Judy’s Tomato Soup

📜 Collection: Christine Collection | ✍️ Attribution: Judy | 📂 Category: Soups A comforting, classic homemade tomato soup recipe from Judy, featuring fresh tomatoes, aromatic vegetables, and a touch of rice for body. This versatile soup can be served traditionally or topped with croutons and melted Swiss cheese.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	25 mins	10 mins	4-6 servings

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🔪 Key Equipment

• Large pot
• Food processor
• Knife
• Cutting board

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Ingredients

Measurements	Ingredients	Prep / Notes
2 tbsp	Butter
1 large	Onion	sliced
1/4 cup	Celery	chopped
2 tbsp	Carrot	minced
6 large	Tomatoes	ripe, peeled and chopped
6 cups	Water or Chicken Broth
1/2 tsp	Thyme
2 tbsp	Rice	raw
To taste	Salt
To taste	Black Pepper

Garnish & Variations

Measurements	Ingredients	Prep / Notes
To taste	Parsley	chopped
Optional	Croutons	for serving
Optional	Swiss Cheese	shredded, for serving

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Instructions

Step 1: Sauté and Simmer

1. In a large pot, sauté the 1 large onion, sliced, 1/4 cup chopped celery, and 2 tablespoons minced carrot in 2 tablespoons butter and 2 tablespoons chicken broth (or water) until tender and translucent, but not browned.
2. Add the 6 large ripe tomatoes, peeled and chopped and the remaining 6 cups water or chicken broth. Cook for 15 minutes over low heat until the tomatoes are completely softened.

Step 2: Puree and Finish

3. Allow the soup to cool slightly, then transfer to a food processor and puree until smooth and velvety.
4. Return the pureed soup to the pot. Stir in the 2 tablespoons raw rice and 1/2 teaspoon thyme. Cook for 10 minutes over medium-low heat, stirring occasionally, until the soup is thickened and the rice is soft.
5. Season with salt and black pepper to taste. Ladle into bowls and sprinkle with fresh parsley.
6. Alternative Serving Suggestion: Skip the rice entirely and top each bowl with crunchy croutons and a generous handful of melted, shredded Swiss cheese.

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💡 Make-Ahead & Storage: This soup can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the soup has thickened too much upon standing.

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Original Recipe Scan