Quick and Savory Tomato Soup.
Gluten Free Recipe from the 1920s.
This tomato chowder recipe calls for fat, which makes for a savory soup worthy of the coldest February day. I threw all of the ingredients into the slow cooker and put it on high for 4 hours. Turned out great.
Servings: 6
Prep Time: 5 min.
Cook Time: 4 hrs. | 1 hr.
Ingredients
- 1 quart canned tomatoes
- 1 large onion chopped
- 1 quart water or stock
- 1/4 cup brown rice
- 4 Tbsp. fat (bacon fat, but butter will work)
- 2 tsp. salt
- 1/4 tsp. paprika
- Ground pepper to taste
I did not add the flour to thicken because we are a gluten free family, but you could thicken it with corn starch. I did use a hand blender at the end to make the soup smooth. Enjoyed this with cheesy corn chips for lunch and have several take-to-work containers waiting for me in the fridge.
Interested in soups? You can read more about Victorian Soups here. Or how about some cheese straws to go with that bowl of steaming soup?
Bacon fat adds a nice touch-thank you.
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Bisque is thickened with rice by hand blending just as you did here. Much better than flour! Why brown rice rather than white? Was brown rice easier to get back then?
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Brown rice is healthier. I don’t have white rice in the house, currently. Part of my New Year’s resolution. Bring on the fiber!
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Sorry, I thought the original recipe called for brown rice. I see now it just says rice.
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