Try this Fresh tomato and rice soup recipe, or contribute your own.
Suggest a better descriptionIn a saucepan, sauté onion, celery and carrots in oil until softened but not browned.
Add tomatoes and a small amount of chicken broth.
Simmer for 15 minutes.
Add remaining chicken broth, roasted red pepper and rice. Season with salt and pepper. Simmer 20 to 30 minutes.
Add fresh herbs and cook another 10 minutes.
If desired, blend a few cups of soup and add back to the mixture for a thicker soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1412g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 2704 | ||
Calories from Fat: 1670 (62%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 185.5g | 247 % | |
Saturated Fat 53g | 265 % | |
Monounsaturated Fat 76.9g | ||
Polyunsanturated Fat 39.8g | ||
Cholesterol 920mg | 283 % | |
Sodium 874.9mg | 30 % | |
Potassium 2744.1mg | 72 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 11.4g | ||
Protein 230.3g | 329 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2704
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.