Tomato and Rice Soup with Scallops

    45 min

    Fresh sea scallops are added to a tomato, vegetable and rice soup garnished with fresh basil.

    36 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1/2 onion, chopped
    • 2 stalks celery, chopped
    • 1 large carrot, finely chopped
    • 75g (3 oz) uncooked long-grain rice
    • 2 (400g) tins chopped tomatoes
    • 450ml (16 fl oz) chicken stock
    • salt and freshly ground black pepper to taste
    • 350g (12 oz) scallops
    • handful chopped fresh basil

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Heat oil in a large saucepan over medium heat. Add the onion, celery and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in tomatoes, chicken stock, salt and pepper. Bring to the boil. Reduce heat, cover, and simmer for 15 minutes.
    2. Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
    3. Season to taste with salt and pepper. Stir in the basil, and serve.

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    Reviews in English (29)


    Used different ingredients. This recipe has become a family favourite. Sometimes I substitute a big bag of mixed seafood (calamari, prawns, cod, etc.) for the scallops.  -  24 Jul 2008


    I'm not a fan of this recipe. I didn't care for the taste. The soup was more like a stew. It was not what I expected.  -  24 Jul 2008


    This may be the best soup I have ever made. Excellent!  -  24 Jul 2008