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 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
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
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
SUN-DRIED TOMATO SOUP WITH WILD MUSHROOMS AND WILD RICE
An earthy and robust soup that is heart healthy. Beef broth gives a deeper flavor, but can be made vegetarian by using vegetable broth. **updated 09/27/11 to change the salt from 1/2 teaspoon to taste.**
Provided by Debbwl
Categories Low Protein
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, heat the oil over medium-high heat. Cook the onions until golden brown, about 8 minutes, stirring occasionally.
- Stir in garlic; cook for 2 minutes.
- Stir in the mushrooms and celery; cook for 5 minutes, stirring occasionally.
- Stir in the tomatoes. Reduce the heat to medium low.
- Add the beef broth, tomato paste, red pepper flakes, salt, and cayenne. Cook for 1 hour, reducing the heat to low when the soup starts to boil, stirring occasionally.
- Meanwhile, cook the wild rice using the package directions, OMITTING the salt and margarine. Be careful not to overcook.
- Just before serving, stir the rice into the soup. Garnish with green onions.
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
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