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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Tomato Rice Soup

Source: dLife

Hearty yet light tomato soup with rice.

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 1.3 Fat, 2.0 Vegetables, 0.9 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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Servings

Ingredients

2.0
2 lb fresh tomatoes 1.5
1 1/2 cup quick cooking brown rice 1.0
1 cup fresh chopped celery 0.5
0 1/2 cup fresh chopped onion 0.25
0 1/4 cup fresh basil 3.0
3 tbsp unsalted tomato paste 2.0
2 each medium garlic cloves 1.0
1 pinch salt 0.25
0 1/4 tsp black pepper 1.0
1 each bay leaves

Directions

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.
Let soup cool for 30 minutes. Remove and discard bay leaf.
Puree soup in blender or food processor (do in batches).
Return soup to saucepan, add reserved 3/4 cup of rice and reheat over medium heat.