Rice and Carrot Soup Recipe
Rice and Carrot Soup Recipe photo by Taste of Home
Next Recipe

Rice and Carrot Soup Recipe

Read Reviews
5 5 5
Publisher Photo
I first sampled this colorful carrot soup at a local Victorian tea room and wouldn't leave until I had the recipe in hand. The chef was kind enough to share it with me so I could enjoy it anytime at home.
TOTAL TIME: Prep: 10 min. Cook: 50 min.
MAKES:4-5 servings
TOTAL TIME: Prep: 10 min. Cook: 50 min.
MAKES: 4-5 servings


  • 3/4 cup chopped onion
  • 3 tablespoons butter, divided
  • 3 cups chopped carrots
  • 3 cups chicken broth
  • 2 tablespoons uncooked long grain rice
  • 1/2 cup heavy whipping cream
  • 1 to 2 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Nutritional Facts

1 cup: 214 calories, 16g fat (10g saturated fat), 51mg cholesterol, 903mg sodium, 16g carbohydrate (8g sugars, 3g fiber), 3g protein .


  1. In a large saucepan, saute the onion in 2 tablespoons butter. Add the carrots, broth and rice. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until carrots and rice are tender. Cool slightly.
  2. Transfer to a blender; cover and process until smooth. Return to pan. Add the cream, tomato paste, salt, pepper and remaining butter; heat through. Yield: 4-5 servings.
Originally published as Creamy Carrot Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p125

Reviews for Rice and Carrot Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Jane Steinmetz 219996
Reviewed Feb. 8, 2015

"This recipe is outstanding. I have already made it at least five times. It is definitely a favorite of mine."

IslandWife 217885
Reviewed Jan. 14, 2015

"Very tasty and easy. Thanks for sharing!"

bereitbach 150562
Reviewed Dec. 22, 2012

"We loved it! I put in a salt substitute (similar to Mrs. Dash) in place of the salt and pepper. I will definitely make this again the same way."

Lphant 148593
Reviewed Oct. 16, 2011

"I made this for lunches and it was awesome. I am looking forward to trying a lower fat version... possibly with fat free half and half instead of the heavy cream."

difillippo1967 73205
Reviewed Sep. 22, 2011

"I made this for the frist time back in Oct. My daughter loved it. I lost the book that it was in and have been looking for it. She has been asking for me to make it again so now I have it again and will be making it all the time."

Loading Image