When I was a kid, creamy tomato and rice soup was one of my go-to comfort foods. This work-in-progress recipe is my attempt to recreate the flavors of the soup from my childhood.

2 tablespoons chopped fresh thyme. Salt and ground black pepper. Hot sauce, to taste. Heat the oven’s broiler. Line a rimmed baking sheet with foil, then mist it with cooking spray.

Add the rice, return to a simmer, cover, then reduce heat to maintain a simmer and cook for 15 minutes, or until the rice is tender. The rice will not absorb all of the liquid.

Speedy Roasted Tomato and Rice Soup. Servings: 6 / Preparation time: 30 minutes / Total time: 30 minutes Two 28-ounce cans whole, peeled tomatoes. 2 cups low-sodium chicken broth ...

Cara Cormack. Meanwhile, in a small skillet, cook the remaining 1 tablespoon of butter over moderately high heat until it begins to brown, about 1 minute.

Add the chile flakes and stir for 15 seconds. Grab a tomato from the can with your hand and, holding it below the top of the saucepan, crush it directly into the saucepan.

To make the soup thick and creamy without adding cream, I borrow a page from the classic Italian tomato porridge Pappa al Pomodoro and add a little bread and a lot of olive oil to the soup.

Preparation. Step 1. Melt butter in a large heavy pot over medium heat. Add thyme, onion, and garlic. Cook until onion is completely soft and translucent, 10–12 minutes.