Scallops and Tomato Soup

    (35)
    45 minutes

    This is a lovely seafood soup where scallops are added to a tomato soup base and garnished with fresh basil.


    35 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 1/2 onion, chopped
    • 2 stalks celery, chopped
    • 1 large carrot, finely chopped
    • 75g uncooked long-grain rice
    • 2 (400g) tins chopped tomatoes
    • 2 cups (500ml) chicken stock
    • salt and freshly ground black pepper to taste
    • 350g scallops
    • handful chopped fresh basil

    Directions
    Preparation: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 and Ratings
    Global Ratings:
    (35)

    Reviews in English (28)

    by
    11

    I've made this soup following the recipe, and also with my own changes. Both were delicious. To change, I used cooked orzo pasta instead of rice and replaced the seafood with chicken. Note though, the orzo soaked up a LOT of the liquid and got so big and fat that the soup turned into a stew. Still very yummy though! Oh, and I also added a splash of white wine to the veggies when sauteing them, as I always seem to have some leftover wine in the fridge. It gives the finished product a nice depth.  -  02 Aug 2005  (Review from Allrecipes USA and Canada)

    by
    10

    One of the best tasting soups ever! For a vegetarian meal I left out the scallops and used a homemade veggie broth. I also changed to brown rice (because that's what I had). I had to add 1 more cup of broth and it still turns out very thick but my hubby and I prefer it that way. For a bit more flavour I doubled the basil, so tasty!!!  -  01 Nov 2010  (Review from Allrecipes USA and Canada)

    by
    6

    This was really good. I added some garlic to the vegs. Instead of 2 cups chicken broth I used 3/4 white wine and the rest chicken broth. I added about a Tbsp of lemon juice before adding the scallops. I didn't find this thick at all.  -  25 Feb 2010  (Review from Allrecipes USA and Canada)

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