Tomato and Rice Soup with Scallops

    Tomato and Rice Soup with Scallops


    35 people made this

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

    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 (5)


    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


    Very tasty! Thanks Holly! - 24 Jul 2008


    This was delicious soup and easy and quick to make. The scallops were a great addition. Thanks for the great recipe! - 24 Jul 2008

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