Tomato Rice Soup With Basil Recipe


Difficulty LevelEasyHealth IndexHealthy
Main Ingredient


 Fresh ripe tomatoes/One 32-ounce can tomatoes, with their liquid2 Pound
 Cooked brown rice1 1⁄2 Cup (24 tbs) (1/2 Cup Raw)
 Chopped celery1 Cup (16 tbs)
 Chopped onion1⁄2 Cup (8 tbs)
 Chopped fresh basil1⁄4 Cup (4 tbs)
 Tomato paste3 Tablespoon
 Garlic2 Clove (10 gm), chopped
 Sugar1 Tablespoon
 Salt1 Pinch
 Black pepper1⁄4 Teaspoon
 Bay leaf1

Nutrition Facts

Serving size: Complete recipe

Calories 660 Calories from Fat 42

% Daily Value*

Total Fat 5 g7.6%

Saturated Fat 0.91 g4.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 450.1 mg18.8%

Total Carbohydrates 144 g48.1%

Dietary Fiber 22.2 g88.7%

Sugars 50 g

Protein 19 g38.9%

Vitamin A 183.3% Vitamin C 232.7%

Calcium 24.5% Iron 38.3%

*Based on a 2000 Calorie diet


1. If using fresh tomatoes, core and quarter them. Place the tomatoes in a large nonreactive pot and add 1/2 cup of the rice, the celery, onion, basil, tomato paste, garlic, sugar, salt, pepper, bay leaf and 1 quart of water. Bring the mixture to a boil over medium heat, then cover the pot, reduce the heat to low and simmer the soup about 30 minutes, stirring occasionally and breaking up the tomatoes with the edge of the spoon.
2. Remove the pot from the heat, uncover it and allow the soup to cool about 30 minutes; remove the bay leaf.
3. Transfer the soup to a food processor or blender, in 2 batches if necessary, and process until pureed.
4. Return the soup to the pot and stir in the remaining rice. Reheat the soup over medium heat.