Creamy soup that’s quick and low-fat

Published 2:22 pm Tuesday, January 20, 2009

A magnificent tomato and rice soup must strike a delicate balance between rich creaminess (provided by, yes, cream) and tangy savoriness (you guessed it, the tomatoes).

Let’s start with the latter. Since soups such as this are best during winter, a time when most of the nation is at the mercy of lousy tomatoes, this recipe uses canned tomatoes.

To intensify the flavors, the tomatoes are pressed to extract as much juice as possible, then tossed with chopped onion, olive oil and herbs, then broiled until just lightly caramelized. A little heat goes a long way in developing flavor.

This mixture then is pureed with the extracted juice and spiked with a bit of balsamic vinegar.

For the cream, fat-free half-and-half was the winner. Really. The taste is exceptional, as is the creamy mouth-feel. My favorite brand is Simply Smart, but many of the store brands are just as good.

To make this soup even healthier, you could substitute brown rice for the white, but that will take longer to cook.

CREAMY TOMATO AND RICE SOUP

1cup long-grain white rice

11/2cups water

128-ounce can diced tomatoes

1large yellow onion, roughly chopped

6cloves garlic, peeled

1/2teaspoon dried basil

2tablespoons olive oil

2sprigs fresh rosemary

Salt and ground black pepper, to taste

115-ounce can tomato sauce

1cup chicken broth

1tablespoon balsamic vinegar

1cup fat-free half-and-half

Heat the oven to broil.

In a small saucepan, combine the rice and water. Bring to a boil, then cover, reduce to simmer and cook for 20 minutes. When the rice is done, remove it from the heat and let stand for 10 minutes.

Meanwhile, drain the can of diced tomatoes by pouring them into a mesh strainer set over a medium bowl. Use a silicone spatula to press the tomatoes to extract as much juice as possible. Set the juice aside.

Transfer the diced tomatoes to a rimmed baking sheet. Add the onion, garlic, basil and olive oil. Strip the leaves from the rosemary sprigs and add them to the tomatoes and onions. Toss everything to coat well. Season with salt and pepper.

Broil the tomato mixture on the center rack for 4 minutes, then gently stir. Broil for another 4 minutes, or until the onions and tomatoes begin to brown.

Transfer the mixture to a blender, then add the reserved tomato juice. Puree until smooth.

When the rice is ready, add the tomato mixture from the blender and set over medium heat. Add the tomato sauce, chicken broth and balsamic vinegar. Heat until warmed through, then stir in the half-and-half.

Makes 6 servings. Nutrition information per serving (values are rounded to the nearest whole number): 252 calories; 47 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 42 g carbohydrate; 6 g protein; 3 g fiber; 731 mg sodium.