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Cheesy Tomato Rice Soup

Created by tmoning, Thursday, 09 December 2010


Whip up this simple, warming, meat-free supper on a cold night and serve it with buttery popcorn, hot from the microwave oven. Crisp apple slices with a caramel dip complete the meal. Dry mustard adds fire and tang, but omit it if you prefer a milder taste.


At a glance
  • 10-1/2-ounce can condensed cheese soup, undiluted
  • 8-ounce can tomato sauce
  • 2-1/2 cups water
  • 1/2-teaspoon dry mustard (optional)
  • 1 teaspoon Worcestershire sauce
  • 2/3-cup instant rice
  • 3/4-cup whole milk or light cream
  • Virgin olive oil
  • Dried chives


  1. In a saucepan whisk together the soup, tomato sauce, water, mustard, and Worcestershire sauce.
  2. Bring to a boil; stir in the instant rice; cover; and set aside for five minutes or until the rice is tender.
  3. Stir in the milk and cook over very low heat until everything is heated through.
  4. Set out soup bowls and place a teaspoon of virgin olive oil in each.
  5. Ladle the soup into the bowls and sprinkle with a few dried chives.

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