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Soup: Tomato-Rice Soup




Source of Recipe


Carolyn Johnson


List of Ingredients




1 tablespoon olive oil
2 tablespoons finely chopped onion
1 stalk celery, finely chopped
1 can (28 ounces) tomatoes with juice
1 quart low-sodium chicken broth
1/2 cup uncooked rice
1/2 teaspoon basil
1/4 teaspoon curry powder or more to taste
6 tablespoons half-and-half



Recipe



Heat oil in a 4- or 5-quart pan. Stir in onion and celery and cook until softened but not brown, about 2 minutes.
Meanwhile, puree tomatoes in food processor and set aside. Add rice to onion and celery and saute until grains are all opaque.
Add tomato puree, chicken broth basil and curry powder. Bring to a boil. Immediately reduce heat to simmer, add rice and celery mixture and cook about 15 minutes, or until rice is tender.
To serve, ladle into serving bowls. Swirl one tablespoon half-and-half into each bowl.

Serves 6.
Nutritional analysis per serving: 136 calories, 5 g protein, 17 g carbohydrate, 2.5 g fiber, 6 g fat, 5.5 mg cholesterol 365 mg sodium.