Creamy tomato and rice soup

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Submitted by mdkeener on Mon, 01/26/2009 - 13:07.

creamytomatoandricesoup.jpg

Summary

Yield
Prep Time	30 minutes
Diet genre	Low fat
Recipes	Entrees

Description

To make this soup even healthier, you could substitute brown rice for the white, but that will take longer to cook.

Ingredients

1 c long-grain white rice
1 1⁄2 c water
28 oz can of diced tomatoes
1 large yellow onion, roughly chopped
6 clv garlic, peeled
1⁄2 t dried basil
2 T olive oil
2 sprigs fresh rosemary
salt and ground black pepper, to taste
15 oz can of tomato sauce
1 c chicken broth
1 T balsamic vinegar
1 c fat-free half-and-half

Instructions

Heat the oven to broil.

In a small saucepan, combine the rice and water. Bring to a boil, then cover, reduce to simmer and cook for 20 minutes. When the rice is done, remove it from the heat and let stand for 10 minutes.

Meanwhile, drain the can of diced tomatoes by pouring them into a mesh strainer set over a medium bowl. Use a silicone spatula to press the tomatoes to extract as much juice as possible. Set the juice aside.

Transfer the diced tomatoes to a rimmed baking sheet. Add the onion, garlic, basil and olive oil. Strip the leaves from the rosemary sprigs and add them to the tomatoes and onions. Toss everything to coat well. Season with salt and pepper.

Broil the tomato mixture on the center rack for 4 minutes, then gently stir. Broil for another 4 minutes, or until the onions and tomatoes begin to brown.

Transfer the mixture to a blender, then add the reserved tomato juice. Puree until smooth.

When the rice is ready, add the tomato mixture from the blender and set over medium heat. Add the tomato sauce, chicken broth and balsamic vinegar. Heat until warmed through, then stir in the half-and-half.

Notes

Nutrition information per serving (values are rounded to the nearest whole number): 252 calories; 47 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 42 g carbohydrate; 6 g protein; 3 g fiber; 731 mg sodium.