Name: Tomato Rice Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Chopped onion - ½ cup; Celery, chopped - 2 stalks; Carrot, finely chopped - 1 large; Uncooked long-grain rice - ½ cup; Diced tomatoes - 1 (29 ounce) can; Chicken broth - 2 cups; Salt and pepper to taste - 2 cups; Scallops - ¾ pound; Chopped fresh basil - ¼ cup

Ingredients for - Tomato Rice Soup

1. Olive oil 2 tablespoons

2. Chopped onion ½ cup

3. Celery, chopped 2 stalks

4. Carrot, finely chopped 1 large

5. Uncooked long-grain rice ½ cup

6. Diced tomatoes 1 (29 ounce) can

7. Chicken broth 2 cups

8. Salt and pepper to taste 2 cups

9. Scallops ¾ pound

10. Chopped fresh basil ¼ cup

How to cook deliciously - Tomato Rice Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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