TOMATO RICE SOUP
This is an elegant version of the old-fashioned tomato and rice soup, studded with fresh seafood. If you want a simpler dish, omit the seafood. If you are lucky enough to have a garden full of fresh tomatoes, you can substitute them for the canned variety. Use about 1 and 1/2 pounds ripe tomatoes, cored and chopped.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 31.3 g, Cholesterol 28.1 mg, Fat 7.7 g, Fiber 3 g, Protein 18.2 g, SaturatedFat 1.1 g, Sodium 642.4 mg, Sugar 7.1 g
TOMATO RICE SOUP
From Qu'est-ce qu'on mange Volume 3. This is really good. This soup is low-calorie. You can also used fresh tomatoes in this soup.
Provided by Boomette
Categories Long Grain Rice
Time 38m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter in a saucepan.
- Cook celery and onion 5 to 8 minutes, at low heat, without letting them take colors.
- Add tomatoes, water and rice. Season with savory.
- Add salt and pepper. Let simmer 20 to 25 minutes.
- Add milk and keep cooking 2 to 3 minutes, just to reheat.
Nutrition Facts : Calories 84.2, Fat 2.9, SaturatedFat 1.7, Cholesterol 7.9, Sodium 49.1, Carbohydrate 12.8, Fiber 1.8, Sugar 3.4, Protein 2.3
TOMATO BASIL SOUP RECIPE BY TASTY
Here's what you need: oil, onion, celery, garlic, salt, pepper, tomato paste, fresh basil, crushed tomato, vegetable broth, baking soda, fresh thyme
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine oil, onion, celery, and garlic over medium heat in a large pot. Sauté for 3 minutes until onions are translucent.
- Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, baking soda, and thyme. Bring to a boil.
- Lower heat and cover, simmering for 15 minutes.
- Uncover and remove thyme.
- Use an immersion or countertop blender to blend the soup until smooth.
- Allow to cool 2 minutes and serve topped with basil.
- Enjoy!
Nutrition Facts : Calories 659 calories, Carbohydrate 48 grams, Fat 48 grams, Fiber 2 grams, Protein 2 grams, Sugar 17 grams
TASTY TOMATO RICE SOUP
Delicious and filling, but very healthy! This dish is low in fat and calories and is vegan. It's very easy to make in a crockpot, as well.
Provided by merron-iru kami
Categories Vegan
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Fill a large stock pot with vegetable stock, water, tomatoes and their juice.
- Chop garlic, add it to the pot and bring contents to a boil.
- Once boiling, add the desired amount of pepper and the rice and resume boiling until rice is tender.
- After the rice is done, clean and roughly chop greens and add them.
- Once greens have wilted, remove pot from heat and add bragg's.
- This soup is wonderful with a simpe salad and biscuits and tastes even better on the second day.
Nutrition Facts : Calories 179, Fat 1.3, SaturatedFat 0.2, Sodium 499.8, Carbohydrate 39.5, Fiber 4.3, Sugar 8.7, Protein 4.5
RICE AND TOMATO SOUP
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 12m
Yield about 4 to 6 servings
Number Of Ingredients 4
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.
TOMATO-RICE SOUP
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.
Provided by Mark Bittman
Categories dinner, lunch, one pot, soups and stews, appetizer, main course, side dish
Time 30m
Number Of Ingredients 12
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.
CHEESY TOMATO RICE SOUP
Ever wonder what to do with your leftover rice from Chinese food? This is a fairly ad hoc recipe, open to throwing in whatever you tend to like. Measures are fairly fluid.
Provided by Austenparker
Categories Rice
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine water & condensed soup, frozen peas & hotdog pieces. (You can cook the hotdogs in the microwave to save time). Heat over medium-low heat until peas are tender (about 10 minutes). Remove from heat. Stir in mozarella cheese until melted. Pepper to taste.
- Add a dollop of salsa & sour cream for a spicier flavor.
- Please note that, if there are left-overs, the rice will absorb most of the soup, so you will have to add more water.
- Bon appetit!
Nutrition Facts : Calories 373.6, Fat 18.7, SaturatedFat 8.3, Cholesterol 37.5, Sodium 1563.2, Carbohydrate 39.6, Fiber 3, Sugar 15.5, Protein 13.1
TOMATO & RICE SOUP
This low-fat soup is great for using up rice and pesto - it makes a substantial and hearty main course
Provided by Ren Behan
Categories Main course, Soup
Time 45m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 213 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 1.6 milligram of sodium
COUNTRY TOMATO-RICE SOUP
When my husband comes home after being on the road, I like to have a hot pot of this traditional soup waiting for him. It's a wonderful "welcome home" meal on a cold winter day.
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven or soup kettle, brown beef in oil. Add water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add tomatoes, bouillon and seasonings; cover and simmer for 1 hour. Add carrots, celery, onion and rice. Simmer for 30-40 minutes or until beef and rice are tender.
Nutrition Facts :
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