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Tomato Rice Soup Italian Style

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  Butter/Margarine 2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Canned peeled tomatoes 28 Ounce (1 Can)
  Chicken broth/Basic chicken stock 1 1⁄2 Cup (24 tbs)
  Crumbled dried marjoram 1⁄2 Teaspoon
  Crumbled dried sweet basil 1⁄2 Teaspoon
  Sugar 2 Teaspoon
  Long grain rice 1⁄3 Cup (5.33 tbs)
  Grated parmesan cheese 2 Tablespoon
  Salt To Taste
  Pepper To Taste

Melt butter in large saucepan; saute onion and celery until limp.
Combine tomatoes, broth, onion, and celery, and butter in blender jar; blend until smooth.
Pour back into saucepan.
Add marjoram, basil, sugar, salt, and pepper; bring to boil over moderate heat.
Add rice; stir well.
Cover; reduce heat to low.
Simmer 15 to 20 minutes, until rice is tender.

Recipe Summary

Side Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 840 Calories from Fat 296

% Daily Value*

Total Fat 34 g51.9%

Saturated Fat 20.8 g103.9%

Trans Fat 0 g

Cholesterol 90.9 mg30.3%

Sodium 3261.1 mg135.9%

Total Carbohydrates 107 g35.7%

Dietary Fiber 10.9 g43.7%

Sugars 36.2 g

Protein 26 g52%

Vitamin A 130.2% Vitamin C 116.1%

Calcium 75.3% Iron 23.2%

*Based on a 2000 Calorie diet

Tomato Rice Soup Italian Style Recipe