Everyone has their own tomato soup recipe. This one, the way my mother made it for me, is like a hug that keeps on delivering. You go in for the tomato, then you get a little pat on the back with the rice. And then you’re given a pinch on the cheek, and you’re left with a smile on your face at the tang of the sour cream.

This particular recipe is wonderful for kids, who love all things pasta and rice. And it seems it’s good for memories, too. I posted the above tomato soup photo on Bluesky. Someone responded by telling me they hadn’t thought of tomato soup with rice since it was cooked for them when they were a kid!

That in turn reminded me of Marcel Proust and his madeleines. However, in the Bluesky case it was a photo, not a madeleine, that was a memory sparker. Just goes to show, cooking is a communicator across time, generations and continents.

“My mom would heat up some tomato soup if it was a cold, rainy day or if I had a bad day at school. Those are all powerful childhood flavors for me.”
-Anthony Bourdain, chef. Source (2014): https://bloodyelbow.com/2023/06/26/anthony-bourdain-interview-brazilian-jiu-jitsu-guy-fieri/

Ingredients

2 x400g (14 oz) can tomatoes (I like cherry)
5-6 large ripe tomatoes, quartered Some recipes say these should be peeled because the skin "may" make the soup bitter. I keep it for its nutrients and balance the flavour later
2 cups chicken stock (keep a little extra in reserve) Use gluten free if required
½ onion, chopped (lot of recipes say 1 onion but I like to keep the focus on the tomatoes. You do you.)
1 clove garlic, chopped
1 tbsp brown sugar (may not need all)
1 tbsp tomato paste (optional, check label for gluten free)
salt, pepper, olive oil, herbs of your choosing
500 g rice (17 ounce, ie 125g/4 oz per person) Keep rice and soup separate until serving. Easier to store any leftover soup just as is.
sour cream to serve In my opinion the sour cream gives more oomph and nuance than thickened cream (also my European heritage talking). Don't add the sour cream directly into the soup on the stovetop as it may curdle, but dollop it on just before serving so people can stir it in themselves. However the base recipe also works if you want to make the usual cream of tomato soup, in which case add thickened cream after the pureeing and stir in, reheat gently, then serve.

Instructions

In a large saucepan, fry onion in olive oil and until tender. Add garlic and fry till fragrant.
Add canned tomatoes, stock (can use stock to "wash out" any juice still in the cans to add into the soup), quartered tomatoes, half the sugar, good dash of salt and pepper.
Bring to boil, then reduce to a simmer, partially covered for about 20-25 minutes.
In about 10 minutes, think about starting to cook your rice according to packet directions.
After 20 minutes of cooking, take your soup saucepan off the heat to cool a little, and puree. Stick blenders are good for this but be warned the tomato may stain a little. If too thick, add in reserved chicken stock.
Put back on low heat and taste. If not "tomatoe-y" enough, add in the tomato paste and stir. So much of this has to do with the quality of tomatoes. Add in a little sugar now if you think it needs it. Add in salt and pepper if you wish, and the herbs of your choosing. Cook for a couple of minutes.
Add cooked rice to bottom of bowls and spoon over soup. Top with a generous dollop of sour cream (to be stirred in). Garnish as desired.

Hello!

Tomato Soup, The Way My Mother Made It For Me