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Tomato Carrot Soup with Basmati Rice

Updated on August 2, 2017
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Lena Kovadlo is a writer for various content sharing websites. She's an author of 10 books and helps other authors publish their books.

Tomato soup is a favorite of mine. Whenever I get the chance I go out to a restaurant and order a bowl of this delicious soup. But going out is not always an option, and the soup is not always served at the restaurant, so I decided to make it myself at home.

There are many different varieties of tomato soup. The one I came up with is tomato carrot soup with Basmati rice. Since I had never made tomato soup before I didn't know what the end result was going to be. The soup came out hearty and delicious, which I am very proud of.

I gave my mom a bowl of my tomato carrot soup to try. She liked it so much that she asked for second helpings. And after I was done eating my bowl I wanted more as well. I will definitely be making this soup again real soon.

My tomato carrot soup with Basmati rice could very well be on a menu at one of the top restaurants. It is that good. But don't take my word for it. Try it for yourself and see just how good it really is.

Below you will find the recipe for my tomato carrot soup with Basmati rice with a list of ingredients, step-by-step instructions and recipe photos.

5 stars from 1 rating of Tomato Carrot Soup with Basmati Rice
Tomato Carrot Soup with Basmati Rice.
Tomato Carrot Soup with Basmati Rice.


  • Vegetable Stock, (1 Carrot, 2 Celery Stalks, 1 Medium Onion, 7 Napa Leaves, 6 Cups Water, Sea Salt)
  • 1 Onion, Large
  • 2 Carrots, Large
  • 2/3 Cup Heavy Whipping Cream
  • 1/2 Basmati Rice
  • 2 Thin Square Slices Butter
  • Sea Salt
  • Dried Basil
  • 28 Oz. Can Red Pack Plum Tomatoes, Italian Style
  • Cooking Oil

Making the Vegetable Stock

The tomato carrot soup with Basmati rice requires vegetable stock so before you make the soup you need to make the vegetable stock. To do that you need 1 large carrot (washed, peeled and cut in half), 2 celery stalks (washed and cut in half), 7 Napa leaves (washed and cut in half), one medium onion (peeled and cut in four), sea salt and 6 cups of water.

Place everything into a pot and let it come to a boil. When it does lower the heat, cover, and simmer for about an hour.

You need to use only two cups of the vegetable stock for this recipe. If you want you can use less than 6 cups of water when making the stock. I prefer to use more so that I have left over stock to use in other recipe dishes.

You can always use the already-made vegetable stock from the store but I prefer to make my own. It is fresh and uses only real ingredients.

Vegetable Stock
Vegetable Stock


  1. Open a 28 ounce can of Red Pack plum tomatoes Italian Style. Drain the juice into a bowl. Then take out the plum tomatoes and cut them into little pieces and set aside in another bowl.
  2. Take two carrots, wash, peel and run through the juicer. Be sure to save the pulp as you need it for the recipe. Once you've got the juice add it to the bowl with the juice from the tomatoes and set aside. It should make for about two cups.
  3. Peel a large onion and cut into small pieces. Fry in a skillet over medium heat until it is golden brown. When done remove onto a plate. Be sure to turn the onions periodically when cooking to prevent them from sticking to the skillet and from getting burned. Add more oil if necessary.
  4. Take 1/2 cup of Basmati rice and soak in water for about ten minutes. Then drain it and cook it in a pot of water with some sea salt until it is soft (about 20 minutes or so). For 1/2 cup of rice you need about 1 cup of water.
  5. Take a large pot and place the onions, the cut tomatoes, the carrot and tomato juices and the carrot pulp. Add two cups of vegetable stock and some dried basil and stir. Place over medium heat and let the mixture come to a boil. Then reduce heat and cook for about 7 minutes. Add the rice, 2/3 cup heavy whipping cream and two thin square slices of salted butter. Mix and cook for about 7 more minutes. Then cover with a lid, turn off the heat and let sit.
  6. As an option try adding some grated Parmesan cheese to the soup. You can add it right to the pot or to your soup bowl when you are ready to eat. You can try other grated cheese varieties as well or use a combination of grated cheeses. This makes for an even tastier soup.

Useful tip

The rice will make the soup thicker so if you want a less thicker soup use less rice. You can also leave out the rice from the pot altogether and only add it to your bowl of soup when it's time to eat. This way the rice will not absorb a lot of the liquid in the pot and won't make for a thicker soup.You also can add some more vegetable stock if you prefer.

Recipe Photos

Red Pack Plum Tomatoes (Italian Style) Cut Into Small Pieces
Red Pack Plum Tomatoes (Italian Style) Cut Into Small Pieces
Fried Onion
Fried Onion
Basmati Rice (cooked)
Basmati Rice (cooked)
Tomato Carrot Soup with Basmati Rice
Tomato Carrot Soup with Basmati Rice

When serving the tomato carrot soup with Basmati rice feel free to sprinkle with dried basil or fresh cilantro and add cayenne pepper if you prefer. Enjoy the soup by itself or with some fresh bread. Have a large bowl for lunch or a small bowl for dinner before having your main course. You can even eat this soup for breakfast if you like.


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    • lovebuglena profile image

      Lena Kovadlo 4 years ago from Staten Island, NY

      Tomato soup is my favorite soup. Mushroom soup is #2. I am actually going to make tomato carrot soup next week. I might modify the recipe a little bit.

    • profile image

      Rayne123 4 years ago

      Oh my gosh, sounds so good. I must try this.

      Wow many talents, you cook too.