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.
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!!
I doubled the broth. This soup was quick, easy and tasty.
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.
My family loved this recipe. Even my 3 year old twins. The only change I made was I added a can of corn with the juice to it. The sweetness of the corn balanced out the acidity of the tomatoes.
* 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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