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Tomato Soup with Rice and Scallops

"A light and simple seafood soup with rice, tomatoes and herbs."
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50 m servings 310 cals
Original recipe yields 4 servings

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  1. Heat oil in a Dutch oven or small soup kettle over medium-high heat. Add the onion, celery, and carrot; saute until soft, about 5 minutes. Add rice and basil and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes. Add chicken broth and season with salt and pepper. Simmer until rice is almost tender, about 15 minutes.
  2. Meanwhile, rinse the scallops. Stir scallops and lemon juice into the soup and simmer until scallops are opaque, about 8 to 10 minutes longer.


Nutrition Facts

Per Serving: 310 calories; 8.2 g fat; 36.3 g carbohydrates; 23.2 g protein; 37 mg cholesterol; 495 mg sodium. Full nutrition


Read all reviews 6
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I don't like onions much, so I used leeks instead and it was very good.

This was a very good recipe in all respects. Don't rush it, let it simmer so the rice is done. Next time I'll add shrimp. There are so many ways to vary this recipe but this is a definate keeper...

I really enjoyed this recipe. I made a few modifications. I used garlic diced tomatoes instead of plain, increased the basil, upped the celery, and used both yellow and green onions. Also, for...

I used instant rice because I needed to make something very quickly. The whole meal took about 15 minutes and even with the inferior texture of instant rice compared to regular rice, the soup w...

The recipe is great! Fast and easy : Results are gourmet! Highly recommend for a wintery evening - will warm you up! Very yummy! My husband isnt a soup guy - and he loved it! Took the leftov...

Yeah, I liked it. Used 3 stalks celery, half a small bag of baby carrots, and maybe 1/4 C of fresh basil. I also used shrimp I had shelled and sliced in half lengthwise. I think next time I w...