Best 20 Tomato Rice Soup Recipes

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Indulge in a comforting culinary journey with our versatile Tomato Rice Soup, a classic dish reimagined with a variety of delectable variations. From a traditional rendition brimming with fresh tomatoes, aromatic herbs, and tender rice to a creamy indulgence infused with coconut milk and roasted red peppers, our collection of recipes caters to every palate. Embark on a flavor-filled exploration, discovering a hearty minestrone-inspired soup bursting with vegetables, a tangy delight elevated with lemon and dill, and a smoky twist featuring roasted tomatoes and paprika. Each recipe promises a unique symphony of flavors, sure to warm your heart and satisfy your soul.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO RICE SOUP



Tomato Rice Soup image

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.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
½ cup chopped onion
2 stalks celery, chopped
1 large carrot, finely chopped
½ cup uncooked long-grain rice
1 (29 ounce) can diced tomatoes
2 cups chicken broth
salt and pepper to taste
¾ pound scallops
¼ cup chopped fresh basil

Steps:

  • Heat oil in a large saucepan over medium heat. Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. 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.
  • 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.
  • Season to taste with salt and pepper. Stir in the basil, and serve.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 31.3 g, Cholesterol 28.1 mg, Fat 7.7 g, Fiber 3 g, Protein 18.2 g, SaturatedFat 1.1 g, Sodium 642.4 mg, Sugar 7.1 g

RICE AND TOMATO SOUP



Rice and Tomato Soup image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 12m

Yield about 4 to 6 servings

Number Of Ingredients 4

1 jar tomato sauce
3 cups water, or more as needed
1 cup basmati rice (or a handful of rice)
Parmesan

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 CHICKEN RICE SOUP



Tomato Chicken Rice Soup image

"This hearty soup is loaded with vegetables, chicken, rice and herbs. When friends come for lunch, I warm up some garlic toast and make a meal of it," notes Gwen Shawley of El Mirage, Arizona. "It's a great way to cut back on calories and fat."

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 7 servings.

Number Of Ingredients 16

1/4 cup all-purpose flour
1 large onion, chopped
1 large green pepper, chopped
2 celery ribs, chopped
3 green onions, chopped
2 teaspoons canola oil
3 garlic cloves, minced
2 cups water
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups cooked brown rice
2 cups cubed cooked chicken breast
1 can (14-1/2 ounces) diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
3/4 teaspoon salt

Steps:

  • In a small nonstick skillet, brown flour over medium-high heat; set aside. In a Dutch oven, saute the onion, green pepper, celery and green onions in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Discard bay leaf.

Nutrition Facts : Calories 197 calories, Fat 3g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 682mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

PROVENCAL TOMATO SOUP WITH RICE



Provencal Tomato Soup with Rice image

Categories     Soup/Stew     Herb     Rice     Tomato     Vegetable     Appetizer     Healthy     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 21

2 lb tomatoes
2 medium onions, halved lengthwise, then thinly sliced crosswise (2 cups)
1 medium carrot, coarsely grated
1 celery rib, finely chopped
4 large garlic cloves, finely chopped
3 (3- by 1-inch) strips fresh orange zest, finely chopped
1 teaspoon finely chopped fresh thyme
Scant 1/4 teaspoon dried hot red-pepper flakes
1/4 teaspoon fennel seeds
1 Turkish bay leaf or 1/4 California
3 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
3 cups water
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
3/4 teaspoon salt
1/4 teaspoon black pepper
Pinch crumbled saffron threads
1 to 2 teaspoons sugar
1/4 cup long-grain white rice
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil

Steps:

  • Cut a shallow X in bottom of each tomato with a sharp paring knife. Blanch tomatoes in batches of 2 or 3 in a 5- to 6-quart pot of boiling water 10 seconds, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking.
  • Peel tomatoes, then halve crosswise. Squeeze halves gently, cut sides down, over a sieve set over a bowl to extract seeds and juices, then press on seeds and discard them. Reserve juice and tomatoes.
  • Cook onions, carrot, celery, garlic, zest, thyme, red-pepper flakes, fennel seeds, and bay leaf in oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 5 minutes.
  • Add tomatoes with reserved juice, tomato paste, water, chicken broth, salt, pepper, saffron, and 1 teaspoon sugar, then simmer, uncovered, stirring and breaking up tomatoes with a spoon occasionally, 20 minutes. Stir in rice and simmer, uncovered, until rice is tender, 10 to 20 minutes. Discard bay leaf and stir in parsley, basil, and sugar and salt to taste.

COUNTRY TOMATO-RICE SOUP



Country Tomato-Rice Soup image

When my husband comes home after being on the road, I like to have a hot pot of this traditional soup waiting for him. It's a wonderful "welcome home" meal on a cold winter day.

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 13

1-1/2 pounds beef top round steak, cut into 1-inch cubes
1 tablespoon vegetable oil
2 quarts water
1 can (28 ounces) diced tomatoes, undrained
3 beef bouillon cubes
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon garlic salt
1/2 teaspoon pepper
5 medium carrots, cut into 1/2-inch pieces
5 celery ribs, cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup uncooked long grain rice

Steps:

  • In a Dutch oven or soup kettle, brown beef in oil. Add water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add tomatoes, bouillon and seasonings; cover and simmer for 1 hour. Add carrots, celery, onion and rice. Simmer for 30-40 minutes or until beef and rice are tender.

Nutrition Facts :

TOMATO-RICE SOUP



Tomato-Rice Soup image

Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.

Provided by Mark Bittman

Categories     dinner, lunch, one pot, soups and stews, appetizer, main course, side dish

Time 30m

Number Of Ingredients 12

White or brown rice
Tomato paste
Vegetable stock or water
Fresh or canned tomatoes
Garlic
Onions
Celery
Parsley
Carrots
Olive Oil
Collard greens
Red wine

Steps:

  • Cook a few cloves of chopped garlic with chopped onion, celery, parsley and carrot in abundant olive oil until the onion is translucent.
  • Add .5 cup white or brown rice and cook, stirring, until fragrant, then add a bit of tomato paste; stir
  • Add 4 cups vegetable stock or water and 2 cups of chopped fresh or canned tomatoes; bring to a boil and simmer until the rice is half-tender, about 10 minutes for white rice, 25 for brown.
  • Add a cup of chopped collard greens and a little red wine and cook until the greens are tender, just a few minutes. Serve.

BASIL TOMATO-RICE SOUP



Basil Tomato-Rice Soup image

Make and share this Basil Tomato-Rice Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
2 garlic cloves, minced
1 teaspoon dried basil leaves
1 (28 ounce) can plum tomatoes, including juice
6 cups chicken stock or 6 cups vegetable stock
1/2 cup long-grain white rice
1 teaspoon sugar
salt
fresh ground black pepper
2 tablespoons chopped fresh parsley

Steps:

  • In a soup pot, heat oil over medium heat.
  • Add in onion, celery, garlic, and basil; cook, stirring, for 5 minutes or until softened.
  • In a food processor, puree tomatoes with juice; add to pot with stock and rice; season with sugar, salt, and pepper to taste.
  • Bring to a boil; decrease heat, cover and simmer for 30-35 minutes or until rice is tender.
  • Stir in parsley.
  • **To make a creamy soup, add 1/2 cup whipping cream along with the parsley.
  • **If you have fresh basil, substitute 2 tablespoons of the chopped fresh basil for the dried basil and add along with the parsley.

CREAM OF TOMATO SOUP WITH RICE AND BASIL



Cream of Tomato Soup With Rice and Basil image

This delicious version of an old favorite is full of tomato flavor and is sure to brin gback memories of home. If you have really good flavorful ripe tomatoes, use them in place of canned tomatoes. Otherwise, canned tomatoes offer the best flavor and consistency.

Provided by Stinkerbell

Categories     < 60 Mins

Time 50m

Yield 2 quarts

Number Of Ingredients 9

2 tablespoons olive oil
1 1/2 cups onions, chopped
1 tablespoon garlic, chopped
1/4 cup basil, chopped
28 ounces canned plum tomatoes
1 quart vegetable broth
1 cup heavy cream
2 cups cooked rice
1 tablespoon basil, chiffonade (shredded 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.

CREAMY TOMATO SOUP WITH RICE



Creamy Tomato Soup With Rice image

It's winter. Hothouse tomatoes taste like pink chalk. This soup, made with canned tomatoes, actually summons up a sense memory of those glorious August and September fresh tomato soups.

Provided by Elisabetta47

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup butter
2 tablespoons olive oil
1 large onion, sliced
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon white pepper
2 (14 ounce) cans tomatoes (best brand possible)
3 tablespoons tomato paste
3 3/4 cups chicken broth, divided
4 tablespoons flour
1 teaspoon sugar
1 cup cream (or whole milk for a lighter version) or 1 cup half-and-half (or whole milk for a lighter version)
1 cup long grain rice

Steps:

  • Melt butter in a saucepan and add olive oil, onion, basil and salt and pepper.
  • Stir and cook onions for 3-4 minutes.
  • Add tomatoes and tomato paste.
  • Gently simmer, uncovered, 10 minutes.
  • Blend 5 T chicken broth with flour. Add to the tomato mixture, stir and add remaining broth.
  • Bring to a simmer and continue simmering for 30 minutes, stirring often to prevent scorching.
  • Meanwhile, cook rice according to package directions. Drain.
  • When ready, puree soup with an immersion blender or regular blender.
  • Return to heat. Add sugar and cream/milk. Simmer 5 more minutes.
  • Place a serving of rice in each soup bowl (1/4 c or more, depending on how thick you like it) and pour the tomato puree over. Stir and serve.

HEARTY TOMATO RICE SOUP



Hearty Tomato Rice Soup image

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

1 (14.5 ounce) can beef broth
1 quart water
⅓ cup tomato paste
1 teaspoon minced garlic
2 bay leaves
4 cubes beef bouillon
1 pinch freshly ground black pepper to taste
½ cup uncooked long grain white rice
1 cup shredded Cheddar cheese

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

TOMATO CHICKEN RICE SOUP



Tomato Chicken Rice Soup image

This is a soup my mom used to make for me any time I caught a cold. She used to call it French Canadian penicillin (she was 100% French Canadian). This is one of my favorite comfort foods and is truly wonderful when feeling under the weather. You'll want to play with it to get the thickness and garlic level right for your tastes, but it is well worth it.

Provided by bwagstaff

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 8

6 cups water, or as needed
1 cup uncooked white rice
1 small onion, chopped
2 tablespoons chicken bouillon granules
1 tablespoon dried parsley
1 pinch garlic powder, or to taste
2 (14.5 ounce) cans stewed tomatoes
1 (10.5 ounce) can condensed chicken rice soup

Steps:

  • Place water, rice, onion, bouillon granules, parsley, and garlic powder in a large pot. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes.
  • Stir tomatoes and chicken rice soup into rice mixture; return to a boil. Thin soup with water as desired.

Nutrition Facts : Calories 121.2 calories, Carbohydrate 26.4 g, Cholesterol 0.3 mg, Fat 0.6 g, Fiber 1.6 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 535.9 mg, Sugar 4.3 g

TOMATO, RICE AND ITALIAN SAUSAGE SOUP



Tomato, Rice and Italian Sausage Soup image

I hope you enjoy this soup, which I've been making for what seems like forever!! 10/09 NOTE: This recipe is my original one, made when the kids were little and didn't like too much spice. Now I sometimes doctor it up adding garlic, red pepper flakes, or whatever. This soup is very forgiving, so do your own thing! I originally did not add the sugar quantity in the recipe, so have now corrected this.

Provided by Mareesme

Categories     Pork

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 slices bacon, minced
1 small onion, diced
6 ripe tomatoes or 32 ounces canned tomatoes
1 1/2 teaspoons sugar
1 1/2 lbs mild Italian sausage
8 cups beef stock or 8 cups broth
1/2 teaspoon oregano
1 cup uncooked long-grain rice
1/2 cup parmesan cheese
1 tablespoon butter
salt and pepper
fresh parsley, minced

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.

TOMATO RICE SOUP



Tomato Rice Soup image

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

1 tablespoon butter
2 celery ribs, finely sliced
1 onion, finely sliced
19 ounces tomatoes (I used crushed tomatoes or diced)
5 cups boiling water
1/4 cup long grain rice
1/2 teaspoon savory
salt and pepper
1/2 cup milk

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

CLAM WITH TOMATO AND RICE SOUP



Clam with Tomato and Rice Soup image

Fresh tomato soup is a hardy soup for the special soup of the day.

Provided by SUNFLOWER179

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 13

½ cup uncooked white rice
1 cup water
¼ cup minced red onion
4 cloves garlic, minced
¼ cup butter
1 (6.5 ounce) can minced clams
½ cup corn
2 teaspoons lemon juice
4 (8 ounce) cans tomato sauce
1 teaspoon chopped fresh basil
salt and pepper to taste
1 cup water
1 cup heavy cream

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.

Nutrition Facts : Calories 363.5 calories, Carbohydrate 27.7 g, Cholesterol 95.3 mg, Fat 23.5 g, Fiber 2.8 g, Protein 12.6 g, SaturatedFat 14.2 g, Sodium 889.5 mg, Sugar 6.8 g

QUICK TOMATO-RICE SOUP



Quick Tomato-Rice Soup image

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

1 (10 3/4 ounce) can condensed tomato soup
3 cups chicken broth
3/4 cup quick-cooking rice
1/2 cup finely chopped celery
hot pepper sauce

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

ROASTED TOMATO SOUP WITH CURRIED SHRIMP AND RICE



Roasted Tomato Soup With Curried Shrimp And Rice image

Provided by Molly O'Neill

Categories     dinner, appetizer

Time 1h

Yield Four servings

Number Of Ingredients 13

1 pound medium shrimp, shelled and deveined
1 tablespoon curry powder
3 1/4 teaspoons salt
Freshly ground pepper to taste
8 large tomatoes
1 teaspoon olive oil
2 cups cooked Basmati rice
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne
4 teaspoons chopped cilantro
1 teaspoon minced lemon rind

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.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 2 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 1178 milligrams, Sugar 8 grams, TransFat 0 grams

CHEESY TOMATO RICE SOUP



Cheesy Tomato Rice Soup image

Ever wonder what to do with your leftover rice from Chinese food? This is a fairly ad hoc recipe, open to throwing in whatever you tend to like. Measures are fairly fluid.

Provided by Austenparker

Categories     Rice

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 7

1/2 cup cooked white rice
1 (10 3/4 ounce) can condensed tomato soup (Campbells is best)
1/4 cup frozen peas
2 cooked hot dogs, sliced
1/4 cup of shredded mozzarella cheese
1 tablespoon salsa
1 tablespoon sour cream

Steps:

  • In a medium saucepan, combine water & condensed soup, frozen peas & hotdog pieces. (You can cook the hotdogs in the microwave to save time). Heat over medium-low heat until peas are tender (about 10 minutes). Remove from heat. Stir in mozarella cheese until melted. Pepper to taste.
  • Add a dollop of salsa & sour cream for a spicier flavor.
  • Please note that, if there are left-overs, the rice will absorb most of the soup, so you will have to add more water.
  • Bon appetit!

Nutrition Facts : Calories 373.6, Fat 18.7, SaturatedFat 8.3, Cholesterol 37.5, Sodium 1563.2, Carbohydrate 39.6, Fiber 3, Sugar 15.5, Protein 13.1

TOMATO & CHICKEN RICE SOUP



Tomato & Chicken Rice Soup image

When my friend stops by for lunch, I fix some garlic toast and turn this soup into a complete meal. It's also a great way to cut back on calories and fat.

Provided by Tammy Raynes

Categories     Chicken Soups

Time 50m

Number Of Ingredients 16

1/4 c all- purpose flour
1 large onion, chopped
1 large green pepper, chopped
2 celery ribs, chopped
3 green onions, chopped
2 tsp canola oil
3 clove garlic, minced
2 c water
2 can(s) (14.5-oz each) reduced-sodium chicken broth
2 c cooked brown rice
2 c cubed cooked chicken breast
1 can(s) (14.5-oz) diced tomatoes
1 tsp dried oregano
1 tsp dried thyme
1 bay leaf
3/4 tsp salt

Steps:

  • 1. In a small nonstick skillet, brown flour over medium high heat; set aside.
  • 2. In a Dutch oven, saute the onion, green pepper, celery and green onions in oil until tender.
  • 3. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the remaining ingredients; bring to a boil.
  • 4. Reduce heat; simmer, uncovered, for 15 minutes. Discard bay leaf.

CREAM OF TOMATO SOUP WITH RICE



CREAM OF TOMATO SOUP WITH RICE image

Categories     Soup/Stew     Tomato

Yield 8 servings

Number Of Ingredients 14

3/4 to 1-1/2 cups raw rice (brown or white)
1 tablespoon olive oil
6 scallions
3/4 cup fresh basil leaves
2 (28-oz. each) cans diced tomatoes
1 (14-1/2 oz.) can chicken broth
2 teaspoons sugar
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 (12-oz.) can evaporated milk
3/4 teaspoon cornstarch
1/2 teaspoon baking soda
1 (15-oz.) can cannellini (white kidney) beans

Steps:

  • Cook the rice. Rinse the basil and scallions. Thinly slice the scallions. Chop basil; put aside about a quarter of it to stir in at the end. Heat oil in 4- to 6-quart pot. Add scallions and basil; cook until soft. Stir in tomatoes, broth, sugar, ginger, nutmeg, and salt. Bring to boil over medium heat. Simmer, covered, 7 minutes. Put soup through blender until smooth. Combine milk, cornstarch, and baking soda. Add to soup. Bring to simmer. Cook 3-5 minutes until slightly thickened. Rinse the beans in a colander and drain. Add beans and cooked rice to soup. Heat through. Stir in basil and serve. (Note: I omit the sugar.) Fat: 4 grams/17% Calories: 218 Carbohydrate: 36 grams Protein: 11 grams Sodium: 698 mg

TOMATO GARBANZO SOUP WITH RICE



Tomato Garbanzo Soup with Rice image

A very hearty and tasty soup that is perfect for cold days! Serve with dense, grainy bread or rolls for a perfect vegan meal.

Provided by Chef Stevo

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 10

2 (14.5 ounce) cans diced tomatoes with juice
1 cup water
½ cup uncooked long grain white rice
2 large carrots, thinly sliced
1 ½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon crushed red pepper
½ teaspoon salt
½ teaspoon black pepper
1 (15 ounce) can garbanzo beans

Steps:

  • Place the diced tomatoes with juice and water in a large pot, and bring to a boil. Mix in the rice and carrots, and season with cumin, chili powder, red pepper, salt, and black pepper. Reduce heat to low, cover, and simmer 25 minutes, or until rice and carrots are tender.
  • Mix the garbanzo beans into the pot, and continue cooking 5 minutes, until heated through.

Nutrition Facts : Calories 158.1 calories, Carbohydrate 31.1 g, Fat 1 g, Fiber 4.3 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 568.3 mg, Sugar 4.6 g

Tips:

  • Use ripe plum tomatoes: Plum tomatoes are the best choice for this tomato rice soup recipe. They have a lower water content than other types of tomatoes, which results in a thicker, more flavorful soup.
  • Roast the tomatoes: Roasting the tomatoes intensifies their flavor and sweetness. If you don't have time to roast the tomatoes, you can skip this step, but the soup will not be as flavorful.
  • Use a good quality chicken or vegetable broth: The broth is the base of the soup, so it's important to use a good quality broth. If you don't have time to make your own broth, you can use a store-bought broth, but be sure to choose one that is low in sodium.
  • Cook the rice until it is tender but still has a little bite: You don't want the rice to be overcooked and mushy. Cook the rice according to the package directions, but remove it from the heat just before it is fully cooked.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a squeeze of lemon juice or a dollop of yogurt for a bit of extra flavor.

Conclusion:

This tomato rice soup is a delicious and comforting meal that is perfect for a cold day. It is also a great way to use up leftover rice. The soup is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this tomato rice soup a try!

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #soups-stews     #rice     #vegetables     #stove-top     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #low-in-something     #pasta-rice-and-grains     #long-grain-rice     #onions     #tomatoes     #equipment

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