Tomato Soup with Rice Croquettes
Tomato soup with deep flavor, rounded out by crunchy, savory rice croquettes.
Ingredients
Tomato Soup
- 1 stick unsalted butter, or 4 oz.
- 1 large onion, diced small
- ½ cup flour
- 4 quarts tomatoes, or four 28oz cans. Diced or whole is fine.
- 2 cups chicken broth
- 2 T Worcestershire sauce
- ½ T salt
- ¼ t pepper
- 1 t celery salt, or 2 stalks celery, chopped finely
- ½ T dried basil
- 2 T sugar or honey
Rice Croquettes
- 1 cup dry rice, cooked. You should have about 2 cups of cooked rice.
- 3 T butter
- 4 T flour
- 1 cup milk
- 3 eggs, separated and lightly whisked
- 1 t salt
- 3 T parmesan cheese
- 1 ½ cups bread crumbs
- 1 cup avocado oil, peanut oil, or other frying fat
Instructions
Tomato Soup
- Melt butter in the large pot you intend to use for the soup. Add the onion and cook until tender. Then add the flour and mix all together.
- Add in tomatoes, broth, salt, celery salt, pepper, basil, and Worcestershire sauce. Bring to a boil and then reduce heat to low. Cover and simmer for 30 minutes.
- Add in sugar or honey and stir to combine. Then turn off the heat.
- Using an immersion blender, puree the soup. Do NOT put hot soup into a regular blender. It will build pressure from the steam and can explode. If you need to use a regular blender, wait for the soup to cool almost entirely before blending in batches. Then heat the soup back up on the stove to serving temperature.
Rice Croquettes
- If you haven't yet, cook the rice. Set aside and allow it to cool.
- Make a roux by melting the butter over medium heat, and then adding the flour. Whisk to combine. Then slowly add the milk, a little at a time, whisking everything together in between additions of milk. This will form a thick paste, and eventually a thick sauce.
- Combine the rice, egg yolks, salt, parmesan, and roux. If it's still too warm to handle, you can mix it and then spread thinly into a pan. Refrigerate until cool.
- Shape the mixture into croquettes: they can look like small, 2" wide hockey pucks or 3" long corndog-like cylinders. Then dredge the croquettes first in the egg whites and then in the breadcrumbs.
- Heat your oil sufficiently over medium-high heat, and fry the croquettes until golden brown, 1-2 minutes on each side. Drain them on a paper towel, and then add them to your soup.
