Tomato And Red Rice Soup Low Fat Food

LOW-FAT CREAM OF TOMATO SOUP

Steps:

• Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.

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.

TOMATO AND RED RICE SOUP (LOW FAT)

Steps:

• Heat the oil in a pot, and add the onion, carrot, and celery and cook until soft and beginning to brown, about 10 minutes, stirring occasionally.
• Stir in the garlic and let cook for another minute.
• Add tomatoes, bay leaf, cinnamon stick (if using), thyme, dried oregano, sugar and cayenne pepper, letting it cook and stirring occassionally for 5 minutes. (The tomatoes will begin to disintegrate.).
• Add broth and rice, and then bring to a boil. If any foam rises to the surface, skim it off.
• Once it has started boiling, lower the heat and cover, letting it simmer for 30 minutes, or until the rice is tender, adding more broth if necessary.
• Stir in fresh oregano and season with salt and pepper, for taste. Remove bay leaf and cinnamon stick (if used) and serve with parmesan cheese sprinkled on top.

KITTENCAL'S THICK AND RICH CREAMY TOMATO SOUP (LOW-FAT OPTION)

Steps:

• In a bowl combine 2 cups tomato juice with crushed tomatoes and milk.
• In a saucepan melt the butter over medium-high heat.
• Add in onion and dried oregano; saute until softened (about 3 minutes).
• Add in garlic and red pepper flakes; cook stirring for 2 minutes.
• Add in flour and stir for 1 minute.
• Slowly add in the tomato/milk mixture whisking constantly to remove any lumps; bring to a boil stirring frequently until bubbly and thickened, then season with sugar, salt and pepper (the mixture will be quite thick).
• Reduce heat to low, add in remaining 1 cup of tomato juice (or more) and simmer uncovered for 45 minutes to 1 hour (can simmer longer if desired, if the soup is still too thick for your liking add in more tomato juice and keep seasoning with salt and pepper if needed during cooking).
• Ladle into bowl then sprinkle with Parmesan cheese and croutons if desired.
• Delicious!

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.

LOW-FAT "CREAM" OF TOMATO SOUP

Steps:

• In a Dutch oven, over medium heat, saute onions in butter until translucent.
• Remove from the heat.
• Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice and evaporated milk.
• Return to the heat and add salt and pepper to taste.
• Cook until just boiling add cream cheese and whisk until smooth.
• Serve immediately.
• Or cool completely and freeze in rigid containers.
• To reheat: Thaw in fridge and warm in microwave or on stoptop.

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.