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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
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product 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
January 1, 2013
Ability level:Intermediate
Cooks for:6 to 10 people
Cooks:A few times a month
Would You Recommend? Yes
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