Tomato and Rice Soup with Scallops

Tomato and Rice Soup with Scallops Recipe

| Servings: 6

Introduction

Tomato and Rice Soup with Scallops is a delicious and comforting dish that combines the flavors of ripe tomatoes, tender scallops, and aromatic herbs. This soup is perfect for a cozy night in or a special dinner with loved ones.

History

This recipe is a modern twist on traditional tomato soup, which has been enjoyed for centuries in various cultures around the world. The addition of scallops adds a touch of elegance and protein to the dish, making it a satisfying and well-rounded meal.

Ingredients

3.5 lb (1.59 kg) ripe tomatoes, chopped
1 tbsp unsalted butter
1 large onion, chopped
1 small celery stalk, chopped
2 small carrots, peeled and shredded
6 cups low sodium chicken stock
2 tbsp cilantro, chopped
2 tbsp green onions, chopped
4 tbsp long grain rice
salt and pepper, to taste
1 lb (454 g) fresh scallops
0.5 cup dry white wine
1 bay leaf

How to prepare

Heat butter in a large saucepan and add onions, celery, and carrots with 1 cup of the chicken stock.
Cover and simmer for 10 minutes on low heat, stirring occasionally.
Stir in tomatoes and all of the stock except reserve 0.5 cup of the stock and set aside.
Cover and simmer over low heat for an additional 15 minutes, stirring occasionally.
When tomatoes are soft, purée the soup in a food processor and return to the saucepan.
Add cilantro, green onions, and rice.
Sprinkle with salt and pepper to taste.
Simmer, uncovered for 10 minutes or until rice is cooked through or "al dente".
In a small saucepan, add scallops, wine, bay leaf, and reserved chicken stock and bring to a rapid simmer on medium-high heat, then turn the heat to low and cook until scallops are tender and cooked through.
Remove the bay leaf and pour the scallop mixture into the tomato and rice soup mixture and serve.

Variations

Substitute shrimp or fish for the scallops for a different twist on this soup.
Add diced potatoes or other vegetables for extra texture and flavor.

Cooking Tips & Tricks

Be sure to use ripe tomatoes for the best flavor in this soup.

- Simmering the vegetables slowly helps to develop their flavors and create a rich base for the soup.

- Cooking the scallops separately and adding them at the end ensures that they remain tender and perfectly cooked.

Serving Suggestions

Serve this soup with crusty bread or a side salad for a complete meal. Garnish with fresh herbs or a drizzle of olive oil for extra flavor.

Cooking Techniques

Puréeing the soup creates a smooth and creamy texture.

- Cooking the scallops separately helps to prevent them from becoming tough or overcooked.

Ingredient Substitutions

Use canned tomatoes in place of fresh if they are not in season.

- Substitute vegetable broth for chicken stock for a vegetarian version of this soup.

Make Ahead Tips

This soup can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve this soup in individual bowls garnished with a sprig of fresh herbs or a sprinkle of grated Parmesan cheese. Pair with a glass of white wine for a special touch.

Pairing Recommendations

This soup pairs well with a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir. Serve with a side of garlic bread or a green salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Tomato and Rice Soup with Scallops contains approximately 300 calories.

Carbohydrates

Each serving of Tomato and Rice Soup with Scallops contains approximately 25 grams of carbohydrates.

Fats

Each serving of Tomato and Rice Soup with Scallops contains approximately 5 grams of fats.

Proteins

Each serving of Tomato and Rice Soup with Scallops contains approximately 20 grams of proteins.

Vitamins and minerals

This soup is rich in vitamins A and C from the tomatoes, as well as minerals like potassium and magnesium from the scallops.

Alergens

This recipe contains shellfish (scallops) and dairy (butter), so it may not be suitable for those with allergies to these ingredients.

Summary

Tomato and Rice Soup with Scallops is a nutritious and balanced meal that provides a good source of carbohydrates, proteins, and fats, as well as essential vitamins and minerals.

Summary

Tomato and Rice Soup with Scallops is a flavorful and satisfying dish that is perfect for any occasion. With its combination of fresh ingredients and aromatic herbs, this soup is sure to become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Tomato and Rice Soup with Scallops. It was a warm summer day, the sun shining brightly through the kitchen window as I stood there, pondering what to make for dinner. I had just returned from a trip to the local farmer's market, where I had picked up some fresh tomatoes and scallops that were calling out to be used in a delicious meal.

As I rummaged through my collection of cookbooks, I stumbled upon an old, tattered recipe card that my dear friend Margaret had given me many years ago. Margaret was an incredible cook, and I always admired her ability to whip up the most delectable dishes with ease. The recipe card was for Tomato and Rice Soup with Scallops, a dish she had learned to make during a trip to Italy.

I remembered the first time I tried Margaret's Tomato and Rice Soup with Scallops. It was a chilly evening, and she had invited me over for dinner. The aroma of the soup wafted through her cozy kitchen, and I couldn't wait to take my first spoonful. The flavors were outstanding – the sweetness of the tomatoes, the richness of the scallops, and the perfectly cooked rice all combined to create a symphony of flavors that danced on my taste buds.

I decided then and there that I needed to learn how to make this dish myself. So, armed with the recipe card and a determination to recreate Margaret's masterpiece, I set to work in my own kitchen.

The first step was to dice the fresh tomatoes and sauté them in a bit of olive oil until they were soft and fragrant. The smell of the tomatoes cooking filled the kitchen, reminding me of lazy summer days spent in the garden with my grandmother, picking ripe tomatoes off the vine and eating them straight off the plant.

Next, I added in some chicken broth and a sprinkling of Italian herbs – basil, oregano, and thyme – to give the soup a depth of flavor. I let the soup simmer gently on the stove, allowing the flavors to meld together and create a harmonious blend that would tantalize the taste buds.

While the soup bubbled away, I turned my attention to the scallops. I seasoned them simply with salt and pepper before searing them in a hot skillet until they were golden brown on the outside and tender on the inside. The smell of the scallops cooking mingled with the aroma of the soup, creating a mouthwatering symphony that made my stomach growl in anticipation.

Once the scallops were cooked to perfection, I added them to the pot of soup, along with a cup of cooked rice. The rice would add a bit of heartiness to the dish, making it a satisfying meal that would warm both body and soul.

I let the soup simmer for a few more minutes, allowing the flavors to meld together and the scallops to soak up the rich tomato broth. Finally, I ladled the steaming soup into bowls, garnishing each with a sprinkling of fresh parsley for a pop of color and flavor.

As I took my first spoonful of Tomato and Rice Soup with Scallops, I closed my eyes and savored the flavors that danced on my tongue. The sweetness of the tomatoes, the richness of the scallops, and the earthiness of the rice all combined to create a dish that was nothing short of perfection.

I thought of Margaret as I ate, grateful for her friendship and for sharing this incredible recipe with me. I knew that this dish would become a staple in my kitchen, a reminder of lazy summer days and cozy evenings spent with loved ones.

As I finished my meal, I couldn't help but smile. The recipe for Tomato and Rice Soup with Scallops had brought me joy, comfort, and a sense of connection to the past. And for that, I would always be grateful.