Tomato Basil Soup Recipe : Chop Tomatoes for Tomato Basil Soup

Learn how to chop the tomatoes when you make Tomato Basil Soup with expert cooking tips in this free recipe video clip. Expert: Brandon Sarkis Bio: Brandon S…
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Question by hoozlefritz: How can I find EXTREMELY delicious soup recipies?
Help???

I need soup recipes that incorporate rice. Thanks!

Best answer:

Answer by LILMAMI
6 cups chicken broth
1 chicken bouillon cube
1/3 cup rice, uncooked
1/3 cup carrots, diced
1/3 cup celery, chopped
1/4 cup onions, finely chopped
1 cup chicken, cubed and cooked
2 tablespoons butter
2 tablespoons flour
3 eggs
3 tablespoons lemon juice
salt and pepper
lemon slices (optional)
sliced green onions or parsley (optional)
Directions
1In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
2Bring to a boil.
3Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
4Stir in chicken.
5Remove from heat.
6Then, in a small saucepan, melt butter and stir in flour until smooth.
7Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
8In a small bowl, beat the eggs until frothy.
9Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
10Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs.
11Heat gently until soup thickens enough to coat a spoon– do not boil!
12Add salt and pepper to taste, garnish with lemon.

1/2 cup uncooked wild rice(6-8 oz box)
1-1 1/2 lb ground beef
14 1/2 ounces chicken broth
1 can cream of mushroom soup
2 cups half-and-half or milk
1 1/2 cups shredded cheddar cheese
1/3 cup shredded carrots
1 package Hidden Valley Ranch dressing(not the dip)
1 chopped onion (optional)
Directions
1Cook rice according to directions and brown the ground beef.
2Put all ingredients into crockpot.
3cook on high for 2-3 hours.
4Enjoy.

2(32ounce)cans tomato juice
3 cups chicken broth
10 ounces frozen spinach, thawed, drained & chopped
2 garlic cloves, minced
2 tablespoons lemon juice
1 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon oregano
2 teaspoons parsley flakes
2 bay leaves
1-1 1/2 cup cooked rice
Directions
1Bring the tomato juice & broth to a boil in a large pot; lower the temperature & simmer for about 60 – 75 minutes or until the liquid is reduced to about half of the original amount.
2Add spinach, garlic, lemon juice& spices; bring to a boil, then lower heat& simmer for 20 minutes.
3Remove bay leaves, add rice and simmer for 10 minutes.

1 medium onion, minced fine
1 clove minced garlic
1 tablespoon olive oil
5 cups chicken broth
3 tablespoons uncooked rice
1 1/2 cups grated zucchini
salt and pepper
3 tablespoons grated parmesan cheese
1 egg
1 tablespoon chopped fresh parsley
Directions
1In a large saucepan, saute onion and garlic in oil until tender.
2Add broth and rice and bring to a boil.
3Simmer, covered about 10 minutes, then stir in zucchini, salt and pepper.
4Simmer, uncovered about 15 minutes until zucchini is tender.
5Beat together egg, cheese and parsley and gradually whisk into hot soup.

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