This tomato soup with rice is the ultimate healthy and delicious dish for a rainy fall day. And it's so easy to prepare!
One of the best features of this tomato rice soup is its versatility. It's hearty enough to serve as a main course with a green salad or garnish with grilled cheese. You can also add a variety of vegetables like sautéed mushrooms, zucchini, and carrots.
This tomato soup is made with canned tomatoes, but you can also make it with fresh tomatoes. But then the preparation time – peeling and chopping them – will be much longer and it will cost you more. That is why we advise you to choose the option for making tomato soup with rice described in the article and simply buy canned tomatoes from a good manufacturer.
Ingredients for 5 servings
What do you need to prepare the recipe for this warm autumn soup? Here is the list!
- 2 teaspoons olive oil
- 1 small yellow onion finely diced
- 3 minced garlic cloves
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon ground paprika
- 800g crushed canned tomatoes + 400g crushed canned tomatoes
- 500 ml vegetable broth (low sodium)
- 250 ml water
- 150 g uncooked brown basmati rice (rinsed and drained)
- 5 large basil leaves, thinly sliced
- 3 tablespoons thinly chopped parsley
- Salt and pepper to taste
Instructions – How to prepare the dish
The general instructions for this tomato rice soup recipe are very simple: Sauté the aromatic ingredients, cook them with the tomatoes, rice and stock, then add the fresh herbs.
- Heat the olive oil in a large saucepan over medium-high heat.
- Add the diced onion. Cook, stirring occasionally, until the onion becomes soft and translucent - 6 to 8 minutes. If the onions seem dried out while cooking, add a teaspoon or two of water.
- Add the garlic, oregano, ground paprika, salt and pepper. Cook, stirring, for 1 minute.
- Pour in the crushed tomatoes (both cans), vegetable broth, water and rice. Stir. Bring the mixture to a boil, then reduce the heat to medium-low (or a heat that allows the mixture to simmer).
- Simmer the mixture, covered, until the rice is tender, about 30 to 40 minutes. Stir a few times during cooking and scrape the bottom of the pot with a wooden spoon to make sure the rice doesn't stick.
- Season the rice with salt and pepper. Stir in the basil and parsley. Serve.
Tips for storing and freezing
Tomato soup with rice is a fantastic meal for lunch or a light dinner. It can be stored in the refrigerator or freezer.
- Refrigerator: Cool the soup, then transfer it to an airtight container and store in the refrigerator for up to 5 days.
- freezer compartment: Cool the soup, then transfer it to an airtight, freezer-safe container or resealable freezer bag. Freeze for up to 3 months.
- Rewarm up: If you froze the soup, remove it from the freezer and let it thaw in the refrigerator overnight.
