Best Creamy Tomato Soup With Rice Recipes

TOMATO AND RICE SOUP

Steps:

• Heat the olive oil in a large soup pot. Add the onion and sauté for 7-8 minutes, until translucent
• Reduce the heat to low, add the crushed tomatoes, water and salt. Turn heat to medium-high and bring to a boil
• Add the rice and stir well. Reduce the heat to low again, cover and let simmer for about 10-15 minutes or until the rice starts to soften (increase the time to 30-35 minutes if using brown rice or until the brown rice is tender).
• Take the pot off the heat and keep it covered for another 10 minutes or until the rice has cooked completely

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 SOUP

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.