Fresh Tomato Soup With Rice Food

TOMATO RICE SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes, chicken broth, and salt and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
• Season to taste with salt and pepper. Stir in the basil, and serve.

FRESH TOMATO AND RICE SOUP

Steps:

• In a saucepan, sauté onion, celery and carrots in oil until softened but not browned.
• Add tomatoes and a small amount of chicken broth.
• Simmer for 15 minutes.
• Add remaining chicken broth, roasted red pepper, tomato paste and rice. Season with salt and pepper. Simmer 20 to 30 minutes.
• Add fresh herbs and cook another 10 minutes.
• If desired, blend a few cups of soup and add back to the mixture for a thicker soup.

FRESH TOMATO SOUP WITH RICE

Steps:

• In a saucepan, sauté onion, celery and carrots in butter until softened but not browned. Add tomatoes and a small amount of chicken broth. Simmer for 15 minutes. In a Dutch oven or stock pot, combine sautéed vegetables, remaining chicken broth and rice. Season with salt, thyme and pepper. Simmer 20 to 30 minutes. Serve garnished with parsley. If desired, blend a few cups of soup and add back to the mixture for a thicker soup.
• Serves 8 to 10.

RICE AND TOMATO SOUP

Steps:

• I like to make an unfussy rice and tomato soup (for myself, too, sometimes, especially when I'm trying to balance out my characteristic gluttony) by diluting a good, bought tomato sauce with water, adding a handful or so of basmati rice, and cooking until the rice is tender, about 8 to 10 minutes. With children it makes more sense to leave the soup fairly solid, but you can add water from a boiled kettle toward the end of cooking time if you want a thinner soup rather than liquid tomato-rice stew. Grate Parmesan on top and eat - with bibs.

FRESH TOMATO SOUP

Steps:

• In a large saucepan heat olive oil over medium-high heat. Add onion and garlic and cook for approximately 5 minutes or until the onion is tender. Add flour and cook for 2 to 3 minutes, stirring constantly. Pour in chicken stock and bring to a light boil, stirring until thickened. Add tomatoes, thyme, and basil. Reduce the heat to a simmer and cook for 10 minutes. Stir in additional chicken stock if desired. Remove from heat and allow to cool slightly.
• Transfer soup in batches to a blender or food processor. Pulse until smooth. Pour soup into a large saucepan and season with kosher salt and white pepper to taste. Keep warm on low heat until ready to serve.
• Ladle soup into bowls. Garnish with lemon zest and drizzle with olive oil.
• Provided by Chef Jim Coleman

TOMATO-RICE SOUP

Steps:

• Cook a few cloves of chopped garlic with chopped onion, celery, parsley and carrot in abundant olive oil until the onion is translucent.
• Add .5 cup white or brown rice and cook, stirring, until fragrant, then add a bit of tomato paste; stir
• Add 4 cups vegetable stock or water and 2 cups of chopped fresh or canned tomatoes; bring to a boil and simmer until the rice is half-tender, about 10 minutes for white rice, 25 for brown.
• Add a cup of chopped collard greens and a little red wine and cook until the greens are tender, just a few minutes. Serve.

FRESH TOMATO SOUP

Steps:

• In a large pot, over medium heat, combine the tomatoes, onion, cloves and chicken broth.
• Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors.
• Remove from heat and run the mixture through a food mill into a large bowl, or pan.
• Discard any stuff left over in the food mill.
• You can also strain this to remove the large pieces (I don't have a food mill.) In the now empty pot, melt the butter over medium heat.
• Stir in the flour to make a roux, cooking until the roux is a medium brown.
• Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest.
• Season with sugar and salt, and adjust to taste.

PROVENCAL TOMATO SOUP WITH RICE

Steps:

• Cut a shallow X in bottom of each tomato with a sharp paring knife. Blanch tomatoes in batches of 2 or 3 in a 5- to 6-quart pot of boiling water 10 seconds, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking.
• Peel tomatoes, then halve crosswise. Squeeze halves gently, cut sides down, over a sieve set over a bowl to extract seeds and juices, then press on seeds and discard them. Reserve juice and tomatoes.
• Cook onions, carrot, celery, garlic, zest, thyme, red-pepper flakes, fennel seeds, and bay leaf in oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 5 minutes.
• Add tomatoes with reserved juice, tomato paste, water, chicken broth, salt, pepper, saffron, and 1 teaspoon sugar, then simmer, uncovered, stirring and breaking up tomatoes with a spoon occasionally, 20 minutes. Stir in rice and simmer, uncovered, until rice is tender, 10 to 20 minutes. Discard bay leaf and stir in parsley, basil, and sugar and salt to taste.

CREAMY TOMATO SOUP WITH RICE

Steps:

• Melt butter in a saucepan and add olive oil, onion, basil and salt and pepper.
• Stir and cook onions for 3-4 minutes.
• Add tomatoes and tomato paste.
• Gently simmer, uncovered, 10 minutes.
• Blend 5 T chicken broth with flour. Add to the tomato mixture, stir and add remaining broth.
• Bring to a simmer and continue simmering for 30 minutes, stirring often to prevent scorching.
• Meanwhile, cook rice according to package directions. Drain.
• When ready, puree soup with an immersion blender or regular blender.
• Return to heat. Add sugar and cream/milk. Simmer 5 more minutes.
• Place a serving of rice in each soup bowl (1/4 c or more, depending on how thick you like it) and pour the tomato puree over. Stir and serve.

TOMATO & RICE SOUP

Steps:

• Heat the oil in a large saucepan and add the onion, carrot and celery, then cook gently until softened. Add the sugar and vinegar, cook for 1 min, then stir through the tomato purée. Add the chopped tomatoes or passata, the vegetable stock, and any brown rice, if using, then cover and simmer for 10 mins. If you are using wild rice, add this and simmer for 10 mins more. Finally, add any white rice you're using, and simmer for a final 10 mins until the rice is tender.
• Just before serving, sprinkle over some chopped parsley and season to taste. Divide into bowls and add a swirl of pesto to each, if you like.

FRESH TOMATO SOUP

Steps:

• In a large stockpot, heat the oil over medium-low heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent and very tender, about 15 minutes. Stir in marjoram, tomatoes, and sugar; season with salt and pepper.
• Raise heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer until liquid is reduced by one-quarter and has thickened slightly, 15 to 20 minutes. Remove from heat. Using a slotted spoon, remove marjoram sprigs. Let soup cool 10 minutes.
• Pass soup through a food mill set over a bowl to puree; discard solids. Season with salt and pepper. Serve garnished with marjoram sprigs if desired.

CREAM OF FRESH TOMATO SOUP

Steps:

• Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
• In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.

GARDEN FRESH TOMATO SOUP

Steps:

• In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
• In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.