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
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
RICE AND TOMATO SOUP
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 12m
Yield about 4 to 6 servings
Number Of Ingredients 4
Steps:
- I like to make an unfussy rice and tomato soup (for myself, too, sometimes, especially when I'm trying to balance out my characteristic gluttony) by diluting a good, bought tomato sauce with water, adding a handful or so of basmati rice, and cooking until the rice is tender, about 8 to 10 minutes. With children it makes more sense to leave the soup fairly solid, but you can add water from a boiled kettle toward the end of cooking time if you want a thinner soup rather than liquid tomato-rice stew. Grate Parmesan on top and eat - with bibs.
TOMATO RICE SOUP
From Qu'est-ce qu'on mange Volume 3. This is really good. This soup is low-calorie. You can also used fresh tomatoes in this soup.
Provided by Boomette
Categories Long Grain Rice
Time 38m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter in a saucepan.
- Cook celery and onion 5 to 8 minutes, at low heat, without letting them take colors.
- Add tomatoes, water and rice. Season with savory.
- Add salt and pepper. Let simmer 20 to 25 minutes.
- Add milk and keep cooking 2 to 3 minutes, just to reheat.
Nutrition Facts : Calories 84.2, Fat 2.9, SaturatedFat 1.7, Cholesterol 7.9, Sodium 49.1, Carbohydrate 12.8, Fiber 1.8, Sugar 3.4, Protein 2.3
QUICK TOMATO-RICE SOUP
Make and share this Quick Tomato-Rice Soup recipe from Food.com.
Provided by loof751
Categories < 15 Mins
Time 12m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine soup (undiluted), broth, rice and celery. Add hot pepper sauce to your personal taste.
- Bring to a boil. Reduce heat, cover and simmer 8-10 minutes.
Nutrition Facts : Calories 144.4, Fat 1.7, SaturatedFat 0.4, Sodium 864.9, Carbohydrate 25.9, Fiber 1.4, Sugar 6.9, Protein 6.4
FRESH TOMATO AND RICE SOUP
Make and share this Fresh Tomato and Rice Soup recipe from Food.com.
Provided by Sageca
Categories Lunch/Snacks
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, sauté onion, celery and carrots in oil until softened but not browned.
- Add tomatoes and a small amount of chicken broth.
- Simmer for 15 minutes.
- Add remaining chicken broth, roasted red pepper, tomato paste and rice. Season with salt and pepper. Simmer 20 to 30 minutes.
- Add fresh herbs and cook another 10 minutes.
- If desired, blend a few cups of soup and add back to the mixture for a thicker soup.
Nutrition Facts : Calories 124, Fat 3.6, SaturatedFat 0.7, Sodium 934.1, Carbohydrate 16.3, Fiber 3.2, Sugar 7.1, Protein 7.5
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