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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

279.1 calories; protein 18.2g 36% DV; carbohydrates 31.3g 10% DV; fat 7.7g 12% DV; cholesterol 28.1mg 9% DV; sodium 642.4mg 26% DV. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/02/2005
I've made this soup following the recipe and also with my own changes. Both were delicious. To change I used cooked orzo pasta instead of rice and replaced the seafood with chicken. Note though the orzo soaked up a LOT of the liquid and got so big and fat that the soup turned into a stew. Still very yummy though! Oh and I also added a splash of white wine to the veggies when sauteing them as I always seem to have some leftover wine in the fridge. It gives the finished product a nice depth. Read More
(12)

Most helpful critical review

Rating: 2 stars
02/27/2006
I'm not a fan of this recipe. I didn't care for the taste. The soup was more like a stew. It was not what I expected. Read More
(2)
32 Ratings
  • 5 star values: 18
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/02/2005
I've made this soup following the recipe and also with my own changes. Both were delicious. To change I used cooked orzo pasta instead of rice and replaced the seafood with chicken. Note though the orzo soaked up a LOT of the liquid and got so big and fat that the soup turned into a stew. Still very yummy though! Oh and I also added a splash of white wine to the veggies when sauteing them as I always seem to have some leftover wine in the fridge. It gives the finished product a nice depth. Read More
(12)
Rating: 5 stars
11/02/2010
One of the best tasting soups ever! For a vegetarian meal I left out the scallops and used a homemade veggie broth. I also changed to brown rice (because that's what I had). I had to add 1 more cup of broth and it still turns out very thick but my hubby and I prefer it that way. For a bit more flavour I doubled the basil so tasty!!! Read More
(11)
Rating: 5 stars
03/01/2010
This was really good. I added some garlic to the vegs. Instead of 2 cups chicken broth I used 3/4 white wine and the rest chicken broth. I added about a Tbsp of lemon juice before adding the scallops. I didn't find this thick at all. Read More
(6)
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Rating: 5 stars
07/23/2010
My wife insists on 5 stars but she is not yet ready for the scallops! I added a bay leaf two strips of finely chopped green pepper. I used a 10 ounce can of condensed fat-free chicken consomme (don't forget to add one can of water) plus one more can of hot water with one heaping teaspoon of chicken broth powder (don't add any more salt). It made the soup more liquid and less stew-like. This is now my wife's favorite Tomato Rice soup (after her mother's of course!!!). It tastes even better the next day after being refrigerated. Read More
(4)
Rating: 4 stars
03/29/2010
I made this into a creamy soup. I blended the tomatoes used 1 can of chicken broth and 2 c skim milk. I also cooked the veggies longer until they got soft tender. I omitted the scallops and the soup is delicious. Read More
(4)
Rating: 5 stars
12/15/2011
I doubled the broth. This soup was quick easy and tasty. Read More
(3)
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Rating: 5 stars
09/15/2009
This was SOOOO good and really healthy. I by used quinoa instead of rice and added some garlic with the veggies in the beginning. I also threw in some spinach and lemon juice at the end. I used frozen scallops because that is all I had and it turned out great. Really solid lunch recipe!! Read More
(3)
Rating: 4 stars
01/14/2016
I thought this soup was really great. Honestly I think you could omit the scallops. The scallops were nice but they didn't really add much flavor or depth. I will definitely make this soup again! Read More
(2)
Rating: 4 stars
01/28/2009
I made a number of alterations as I used this recipe last minute on a snow day my husband said it was one of the best soups he'd ever had. I used shrimp instead of scallops had no celery added one clove of garlic and some white wine orzo instead of rice and last but not least dried basil instead of fresh - very yummy!! Read More
(2)
Rating: 2 stars
02/27/2006
I'm not a fan of this recipe. I didn't care for the taste. The soup was more like a stew. It was not what I expected. Read More
(2)