For a simpler vegetarian version, omit the scallops. If using fresh tomatoes, substitute about 1.5 pounds of cored and chopped ripe tomatoes for the canned tomatoes. Adjust cooking time as needed. Feel free to use vegetable broth instead of chicken broth for a vegetarian option. A pinch of red pepper flakes can add a subtle heat.
Tomato Rice Soup
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS100
A vibrant take on classic tomato and rice soup, elevated with succulent seafood. A celebration of summer's bounty, even when using canned tomatoes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol28 mg
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Fiber3 g
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Protein18 g
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Saturated Fat1 g
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Sodium642 mg
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Sugar7 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
3 mins
In a large saucepan, heat olive oil over medium heat. Add onion, celery, and carrot; cook, stirring occasionally, until softened (2-3 minutes).
02
Step
2 mins
Add rice and cook, stirring, until evenly coated in oil (1-2 minutes).
03
Step
15 mins
Stir in undrained tomatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
04
Step
10 mins
Rinse scallops, and halve them if large. Stir scallops into the soup. Cover and simmer until rice is tender and scallops are opaque (5-10 minutes).
05
Step
1 mins
Season to taste with salt and pepper. Stir in fresh basil and serve immediately.
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Felton Lubowitz
May 23, 2025Michael B: The fresh basil really makes a difference. Don't skip it!
Jayda Conn
Mar 5, 2025David L: Easy to make and delicious. I used vegetable broth to keep it vegetarian.
Claudine Friesen
Dec 20, 2024Jessica P: My kids loved it, even the one who usually hates tomatoes!
Jameson Beer
Dec 16, 2024Emily K: I added a pinch of red pepper flakes for a little heat. Perfect!
Elinor Mueller
Aug 18, 2024Sarah M: This soup was a hit! The scallops made it feel so fancy.