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French Tomato Soup

Rated as 3.82 out of 5 Stars
0

"A delicious fresh tomato and rice soup with a secret ingredient! Serve hot with toasted French bread topped with melted Swiss cheese."
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Ingredients

1 h 35 m servings 154
Original recipe yields 6 servings

Directions

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  1. Melt butter in a large saucepan over medium heat. Saute onions in butter until tender and lightly browned, about 10 minutes. Add tomatoes, and continue cooking for 10 more minutes, stirring frequently. Add the potato, and 2 cups of water. Season with the bay leaf, garlic and salt. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
  2. Stir in the remaining water, and bring to a boil again. Discard bay leaf, and strain the solids from the broth, reserving both. Puree the vegetables in a food processor or blender, and stir them back into the broth. Bring to a boil, and add the rice. Cover and simmer over low heat for about 15 minutes, or until rice is tender. Serve hot.

Nutrition Facts


Per Serving: 154 calories; 2.4 30.4 3.8 5 420 Full nutrition

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Reviews

Read all reviews 9
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I enjoyed this soup. I was in a bit of a time crunch, so instead of using fresh tomatos and potatos I used about 7-8 canned whole tomatos and 3/4 of a can of sliced potatos. I also used the li...

Most helpful critical review

Sorry Miss Elly, this soup turned out far too watery and bland for my tastes. I followed your recipe to the letter, took some to work, and realized how much it was missing. I scaled this to 12...

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Sorry Miss Elly, this soup turned out far too watery and bland for my tastes. I followed your recipe to the letter, took some to work, and realized how much it was missing. I scaled this to 12...

I enjoyed this soup. I was in a bit of a time crunch, so instead of using fresh tomatos and potatos I used about 7-8 canned whole tomatos and 3/4 of a can of sliced potatos. I also used the li...

I used only 3 cups of water, and I love the consistency! Instead of a white potato, I used a sweet potato. This is some good soup! We will be making this again!

Very time consuming, on the bland and watery side :(

Not a commercial tomato soup lover but this was especially good! Added two veggie broth cubes to it and cooked the rice before adding it.

I don't know what I did wrong, it was super bland and the rice still wasn't cooked after an hour of simmering. It took half the day to make, not worth all the trouble.

This is very good! I did add six beef boullion cubes for salt and additional flavor. Plus about a tablespoon of kosher salt. It's nice and salty, just like I prefer it.

I omitted the rice, used canned tomatoes and the juice from the can instead of water. I also used just a little bit of milk (we like our soup creamy) and veggie stock. I sauteed the garlic and ...

I actually took parts of this recipe and the Tomato Basil to make my soup. Mmmm. Mmmm.