Tomato And Rice Soup With Pesto Recipes

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SLOW COOKER PESTO, TOMATO & RICE SOUP



Slow Cooker Pesto, Tomato & Rice Soup image

This is a fabulous and super-easy crock pot recipe from Better Homes and Gardens Slow Cooker Cookbook that I made a few small changes to. It is a delicious and nutritious dinner that is just as yummy leftover as it was the day was prepared. Make sure you garnish with grated Parmesan cheese :)

Provided by Megan V

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup chopped onion
1 cup finely chopped carrot (original recipe called for shredded)
1 1/2 cups chopped celery
1 (14 1/2 ounce) can Italian-style stewed tomatoes
1 (6 ounce) can Italian-style tomato paste
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
3 cups water
1 (14 ounce) can chicken broth (I make mine using bouillon cubes) or 1 (14 ounce) can vegetable broth (I make mine using bouillon cubes)
1 cup quick-cooking rice
1/4 cup pesto sauce
grated parmesan cheese

Steps:

  • In a 3 1/2 to 4 quart slow cooker combine onions, carrots, celery, undrained tomatoes, tomato paste, oregano, thyme, and pepper.
  • Stir in water and broth.
  • Cover; cook on high setting for 4 hours.
  • Turn off cooker.
  • Stir in rice and pesto.
  • Cover; let stand for 7 to 10 minutes or until rice is tender.
  • Ladle soup into bowls and garnish with grated Parmesan cheese.

Nutrition Facts : Calories 128, Fat 0.9, SaturatedFat 0.2, Sodium 562.5, Carbohydrate 26.6, Fiber 3.2, Sugar 8.1, Protein 4.7

RICE AND TOMATO SOUP



Rice and Tomato Soup image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 12m

Yield about 4 to 6 servings

Number Of Ingredients 4

1 jar tomato sauce
3 cups water, or more as needed
1 cup basmati rice (or a handful of rice)
Parmesan

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.

TOMATO RICE SOUP



Tomato Rice Soup image

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

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

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

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