Creamy Tomato and Rice Soup
Low fat and yummy
- 1 cup long grain rice or brown rice
- 1 1/2 cups water
- 1 28-ounce can d8ced tomatoes
- 1 large yellow onions, roughly chopped
- 6 cloves garlic, peeled
- 1/2 teaspoon dried basil
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary
- Salt and black pepper to taste
- 1 15-ounce can tomato sauce
- 1 cup chicken broth
- 1 tablespoon balsamic vinegar
- 1 cup fat-free half and half
Adapted from stickygooeycreamychewy.com
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.
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.