Tomato Cilantro Soup

A tomato soup with carrots, rice and fresh cilantro. Good hot or cold.

I like a good tomato soup recipe. Of course, Myra had a tomato soup recipe that was a little different! This recipe is one that my mom’s friend, Gladys, introduced to the restaurant. Gladys was like an aunt to me.

Some of you may remember Gladys, but have you heard the story of how Gladys and Myra met? They were both in the hospital at the same time and ended up in the same hospital room. Myra had cancer and several other surgeries after Gladys was released. She visited mom in the hospital until it was time for Myra to go home. Gladys’ husband had passed away and her kids were all moving out of the house. Myra talked her into moving to Cincinnati to work in her restaurant and live in one of the apartments in mom’s building. They were best friends for the rest of their lives.

This soup is good hot or cold, so you can make it in the summer or winter, as long as you can find a handful of fresh herbs to throw in once the soup is done. If you don’t have cilantro, or if you’re of the group of people who don’t like cilantro, fresh basil is very good as well. I used a large (28 oz.) and a small (14 oz.) can of tomatoes, to get the taste right. Feel free to use more fresh cilantro (or basil) to taste.

Tomato Cilantro Soup

A tomato soup with carrots, rice and fresh cilantro

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine American

Servings 8 servings

Equipment

• 1 large (4 quart) soup pot
• 1 grater
• 1 knife and cutting board
• 1 hand blender or food processor

Ingredients

  

• 2 TBLS yellow olive oil or vegetable oil
• 1 cup grated carrot (1 or 2 carrots)
• 1 cup chopped onion
• 1 clove garlic, chopped
• 1 28 oz can of diced tomatoes
• 1 14 oz. can of diced tomatoes
• 1/2 teas. dried basil
• 1/2 teas. dried thyme
• 1 bay leaf
• 1/2 teas. black pepper
• 1/2 teas. salt
• 1 quart chicken broth
• 1/3 cup uncooked white rice
• 1/3 cup chopped cilantro or more (to taste) (or you can use fresh basil instead)

Instructions

 

• Chop the onion, grate the carrots, chop the garlic. Chop the cilantro and set aside.
• Heat the soup pot on medium, add the oil, onion and carrots. Sauté until soft (about 5 minutes.)

  Add the garlic and sauté 1 more minute.
• Add all the other ingredients EXCEPT the cilantro.

  Bring to a boil and simmer for 15 minutes, or until rice is soft.
• Remove the bay leaf and puree.

  Remove from the heat and add the chopped cilantro.

  Serve hot or cold.

Notes

This is also good with fresh basil instead of cilantro.

Keyword carrot, chicken broth, Cilantro, rice, tomato soup