Tomato Soup with Rice and Scallops Recipe -
Tomato Soup with Rice and Scallops Recipe
  • READY IN 50 mins

Tomato Soup with Rice and Scallops

Recipe by  

"A light and simple seafood soup with rice, tomatoes and herbs."

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Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Heat oil in a Dutch oven or small soup kettle over medium-high heat. Add the onion, celery, and carrot; saute until soft, about 5 minutes. Add rice and basil and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes. Add chicken broth and season with salt and pepper. Simmer until rice is almost tender, about 15 minutes.
  2. Meanwhile, rinse the scallops. Stir scallops and lemon juice into the soup and simmer until scallops are opaque, about 8 to 10 minutes longer.
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Reviews More Reviews

Jan 19, 2006

I don't like onions much, so I used leeks instead and it was very good.

Mar 20, 2006

This was a very good recipe in all respects. Don't rush it, let it simmer so the rice is done. Next time I'll add shrimp. There are so many ways to vary this recipe but this is a definate keeper. Wife loves it.


6 Ratings

Jan 20, 2006

I really enjoyed this recipe. I made a few modifications. I used garlic diced tomatoes instead of plain, increased the basil, upped the celery, and used both yellow and green onions. Also, for more fiber, I used a blend of wild brown rices. I'd love to try this and add beans or try shrimp as another reviewer suggested. Hubby LOVED it. I agree with the previous reveiewer though, try cooking the rice ahead of time.

May 22, 2006

I used instant rice because I needed to make something very quickly. The whole meal took about 15 minutes and even with the inferior texture of instant rice compared to regular rice, the soup was great. I added a little hot sauce to give it a kick and the result didn't taste like something I threw together at the last minute!

Jan 27, 2006

The recipe is great! Fast and easy : Results are gourmet! Highly recommend for a wintery evening - will warm you up! Very yummy! My husband isnt a soup guy - and he loved it! Took the leftovers to work the next day!

Jan 19, 2006

Yeah, I liked it. Used 3 stalks celery, half a small bag of baby carrots, and maybe 1/4 C of fresh basil. I also used shrimp I had shelled and sliced in half lengthwise. I think next time I would either make it without the rice, or cook it ahead of time. There wasn't enough rice to be significant, and it ended up only half cooked. Overall, it was a great winter recipe.


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  • Calories
  • 310 kcal
  • 15%
  • Carbohydrates
  • 36.3 g
  • 12%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 23.2 g
  • 46%
  • Sodium
  • 592 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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