Tomato Soup With Rice And Vegetables

By Mrunal | Updated: 06/02/2019

This soup is a simpler and vegetarian version of the traditional tomato soup with rice added up with plenty of seafood. Just core and chop fresh tomatoes, add veggies of choice and cook along with rice. Add seasonings of choice. Remember, simpler the better!

Serves	Preparation Time	Cooking Time
4 People	2 Minutes	15 Minutes

Ingredients

2 tbsps (tablespoons) olive oil
1/2 cup chopped onion
2 stalks celery, chopped
1 large carrot, finely chopped
1/2 cup uncooked long-grain rice
750 gms tomatoes
2 cups vegetable broth
salt and pepper to taste
1/4 cup chopped fresh basil

Method

Step 1

Heat oil in a large saucepan over medium heat.

Step 2

Add onion, celery, and carrot.

Step 3

Cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes.

Step 4

Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes.

Step 5

Stir in undrained tomatoes, vegetable broth, salt and pepper.

Step 6

Bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the rice is tender.

Step 7

Season to taste with salt and pepper. Stir in the basil, and serve.

Nutritional Information

Serving Size 1 cup (250 g)

Calories	152	Calories from Fat	65
Total Fat	7.4 g 9.8%	Saturated Fat	0.5 g 2%
Polyunsaturated Fat	2.3 g	Monounsaturated Fat	4.6 g
Cholesterol	2 mg 1%	Sodium	788 mg 33%
Potassium	318.63 mg 9%	Carbohydrates	21.1 g 7%
Dietary Fiber	1.7 g 7%	Sugars	7.3 g
Protein	2 g	Vitamin A	10%
Vitamin C	24%	Calcium	3%
Iron	4%

*Based on a 2000 calorie diet.

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