Throw-back Tomato Soup
Prep Time
10 minutes
Cook Time
30-45 minutes
8 servings


1 tbsp (15 ml) butter
1/2 cup (125 ml) onion, diced
1 tsp (5 ml) garlic, minced
1 tsp (5 ml) each salt and pepper
1 tsp (5 ml) dried basil
2 tsp (10 ml) paprika
28 oz can (796 ml) Italian plum tomatoes
5 cups (1250 ml) sodium reduced chicken stock
1/2 cup (125 ml) Basmati rice
1 1/2 cups (375 ml) whole milk


  1. Heat butter over medium heat in a large pot. Add the onion and cook until transparent, about 5 minutes. Add garlic and stir.
  2. Add remaining ingredients, except the milk. Mix well.
  3. Cover and simmer over medium-low heat until rice is cooked and tender, approximately 25 minutes. Before adding the milk, use an immersion blender to puree and achieve the creamy texture.
  4. Stir in milk. Season to taste.