Tomato Rice Soup

Sea scallops are added to this chunky tomato and rice soup with carrots, onions, and celery. Garnish with fresh basil for added color and flavor.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 279 Calories

Ingredients

• 2 tablespoons olive oil
• salt and pepper to taste
• 2 stalks celery, chopped
• 2 cups chicken broth
• 1 (29 ounce) can diced tomatoes
• 1 large carrot, finely chopped
• 0.5 cup chopped onion
• 0.25 cup chopped fresh basil
• 0.5 cup uncooked long-grain rice
• 0.75 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.