Tomato Rice Soup

Name: Tomato Rice Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 822 grams diced tomatoes; 1 large carrot, finely chopped; 2 stalks celery, chopped; 473 milliliters chicken broth; 59 milliliters chopped fresh basil; 2 Tbsps olive oil; 118 milliliters chopped onion; 118 milliliters uncooked long-grain rice; 4 servings salt and pepper to taste; 340 grams scallops

Tomato Rice Soup is a gluten free and dairy free main course. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains around 16g of protein, 8g of fat, and a total of 294 calories. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up olive oil, chicken broth, scallops, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat oil in a large saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes.

Ingredients you will need

Vegetable

Carrot

Celery

Onion

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.

Ingredients you will need

Salt And Pepper

Chicken Broth

Tomato

Rice

Cooking Oil

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.

Ingredients you will need

Scallops