Roasted Tomato Soup with Tiny Meatballs and Rice

Intensely flavored roasted tomatoes and extra-virgin olive oil give this soup a wonderfully fruity flavor. The tomato base can be made up to 1 week in advance and frozen.
Average Customer Rating:
4 out of 5
4
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Roasted Tomato Soup with Tiny Meatballs and Rice
Review 1 for Roasted Tomato Soup with Tiny Meatballs and Rice
4 out of 5
4 out of 5
SoupCook
,Chicago
,IL
January 1, 2013
Ability level:Intermediate
Cooks for:6 to 10 people
Cooks:A few times a month
Would You Recommend? Yes
0points
Thank you! You have successfully submitted a comment for this review.
Great Flavor!
January 1, 2013
The flavor base of this recipe is delicious. Due to a lack of good quality fresh tomatoes where I live, I substituted canned fire roasted diced tomatoes with sautéed onions and garlic and a splash of liquid smoke instead of roasting fresh. A couple of swirls with an immersion blender and the base was done in minutes.
Because I made this in December in the midwest, I "winterized" it by quadrupling the quantity of rice to make the soup heartier. The next time I make it I will switch to regular white rice as the arborio didn't hold up so well upon reheating the next day.
Forming the little meatballs takes a little time but it was well worth it!
Pros: Good Value, Easy, Healthy, Appearance, Adaptable, Will Make Again
Read Comment (1)
Read Comments (1)
Customer avatar
OnePotMinnie
Laguna Niguel, CA
Posted January 9, 2013
I Almost passed this recipe up!
Glad you made the switch to canned fire roasted tomatoes and used an immersion blender. I don't have a food mill so I was ready to pass this recipe up until I read your comment. Thanks for taking the time to give your tip! I'm going to make this soup now as it sounds delicious!
0points
Read Comments (1)
Read Comment (1)