Recipe by MARBALET
"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."
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carrot, finely chopped
uncooked long-grain rice
1 (29 ounce) can
salt and pepper to taste
chopped fresh basil
I've made this soup following the recipe, and also with my own changes. Both were delicious. To change, I used cooked orzo pasta instead of rice and replaced the seafood with chicken. Note though, the orzo soaked up a LOT of the liquid and got so big and fat that the soup turned into a stew. Still very yummy though! Oh, and I also added a splash of white wine to the veggies when sauteing them, as I always seem to have some leftover wine in the fridge. It gives the finished product a nice depth.
I'm not a fan of this recipe. I didn't care for the taste. The soup was more like a stew. It was not what I expected.
One of the best tasting soups ever! For a vegetarian meal I left out the scallops and used a homemade veggie broth. I also changed to brown rice (because that's what I had). I had to add 1 more cup of broth and it still turns out very thick but my hubby and I prefer it that way. For a bit more flavour I doubled the basil, so tasty!!!
This was really good. I added some garlic to the vegs. Instead of 2 cups chicken broth I used 3/4 white wine and the rest chicken broth. I added about a Tbsp of lemon juice before adding the scallops. I didn't find this thick at all.
I doubled the broth. This soup was quick, easy and tasty.
This was SOOOO good and really healthy. I by used quinoa instead of rice and added some garlic with the veggies in the beginning. I also threw in some spinach and lemon juice at the end. I used frozen scallops because that is all I had and it turned out great. Really solid lunch recipe!!
My wife insists on 5 stars but she is not yet ready for the scallops! I added a bay leaf, two strips of finely chopped green pepper. I used a 10 ounce can of condensed fat-free chicken consomme (don't forget to add one can of water) plus one more can of hot water with one heaping teaspoon of chicken broth powder (don't add any more salt). It made the soup more liquid and less stew-like. This is now my wife's favorite Tomato Rice soup (after her mother's of course!!!). It tastes even better the next day after being refrigerated.
I made this into a creamy soup. I blended the tomatoes, used 1 can of chicken broth, and 2 c skim milk. I also cooked the veggies longer until they got soft tender. I omitted the scallops and the soup is delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Rice Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 279
** Calories from Fat: 69
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