TOMATO RICE SOUP RECIPES

TOMATO RICE SOUP RECIPE - FOOD.COM

Tomato Rice Soup Recipe - Food.com 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.

Total Time 38 minutes

Prep Time 8 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

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, FatContent 2.9, SaturatedFatContent 1.7, CholesterolContent 7.9, SodiumContent 49.1, CarbohydrateContent 12.8, FiberContent 1.8, SugarContent 3.4, ProteinContent 2.3

TOMATO & RICE SOUP RECIPE | BBC GOOD FOOD

Tomato & rice soup recipe | BBC Good Food image

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

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 11

Ingredients

2 tsp olive oil
1 onion , finely chopped
1 carrot , finely chopped
1 celery stick, finely chopped
1 tbsp golden caster sugar
2 tbsp vinegar (white, red or balsamic)
1 tbsp tomato purée
400g can chopped tomato or passata
1l vegetable stock made with 2 cubes
140g rice (long-grain, basmati, wild, brown or a mixture)
¼ small pack parsley , leaves only, chopped, and a few drops of pesto, to serve (optional)

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, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 4 grams fiber, ProteinContent 6 grams protein, SodiumContent 1.6 milligram of sodium

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