Best 8 Rice And Tomato Soup Recipes

RICE AND TOMATO SOUP

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.

CREAM OF TOMATO SOUP WITH RICE AND BASIL

Steps:

• Sweat the onions and garlic in a little olive oil until translucent, about 5 to 7 minutes.
• Add the broth, fresh basil and tomatoes, reserving some of the juice from the tomatoes.
• simmer until everything is tender, about 20 minutes.
• Puree the soup with a handheld blender, or in batches in a food processor or countertop blender.
• Return the pureed soup to a low simmer.
• Gently simmer the heavy cream before adding it to the soup, then use the reserved tomato juice to adjust the final consistency.
• Add the rice just before serving.
• Serve the soup in preheated soup cups or bowls and garnish with the chiffonade of basil.

TOMATO, RICE AND ITALIAN SAUSAGE SOUP

Steps:

• Saute bacon and onion together until lightly browned. Drain off fat.
• In soup pot, add peeled and diced fresh tomatoes or break up canned tomatoes. Add sugar, then bacon/onion mixture. Simmer for 10 minutes.
• Meanwhile, in separate pan cook sausage covered in water for 15 minutes. Drain, then cut into slices.
• Place sausage in soup pot with bacon/tomato mixture. Add beef stock or broth and oregano, then bring to a rolling boil.
• Stir in rice. Cook over medium heat uncovered until approximately 10 minutes until rice is tender, adding additional broth if needed.
• Remove from heat then stir in parmesan cheese and butter. Salt and pepper to taste.
• Put in serving bowls and sprinkle on minced fresh parsley. Additional parmesan cheese may also be sprinkled on.

CLAM WITH TOMATO AND RICE SOUP

Steps:

• In a small saucepan, bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In a large saucepan or stockpot, saute the onion and garlic in butter until tender. Add clams, corn, lemon juice and tomato sauce. Season with fresh basil and salt and pepper to taste. Stir in remaining cup of water and let the soup simmer for 20 minutes. Remove from heat and stir in the heavy cream and cooked rice until well blended. Serve immediately.

ROASTED TOMATO SOUP WITH CURRIED SHRIMP AND RICE

Steps:

• Heat a grill until hot. Rub the shrimp with curry powder on both sides. Place the shrimp on metal skewers or wooden ones that have been soaked in water. Grill the shrimp until they turn opaque. Season with 1/4 teaspoon of the salt and pepper to taste. Set aside.
• Preheat the oven to 450 degrees. Rub the tomatoes with the olive oil and place in a roasting pan. Roast for 30 minutes, turning the tomatoes once. Pass the tomatoes through a food mill. Place in a saucepan over medium heat and stir in the rice, the grilled shrimp, the cumin, coriander, cinnamon, cayenne and the remaining salt. When the soup is heated through, ladle among 4 bowls. Sprinkle with cilantro and lemon rind. Serve immediately.

SUN-DRIED TOMATO SOUP WITH WILD MUSHROOMS AND WILD RICE

Steps:

• In a large pot, heat the oil over medium-high heat. Cook the onions until golden brown, about 8 minutes, stirring occasionally.
• Stir in garlic; cook for 2 minutes.
• Stir in the mushrooms and celery; cook for 5 minutes, stirring occasionally.
• Stir in the tomatoes. Reduce the heat to medium low.
• Add the beef broth, tomato paste, red pepper flakes, salt, and cayenne. Cook for 1 hour, reducing the heat to low when the soup starts to boil, stirring occasionally.
• Meanwhile, cook the wild rice using the package directions, OMITTING the salt and margarine. Be careful not to overcook.
• Just before serving, stir the rice into the soup. Garnish with green onions.

TOMATO, RICE, AND SAUSAGE SOUP

Steps:

• Saute mushrooms and put in soup pot with tomatoes, sugar, and garlic. Simmer for 10 minutes. At the same time, cook sausage covered in water for 15 minutes. Drain and slice. Add sausage to pot with stock and oregano. Bring to a rolling boil. Stir in rice. Cook over medium heat about 10 minutes or until rice is done. Remove from heat and add cheese, salt, and pepper.

CREAMY TOMATO AND RICE SOUP RECIPE - (4/5)

Steps:

• Heat the oven to broil. In a small saucepan, combine the rice and water. Bring to a boil, then cover, reduce to simmer and cook for 20 minutes. When the rice is done, remove it from the heat and let stand for 10 minutes. Meanwhile, drain the can of diced tomatoes by pouring them into a mesh strainer set over a medium bowl. Use a silicone spatula to press the tomatoes to extract as much juice as possible. Set the juice aside. Transfer the diced tomatoes to a rimmed baking sheet. Add the onion, garlic, basil and olive oil. Strip the leaves from the rosemary sprigs and add them to the tomatoes and onions. Toss everything to coat well. Season with salt and pepper. Broil the tomato mixture on the center rack for 4 minutes, then gently stir. Broil for another 4 minutes, or until the onions and tomatoes begin to brown. Transfer the mixture to a blender, then add the reserved tomato juice. Puree until smooth. When the rice is ready, add the tomato mixture from the blender and set over medium heat. Add the tomato sauce, chicken broth and balsamic vinegar. Heat until warmed through, then stir in the half-and-half. Nutrition information per serving (values are rounded to the nearest whole number): 252 calories; 47 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 42 g carbohydrate; 6 g protein; 3 g fiber; 731 mg sodium.