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Tomato & Rice Soup with Scallops
Tomato & Rice Soup with Scallops

Category: Soup | Serves: 6

(137 ratings)

Nutrition Information:
Calories: 237
Protein: 21 g
Carbs: 25 g
Fat: 5 g
Saturated Fat: 2 g
Sodium: 229 mg
Fiber: 4 g

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Fresh tomatoes, scallops, rice, white wine and veggies make a succulent and savory bowl of soup.
3.5 lbs ripe tomatoes, chopped
1 tablespoon unsalted butter
1 large onion, chopped
1 small celery stalk, chopped
2 small carrots, peeled and shredded
6 cups low sodium chicken stock
2 tablespoons cilantro, chopped
2 tablespoons green onions, chopped
4 tablespoons long grain rice
Salt and pepper, to taste (Nutrition facts are calculated without salt)
1 lb fresh scallops
1/2 cup dry white wine
1 bay leaf
1 Heat butter in a large saucepan and add onions, celery, and carrots with 1 cup of the chicken stock.
2 Cover and simmer for 10 minutes on low heat, stirring occasionally.
3 Stir in tomatoes and all of the stock except reserve a 1/2 cup of the stock and set aside.
4 Cover and simmer over low heat for an additional 15 minutes, stirring occasionally.
5 When tomatoes are soft, purée soup in a food processor and return to saucepan. Add cilantro, green onions, and rice. Sprinkle with salt and pepper to taste.
6 Simmer, uncovered for 10 minutes or until rice is cooked through or "al dente".
7 In a small saucepan, add scallops, wine, bay leaf and reserved chicken stock and bring to a rapid simmer on medium high heat then turn heat to low and cook until scallops are tender and cooked through.
8 Remove bay leaf and pour scallop mixture into tomato and rice soup mixture and serve.

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