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 & 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
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, ZUCCHINI AND RICE SOUP
Make and share this Tomato, Zucchini and Rice Soup recipe from Food.com.
Provided by dawetl
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in saucepan.
- Add garlic and onions and cook and stir for 2 minutes.
- Stir in tomatoes, broth, water, basil and pepper.
- Bring to a boil; stir in rice.
- Cover and simmer over low heat, about 20 minutes or until rice is cooked, stirring occasionally.
- Stir in zucchini, heat through 1 minute.
Nutrition Facts : Calories 163.4, Fat 4.5, SaturatedFat 0.5, Sodium 718.6, Carbohydrate 27.9, Fiber 3.4, Sugar 11.7, Protein 5.3
HEARTY TOMATO RICE SOUP
This is an excellent, hearty soup to go with a casserole or pot pie. Simple ingredients so picky eaters like it, and complex flavor for the more refined.
Provided by Sarah Gartland
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- In a pot over medium heat, mix the beef broth, water, tomato paste, garlic, and bay leaves. Stir in the beef bouillon until dissolved. Season with pepper. Bring to a boil, and mix in the rice. Reduce heat to low, cover, and cook 25 minutes, until rice is tender. Remove bay leaves, and serve warm with a sprinkling of Cheddar cheese.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 17 g, Cholesterol 24.4 mg, Fat 8.2 g, Fiber 0.8 g, Protein 8.8 g, SaturatedFat 5.1 g, Sodium 891.3 mg, Sugar 2.3 g
TOMATO CHICKEN RICE SOUP
"This hearty soup is loaded with vegetables, chicken, rice and herbs. When friends come for lunch, I warm up some garlic toast and make a meal of it," notes Gwen Shawley of El Mirage, Arizona. "It's a great way to cut back on calories and fat."
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 7 servings.
Number Of Ingredients 16
Steps:
- In a small nonstick skillet, brown flour over medium-high heat; set aside. In a Dutch oven, saute the onion, green pepper, celery and green onions in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Discard bay leaf.
Nutrition Facts : Calories 197 calories, Fat 3g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 682mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
TOMATO AND WILD RICE SOUP
I threw this together to use up some leftover cooked wild rice. Be sure to use a good quality paprika -- the one I used was Hungarian sweet paprika, but I already have plans to try with hot or smoked paprika when I make this again. If you try it, let me know how it turns out!
Provided by Spice Princess
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil over medium heat in a 3-quart soup pot. When hot, add the onion and garlic and cook until softened and translucent, about 3 minutes. Stir frequently If they start to brown, turn the heat down and stir.
- Add the tomatoes, stock, paprika, and thyme to the pot and mix well. Break up the tomatoes a little bit with a spoon. Bring the mixture to a boil, then turn the heat down to medium-low, cover, and simmer for about 30 minutes, stirring occasionally.
- If you want a smooth tomato broth with wild rice, let the soup cool and puree in a blender or with an immersion blender. I like it a little chunky, so I just mash up the tomatoes really well with a spoon.
- Add the wild rice and season to taste with salt and pepper. Let the soup simmer for another 5 minutes or so, and serve. Enjoy!
Nutrition Facts : Calories 192.6, Fat 7.7, SaturatedFat 1.1, Sodium 14.3, Carbohydrate 28.4, Fiber 4.8, Sugar 6.3, Protein 5.5
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.
QUICK TOMATO-RICE SOUP
Make and share this Quick Tomato-Rice Soup recipe from Food.com.
Provided by loof751
Categories < 15 Mins
Time 12m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine soup (undiluted), broth, rice and celery. Add hot pepper sauce to your personal taste.
- Bring to a boil. Reduce heat, cover and simmer 8-10 minutes.
Nutrition Facts : Calories 144.4, Fat 1.7, SaturatedFat 0.4, Sodium 864.9, Carbohydrate 25.9, Fiber 1.4, Sugar 6.9, Protein 6.4
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 :
FRESH TOMATO AND RICE SOUP
Make and share this Fresh Tomato and Rice Soup recipe from Food.com.
Provided by Sageca
Categories Lunch/Snacks
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 124, Fat 3.6, SaturatedFat 0.7, Sodium 934.1, Carbohydrate 16.3, Fiber 3.2, Sugar 7.1, Protein 7.5
TOMATO AND RICE SOUP
For this fresh-tasting soup, I blend the tomatoes to a cream in the food processor without peeling them and cook them only a little. The egg and lemon finish gives it a creamy texture. The rice should be cooked separately and added just before serving as it goes mushy if it stays too long in the soup. Spearmint is commonly used but you can use other types of mint.
Yield serves 4 to 6
Number Of Ingredients 8
Steps:
- First, cook the rice. If using basmati rice, wash it in a bowl of cold water, then drain and rinse under cold running water. Pour it into plenty of boiling salted water and cook for about 20 minutes, until just tender. (Some brands that claim not to be parboiled or precooked now take as little as 8 to 10 minutes, so read the information on the package.) Drain and keep it to one side until you are ready to serve.
- In a large pan bring to the boil 1 1/4 cups water with the crumbled chicken bouillon cubes.
- Without peeling them, cut the tomatoes into quarters and remove the hard white bits near the stem end. Blend to a light cream in the food processor and add to the pan. Season with salt, pepper, and sugar and add the chopped mint. Mix well and simmer for 5 minutes.
- Just before serving, stir in the rice, adding a little water if the soup is too thick, and bring to the boil. In a little bowl, beat the egg with the lemon juice. Add a ladle of the soup to the egg, beat well, pour it into the soup, stirring vigorously for a few seconds, only until it becomes creamy, then quickly take it off the heat. Do not let it boil again, or the egg will set.
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