PROVENçAL TOMATO RICE SOUP
Steps:
- Heat oil in a pan and saute onions, carrot, garlic, orange zest, thyme and add fennel powder.
- Once the vegetables starts to soften, add tomato paste and water. Mix well till everything is incorporated well.
- Add in the chopped tomatoes now along with vegetable stock and season with salt, pepper and sugar.
- As it starts boiling add semi cooked white rice. Close the lid and simmer for around 12-15 mins until the rice is tender.
- Pour in the soup into bowls, add a swirl of fresh cream and garnish with fresh basil and crushed dry thyme.
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 ripe tomatoes, cored and chopped.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Season to taste with salt and pepper. Stir in the basil, and serve.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 31.3 g, Cholesterol 28.1 mg, Fat 7.7 g, Fiber 3 g, Protein 18.2 g, SaturatedFat 1.1 g, Sodium 642.4 mg, Sugar 7.1 g
PROVENCAL TOMATO RICE SOUP
Found this on the About.com French page. I thought it sounded good. The author suggests to serve it as a first course with a medium-acid red wine.
Provided by HeatherN
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large saucepan over medium heat, saute onions, carrot, celery, garlic, orange zest, thyme and fennel seed for 5 minutes, until the vegetables start to become tender.
- Add tomato paste and water, whisking until the tomato paste is fully incorporated.
- Stir in the canned tomatoes, chicken stock, salt, pepper, sugar and rice. Simmer for 15-20 minutes, until rice is tender.
- Stir in parsley and basil.
- Serve hot.
Nutrition Facts : Calories 124.4, Fat 5.9, SaturatedFat 0.9, Cholesterol 1.4, Sodium 259.4, Carbohydrate 15.9, Fiber 2.4, Sugar 6, Protein 3.1
PROVENçAL TOMATO AND BASIL SOUP
I learned to make this soup years ago when I lived in France. If there are no fresh tomatoes at hand, use canned. The soup is delicious and silky if you thicken it with tapioca.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Time 1h
Yield Serves four
Number Of Ingredients 13
Steps:
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in half the garlic and a generous pinch of salt. Cook, stirring, until fragrant, about 30 seconds to a minute. Add the tomatoes, sugar, basil sprigs or leaves and remaining garlic. Cook, stirring often, until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes.
- Add the water, Parmesan rind and salt to taste. Bring to a simmer, cover and reduce the heat to low. Simmer 15 minutes. Add the tapioca or rice, and simmer for another 15 minutes until the tapioca is tender and the soup fragrant. Remove the basil sprigs and Parmesan rind. Puree in a blender in small batches, taking care to place a towel over the top of the blender and hold it down tightly. If you used fresh unpeeled tomatoes and want a silkier soup, put through a strainer, using a spatula or the back of a ladle to push the soup through. Return to the pot, add pepper to taste and adjust salt. Serve garnished with garlic croutons and/or Parmesan, if desired, and slivered basil leaves. If serving cold, refrigerate until chilled.
PROVENCAL TOMATOES
Steps:
- Preheat the oven to 400 degrees F.
- Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
- In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.
PROVENCAL VEGETABLE SOUP
Provided by Ina Garten
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
- To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.
- Pistou:
- 4 large garlic cloves
- 1/4 cup tomato paste
- 24 large basil leaves
- 1/2 cup freshly grated Parmesan
- 1/2 cup good olive oil
- Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.
- Yield: 1 cup
RICE AND TOMATO SOUP
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 12m
Yield about 4 to 6 servings
Number Of Ingredients 4
Steps:
- I like to make an unfussy rice and tomato soup (for myself, too, sometimes, especially when I'm trying to balance out my characteristic gluttony) by diluting a good, bought tomato sauce with water, adding a handful or so of basmati rice, and cooking until the rice is tender, about 8 to 10 minutes. With children it makes more sense to leave the soup fairly solid, but you can add water from a boiled kettle toward the end of cooking time if you want a thinner soup rather than liquid tomato-rice stew. Grate Parmesan on top and eat - with bibs.
QUICK TOMATO-RICE SOUP
Make and share this Quick Tomato-Rice Soup recipe from Food.com.
Provided by loof751
Categories < 15 Mins
Time 12m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine soup (undiluted), broth, rice and celery. Add hot pepper sauce to your personal taste.
- Bring to a boil. Reduce heat, cover and simmer 8-10 minutes.
Nutrition Facts : Calories 144.4, Fat 1.7, SaturatedFat 0.4, Sodium 864.9, Carbohydrate 25.9, Fiber 1.4, Sugar 6.9, Protein 6.4
TOMATO & RICE SOUP
This low-fat soup is great for using up rice and pesto - it makes a substantial and hearty main course
Provided by Ren Behan
Categories Main course, Soup
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan and add the onion, carrot and celery, then cook gently until softened. Add the sugar and vinegar, cook for 1 min, then stir through the tomato purée. Add the chopped tomatoes or passata, the vegetable stock, and any brown rice, if using, then cover and simmer for 10 mins. If you are using wild rice, add this and simmer for 10 mins more. Finally, add any white rice you're using, and simmer for a final 10 mins until the rice is tender.
- Just before serving, sprinkle over some chopped parsley and season to taste. Divide into bowls and add a swirl of pesto to each, if you like.
Nutrition Facts : Calories 213 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 1.6 milligram of sodium
PROVENCAL TOMATO SOUP WITH RICE
Categories Soup/Stew Herb Rice Tomato Vegetable Appetizer Healthy Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 21
Steps:
- Cut a shallow X in bottom of each tomato with a sharp paring knife. Blanch tomatoes in batches of 2 or 3 in a 5- to 6-quart pot of boiling water 10 seconds, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking.
- Peel tomatoes, then halve crosswise. Squeeze halves gently, cut sides down, over a sieve set over a bowl to extract seeds and juices, then press on seeds and discard them. Reserve juice and tomatoes.
- Cook onions, carrot, celery, garlic, zest, thyme, red-pepper flakes, fennel seeds, and bay leaf in oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 5 minutes.
- Add tomatoes with reserved juice, tomato paste, water, chicken broth, salt, pepper, saffron, and 1 teaspoon sugar, then simmer, uncovered, stirring and breaking up tomatoes with a spoon occasionally, 20 minutes. Stir in rice and simmer, uncovered, until rice is tender, 10 to 20 minutes. Discard bay leaf and stir in parsley, basil, and sugar and salt to taste.
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