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Tomato Rice Soup
Source: dLife

Hearty yet light tomato soup with rice.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 130.7
Total Carbs 27.4 g
Dietary Fiber 2.9 g
Sugars 5.6 g
Total Fat 1.3 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 144.5 mg
Protein 3.7 g
Sodium 52.9 mg
Dietary Exchanges
, 2 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 lb  fresh tomatoes
1 1/2 cup  quick cooking brown rice
1 cup  fresh chopped celery
0 1/2 cup  fresh chopped onion
0 1/4 cup  fresh basil
3 tbsp  unsalted tomato paste
2 each  medium garlic cloves
1 pinch  salt
0 1/4 tsp  black pepper
1 each  bay leaves
  1. Combine all ingredients, less 3/4 cup rice (reserve for later), in large saucepan. Add 1 quart water. Bring mixture to boil, then reduce heat, cover and simmer for 30 minutes, stirring occasionally. Break up tomatoes with spoon.
  2. Let soup cool for 30 minutes. Remove and discard bay leaf.
  3. Puree soup in blender or food processor (do in batches).
  4. Return soup to saucepan, add reserved 3/4 cup of rice and reheat over medium heat.

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