Tomato-Juice Soup Recipe
The tomato juice soup is a cooked vegetable and rice soup made with a base of tomato juice. Simply seasoned with salt and pepper with a hint of butter, the tomato juice soup can be thickened with flour or served as a clear soup.
Ingredients
| Tomato juice | 5 3/4 Cup (16 tbs) | |
| Carrot | 1 Large | |
| Onion | 1 Large | |
| Stalk celery | 1 | |
| Rice | 1/2 Cup (16 tbs), uncooked | |
| Flour | 3 Tablespoon | |
| Butter/Margarine | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Put juice in pan.
Add whole vegetables and rice; bring to boil.
Cover; boil gently until vegetables are tender.
Lightly brown flour in butter in pan; add to soup to thicken, if desired.
Add salt and pepper.
Add whole vegetables and rice; bring to boil.
Cover; boil gently until vegetables are tender.
Lightly brown flour in butter in pan; add to soup to thicken, if desired.
Add salt and pepper.
Chef
