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.
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Customer Reviews for Roasted Tomato Soup with Tiny Meatballs and Rice
Review 1 for Roasted Tomato Soup with Tiny Meatballs and Rice
January 1, 2013
Cooks for:6 to 10 people
Cooks:A few times a month
Would You Recommend? Yes
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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
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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!