BASIL, BROWN RICE AND TOMATO SOUP
Basil, Brown Rice and Tomato Soup
Provided by Minute® Rice
Time 5m
Yield 2-4
Number Of Ingredients 4
Steps:
- With just 4 ingredients and 5 minutes, prepare this savory, microwavable Basil, Brown Rice and Tomato Soup. Top it with shredded Parmesan cheese and serve with a grilled cheese sandwich for a complete meal. Step 1
- Heat rice according to package directions. Step 2
- Combine pasta sauce, cream and basil in a large, microwave-safe bowl. Step 3
- Cover loosely and microwave on HIGH for 5 minutes, or until heated through. Stir in rice. Recipe Tips If a thinner soup is desired, add 1 cup heated chicken broth. Serve this hearty rice soup with a cheese crostini for a modern spin on tomato soup with grilled cheese.
TOMATO BASIL SOUP
A creamy rendition of a traditional favorite. This has made me a SouperHero in my house. This meal is full-bodied enough to not need the addition of a sandwich; however, garlic bread is nice for dipping.
Provided by Sara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
- Heat soup over medium-high heat until hot, about 5 minutes more.
Nutrition Facts : Calories 270 calories, Carbohydrate 10.1 g, Cholesterol 84 mg, Fat 25.4 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 15.8 g, Sodium 747.3 mg, Sugar 5.8 g
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
CREAM OF TOMATO SOUP WITH RICE AND BASIL
This delicious version of an old favorite is full of tomato flavor and is sure to brin gback memories of home. If you have really good flavorful ripe tomatoes, use them in place of canned tomatoes. Otherwise, canned tomatoes offer the best flavor and consistency.
Provided by Stinkerbell
Categories < 60 Mins
Time 50m
Yield 2 quarts
Number Of Ingredients 9
Steps:
- Sweat the onions and garlic in a little olive oil until translucent, about 5 to 7 minutes.
- Add the broth, fresh basil and tomatoes, reserving some of the juice from the tomatoes.
- simmer until everything is tender, about 20 minutes.
- Puree the soup with a handheld blender, or in batches in a food processor or countertop blender.
- Return the pureed soup to a low simmer.
- Gently simmer the heavy cream before adding it to the soup, then use the reserved tomato juice to adjust the final consistency.
- Add the rice just before serving.
- Serve the soup in preheated soup cups or bowls and garnish with the chiffonade of basil.
TOMATO RICE SOUP WITH BASIL
This soup is very simple and is wonderful when you are not feeling well. It is not complicated and it is not super flavorful, I make it when someone is feeling under the weather and can't hold down a big meal. You can use your favorite rice.
Provided by Chef Luma
Categories Lunch/Snacks
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large soup pot.
- Add onions and sauté a few minutes.
- Add garlic and sauté one minute (until fragrant).
- Add tomato juice, diced tomatoes, herbs, salt and pepper.
- Bring to a simmer.
- Add rice.
- When rice is almost cooked add fresh basil and finish cooking until rice is to your liking.
- Serve with salted tops soda crackers.
BASIL TOMATO-RICE SOUP
Make and share this Basil Tomato-Rice Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a soup pot, heat oil over medium heat.
- Add in onion, celery, garlic, and basil; cook, stirring, for 5 minutes or until softened.
- In a food processor, puree tomatoes with juice; add to pot with stock and rice; season with sugar, salt, and pepper to taste.
- Bring to a boil; decrease heat, cover and simmer for 30-35 minutes or until rice is tender.
- Stir in parsley.
- **To make a creamy soup, add 1/2 cup whipping cream along with the parsley.
- **If you have fresh basil, substitute 2 tablespoons of the chopped fresh basil for the dried basil and add along with the parsley.
TOMATO BASIL SOUP
This is one of my favorite soup recipes, especially in the fall when it's just getting crisp and cool outside. However, it's also great in the summer when my basil is going nuts (like it is right now!)
Provided by spatchcock
Categories Vegetable
Time 45m
Yield 3-5 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large soup pot over medium high heat.
- Add the onion and garlic and cook, stirring often, until softened, about 10 minutes -- be careful not to burn garlic.
- Add the tomatoes and the stock.
- Bring to a boil and then reduce to a simmer.
- Cook until soup is slightly thickened, about 20 minutes.
- Season with salt and pepper.
- Stir in the basil.
- Place the pot of soup directly in sink, and using a stick blender, blend until smooth.
- Serve immediately.
ROASTED TOMATO SOUP WITH BASIL
Make and share this Roasted Tomato Soup With Basil recipe from Food.com.
Provided by pamela t.
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Halve each tomato, cut out stem, peel garlic, peel onion and cut it in quarters.
- Place tomatoes, garlic and onion in a greased 15"x10" x 1 "inch baking pan; drizzle with olive oil, sprinkle thyme on top, salt and pepper. Toss to coat.
- Bake at 400°F for 25-30 minutes or until tender; stirring once. Cool slightly.
- In a blender, process the tomato mixture and basil leaves in batches until blended. Transfer to a large saucepan and heat through. Garnish each bowl with salad croutons or extra basil leaves.
Nutrition Facts : Calories 95.1, Fat 5.1, SaturatedFat 0.7, Sodium 401.7, Carbohydrate 12.1, Fiber 3.6, Sugar 7.5, Protein 2.6
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
Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto - perfect for the depths of winter.
Provided by Good Food team
Time 25m
Number Of Ingredients 9
Steps:
- Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a low heat. Add the sundried or SunBlush tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
- Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning - add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.
Nutrition Facts : Calories 213 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
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
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