Slow Cooker Seafood and Rice Soup Recipe

Name: Slow Cooker Seafood and Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, chopped; 2 garlic cloves crushed; 1 dash olive oil; 1/2 tsp paprika; 1 bay leaf; 1 can chopped tomatoes 400ml; 1/2 liter fish stock; 50 ml white wine; 75 grams short grain rice; 250 grams fresh or frozen and thawed seafood mix; 1 extra water to thin soup

Servings: persons

1 onion, chopped
2 garlic cloves crushed
1 dash olive oil
1/2 tsp paprika
1 bay leaf
1 can chopped tomatoes 400ml
1/2 liter fish stock
50 ml white wine
75 grams short grain rice
250 grams fresh or frozen and thawed seafood mix
1 extra water to thin soup

1
I sautee onion and garlic in a pan.
2
Add paprika and cook out for a minute to release flavour.
3
Add chopped tomatoes and simmer for 10 minutes
4
Blend everything so that is smooth and transfer to slow cooker - crockpot.
5
Add the wine and simmer for a minute
6
Add stock and bay leaf and leave for 4-5 hours on low.
7
Add the rice and let it simmer for half hour
8
Turn up to high and add the seafood simmer extra 15 minutes and thin with water as required.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 onion, chopped, 2 garlic cloves crushed, 1 dash olive oil, 1/2 tsp paprika, and more.

Yes, Slow Cooker Seafood and Rice Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Seafood and Rice Soup

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