Tomato & Rice Soup

Tomato & Rice Soup
Total Time

30 min.

Serving & Size

8 oz / 250 mL

Add To Pantry

Brown rice, sautéed celery and onions give a satisfying nutty flavour to classic Campbell’s® Tomato soup.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Vegetable Oil 15 mL 1 tbsp
Sweet Onions, minced 500 mL 2 cups
Celery, minced 500 mL 2 cups
Campbell's® Condensed Tomato Soup
1.5 L
48 oz
Water 2 L 2 qt
Brown Rice, cooked 1 L 1 qt
Black Pepper, ground 5 mL 1 tsp
Parsley, chopped 125 mL 1/2 cup
1. In a soup pot, heat oil over medium-high heat; add onion and sauté 2-3 minutes. Stir in celery and continue to cook 2 minutes.
2. Add soup and water and stir well to combine. Bring soup to a boil. Reduce soup to a simmer and cook 10 minutes.
3. Add rice, pepper and parsley to soup. Heat until internal temperature is 165°F or higher for 15 seconds. CCP: Hold at 140°F or higher.

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