Tomato Rice Soup

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 of ripe tomatoes, cored and chopped.

• Calories: 279 Calories

Ingredients

• 2 tablespoons olive oil
• salt and pepper to taste
• ½ cup chopped onion
• 2 stalks celery, chopped
• ¼ cup chopped fresh basil
• 2 cups chicken broth
• 1 (29 ounce) can diced tomatoes
• 1 large carrot, finely chopped
• ½ cup uncooked long-grain rice
• ¾ pound scallops

Recipe Instructions

Step 1

Heat oil in a large saucepan over medium heat. Add onion, celery, and carrot; cook and stir 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, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.

Step 2

Rinse scallops, and if large cut scallops in half. Stir scallops into soup; cover and simmer until rice is tender and scallops are opaque, approximately 5 to 10 minutes.

Step 3

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