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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|
|2 Minutes||15 Minutes|
- 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
Heat oil in a large saucepan over medium heat.
Add 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, vegetable broth, salt and pepper.
Bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the rice is tender.
Season to taste with salt and pepper. Stir in the basil, and serve.
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%|
*Based on a 2000 calorie diet.