Tomato Florentine Rice Soup

From: Lacer

On Jan 31, 2008

Very good. I think I will use a little less seasoning next time, but this is pretty good.

From: TheDancingCook

On Aug 19, 2007

Great soup...made this for dinner on a damp, rainy day along side of BLT sandwiches. I cooked step #1 for 70 minutes. I used a 46 oz container of tomato juice and substituted the other 18 oz with vegetable cocktail juice....added a bit more of the veggie juice in step #3...to thin the broth a bit. Used 3 cups of water and 3 tsp chicken boullion, because I didn't have any canned chicken broth on hand. Added only about 6 oz of drained spinach, which was perfect for us. I ommited the salt completely...I too felt that the broth had enough in as is and I'm glad I didn't add it...it was perfect and not under or over salted. Used about 3/4 tsp of white pepper...not spicy at all. Served with some grated parmesan as well. The flavors and herbs blended nicely together; thanks for posting a really tasty soup. I can eat it on my Weight Watchers and it's very healthy and filling that the whole family enjoyed.

From: newspapergal

On Jan 9, 2005

This is a great, healthy soup. I used brown rice and halved the recipe easily. DH, who isn't a big tomato soup fan, liked it and praised the 'thicker' consistency. I thought it had cooked down a bit too much and did add about a 1/4 cup more of broth when I added the rice. I served with Ham & Cheddar Crescents #73011 and celery sticks. Thanks for an easy, yummy, healthy soup!!!

From: KeyWee

On Oct 29, 2003

I was looking for a lowfat soup to take to work for lunch. This fit the bill! Because I thought the tomato juice and chicken broth contained enough salt, I didn't add the sea salt. Also, I used a 10-ounce bag of fresh spinach instead of frozen, and I added about a cup of my fresh garden tomatoes - yum! Thanks, CL!