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
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
CLAM WITH TOMATO AND RICE SOUP
Fresh tomato soup is a hardy soup for the special soup of the day.
Provided by Loretta Dutil
Categories Vegetable Soup
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- In a small saucepan, bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In a large saucepan or stockpot, saute the onion and garlic in butter until tender. Add clams, corn, lemon juice and tomato sauce. Season with fresh basil and salt and pepper to taste. Stir in remaining cup of water and let the soup simmer for 20 minutes. Remove from heat and stir in the heavy cream and cooked rice until well blended. Serve immediately.
Nutrition Facts : Calories 363.5 calories, Carbohydrate 27.7 g, Cholesterol 95.3 mg, Fat 23.5 g, Fiber 2.8 g, Protein 12.6 g, SaturatedFat 14.2 g, Sodium 889.5 mg, Sugar 6.8 g
CLAM WITH TOMATO AND RICE SOUP
Fresh tomato soup is a hardy soup for the special soup of the day.
Provided by Loretta Dutil
Categories Vegetable Soup
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- In a small saucepan, bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In a large saucepan or stockpot, saute the onion and garlic in butter until tender. Add clams, corn, lemon juice and tomato sauce. Season with fresh basil and salt and pepper to taste. Stir in remaining cup of water and let the soup simmer for 20 minutes. Remove from heat and stir in the heavy cream and cooked rice until well blended. Serve immediately.
Nutrition Facts : Calories 363.5 calories, Carbohydrate 27.7 g, Cholesterol 95.3 mg, Fat 23.5 g, Fiber 2.8 g, Protein 12.6 g, SaturatedFat 14.2 g, Sodium 889.5 mg, Sugar 6.8 g
PORTUGUESE CLAM RICE
My mom taught me how to make this when I was a teenager and I've been making it ever since. This is great to accompany a fish dish.
Provided by Mina in Toronto
Categories Short Grain Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, cook onion and garlic in oil until tender.
- Add pimento paste and parsley. Cook for a couple of minutes.
- Drain clams but reserving liquid.
- Add the clams to the saucepan. Measure clam juice and add enough water to measure 1 1/4 cups of liquid.
- Add rice and tomatoes and bring to boil. Cover and reduce heat to low for 20 minutes.
- Add salt if necessary.
TOMATO & CLAM SOUP
Make and share this Tomato & Clam Soup recipe from Food.com.
Provided by James Craig
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large soup pot over medium heat.
- Lower the heat and add onion and garlic.
- Cover and cook on low, stirring often for 10-15 minutes; or until onion is translucent.
- Stir in basil, oregano, broth, spinach and tomatoes.
- Cook through on low 5-10 minutes, or simmered up to 1 hour.
- Add the clams and cooked pasta, heat for 3 minutes and serve.
Nutrition Facts : Calories 316.2, Fat 13.3, SaturatedFat 2.1, Cholesterol 23.8, Sodium 680.8, Carbohydrate 32.9, Fiber 8.1, Sugar 7.7, Protein 19.3
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