Andalusian Cream Soup

A creamy textured soup with a flavor that offers a balance of tomatoes, celery, and onions. It is rice based but is finished with some light cream.
Inspired by the popular menu fixture, Crème Andalouse, at La Bonne Soupe in midtown Manhattan.
Total Time1 hr 15 mins
Course: Soups, Vegetarian
Servings: 11 cups
Author: Catherine Christiano


  • 2 cups yellow onions sliced 1/4" thick, approximately 2 medium-size
  • 1 teaspoon cider vinegar
  • 2 cloves garlic minced
  • 3 tablespoons unsalted butter or margarine
  • 2 1/2 cups diced celery with leaves
  • 4 cups peeled and diced tomatoes approximately 2 pounds
  • 1 quart low-sodium chicken broth preheated
  • 6 ounces tomato paste
  • 1/2 cup uncooked long-grain rice
  • 1 cup light cream
  • 1/4 teaspoon ground black pepper
  • salt to taste approximately 1 teaspoon


  • fresh parsley leaves chopped


  • Place sliced onions in medium bowl and add cold water to cover and cider vinegar. Let soak at least 15 minutes while preparing remaining ingredients. Drain, use towel to squeeze out excess moisture. Roughly chop; a food processor saves time.
  • Place a 6-quart stock pot over medium heat. Add butter or margarine and melt.  Add onions and garlic; saute until onion is transparent, approximately 4 minutes. Add celery; saute until celery begins to soften, approximately 4 minutes.
  • Add tomatoes, broth, and tomato paste; stir to blend well. Cover and bring to a boil over high heat. Add rice, cover, and reduce heat to simmer. Cook until rice is tender, approximately 20 to 25 minutes.
  • Remove from heat, cool slightly. Use an immersion blender  or blender to puree until very smooth.
  • Add salt and pepper to taste. If too thick, adjust consistency using additional broth. If planning freeze a portion, set it aside before adding cream. Use a whisk to slowly add correct portion of cream to remaining soup. Reheat, if necessary. Garnish with chopped fresh parsley and serve hot.


Using a food processor to chop onions and celery will save time.
For vegetarian version, substitute vegetable broth for the chicken broth.
If doubling, use an 8 quart stock pot and allow additional time. 
Use field tomatoes or canned for the best flavor. If using fresh tomatoes, add additional time.