking soda to tomatoes. Combine tomatoes and rice. Heat to a boiling point. Add flour and sugar to sour cream and add to tomatoes. Cook gently while stirring constantly. Serve.
Notes
The recipe originally ran in 1988 with “2/3 cup rice, cooked” in the ingredients list. Our recent tester interpreted this as 2/3 cup cooked rice rather than 2/3 cup uncooked rice that has been cooked and was pleased with the result, but if you like a lot of rice in your soup, you may wish to add more.
This will work with uncooked rice – but add some water or stock and cook for the rice cooking time. I make a tomato soup similar to this, but start with the uncooked rice. Delicious!
Made this soup a few times now. FABULOUS to say the least. One batch with cooked rice added and one without. This is toooo easy. I did cut the sugar just a tad.
This recipe even converted a friend who really dislikes tomato soup. He loves this one though and now makes it in his Vita-mix.
This soup and a grilled cheese sandwich, just perfect.
I give this 5 Stars……
Hi Maureen! So glad to hear you (and your friend!) are fans of this tomato soup. It really is so easy — and tasty! Enjoy! 🙂