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.

A classic tomato soup made heartier and bolderTomato soup is a beloved staple in many kitchens, but this version levels it up into a complete, satisfying meal. By blending in sweet parsnips and ...

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.

Chili is already a pretty simple dish to make, but with this easy upgrade, you can take a classic chili recipe to the next ...

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 water and mix it in, then add the tomatoes, tomato paste, salt, sugar, and pepper and bring to a boil. Reduce the heat to low and cook, covered, for 15 minutes.

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.

Increase speed to high and blend until soup is steaming and very smooth, 6–8 minutes. Add 2 Tbsp. fresh lemon juice and blend on low speed until combined and soup is less frothy, about 1 minute.