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Tomato Rice Soup

Rated as 4.32 out of 5 Stars
194

"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

servings 279
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. Season to taste with salt and pepper. Stir in the basil, and serve.

Nutrition Facts


Per Serving: 279 calories; 7.7 31.3 18.2 28 642 Full nutrition

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Reviews

Read all reviews 24
  1. 31 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 th...

Most helpful critical review

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.

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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 th...

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 mor...

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 sca...

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 consomm...

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 t...

I doubled the broth. This soup was quick, easy and tasty.

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 ...

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 ...

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, ad...