Made with a handful of pantry staples, this simple tomato rice soup is a nourishing and cozy soup that comes together super quickly and easily. It’s a budget-friendly recipe that’s perfect for when you’re not sure what you want more dinner but want something warm and hearty.
There’s just something so cozy about tomato-based recipes. They’re creamy, comforting, and full of rich flavor. This recipe combines a broth tomato soup with rice to make for an even more comforting and filling dish.
Why You’ll Love This Recipe
- This tomato and rice recipe has definitely been a go-to when I don’t want to run out to the store. It uses ingredients that are pantry staples so you can easily whip this tomato soup rice in no time.
- I love the rich tomato flavors that this soup has and the bites of tomatoes throughout.
- It’s not a difficult recipe to make! It only takes a few short steps.
Ingredients You’ll Need
- oil — I use olive oil but you can use whatever neutral oil you have on hand, such as avocado oil.
- green onions — I use green onions as I always have some regrowing in a jar of water on my countertops. You can also use a small yellow onion if you prefer.
- garlic — I highly prefer mincing garlic on my own and not pre-minced garlic in a jar.
- salt — some kosher salt to balance out the flavor.
- garlic powder — just a little extra oomph of garlic flavor.
- dried basil — I use dried basil but you can also use dried oregano.
- basmati rice — make sure to always rinse your rice before using to remove any dust, debris, and extra starch.
- tomato paste — to deepen the tomato flavor and help thicken the soup.
- sugar — just a pinch of sugar balances out the acidity of the tomato flavor.
- canned diced tomatoes — I use one can of diced tomatoes. You can also use canned whole plum tomatoes and smash them up in the pot while you simmer the tomato rice soup.
- broth — you can use any broth of your choice. I like using vegetable broth for this tomato and rice soup. Just make sure to use low-sodium broth, so you can control how salty the soup is.
How to Make Tomato Rice Soup
- Heat 1½ tablespoons of oil in a Dutch oven (or large heavy bottom pot) over medium heat. Add the green onions to the pot and saute for a minute before adding the garlic.
- Saute for another minute and add the salt, garlic powder, and dried basil. Give everything a stir until everything is well combined.
- Add the rinsed rice and saute for a minute until everything is well combined. (Deglaze with a bit of broth if needed)
- Add the tomato paste with the sugar and saute for a minute.
- Add the canned diced tomatoes and broth to the pot. Allow the pot to come up to a simmer, stirring throughout, and simmer for 15 to 20 minutes or until the rice has cooked through and is tender. Keep the lid on between stirring the soup. Add additional salt and some freshly cracked pepper, if desired, before serving.
Recipe Tips and Notes
- For some heat, you can add some red pepper flakes to the soup.
- Garnish with fresh basil if you desire.
- For extra protein, you can add some leftover shredded chicken (or shred a rotisserie chicken) to the soup.
- If you want some extra richness, you can add some shaved parmesan to the soup or simmer the soup with a parmesan rind.
- Serve this with some croutons or garlic bread to make this tomato and rice soup even more hearty and filling.
Make Ahead Tips
- Meal prep: this recipe is not ideal for making too far ahead of time as the rice will continue to absorb the liquid as it sits. When reheating, the rice may continue to cook and if you cook it for too long, the texture of the rice might be similar to congee.
Tomato Rice Soup
Made with a handful of pantry staples, this simple tomato rice soup is a nourishing and cozy soup that comes together super quickly and easily. It’s a budget-friendly recipe that’s perfect for when you’re not sure what you want more dinner but want something warm and hearty.
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Servings: 5 servings
Ingredients
- 1½ tablespoons olive oil
- 2 to 3 stalks green onions, diced, roots removed
- 2 to 3 tablespoons minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 tablespoon dried basil
- 1 cup basmati rice, rinsed and drained
- 2 tablespoons tomato paste
- ½ tablespoon sugar
- 28 ounce canned diced tomatoes, (796mL)
- 4½ cup broth, low sodium, vegetable or chicken
Equipment
- large pot
Instructions
- Heat 1½ tablespoons of oil in a Dutch oven (or large heavy bottom pot) over medium heat. Add the green onions to the pot and saute for a minute before adding the garlic.
- Saute for another minute and add the salt, garlic powder, and dried basil. Give everything a stir until everything is well combined.
- Add the rinsed rice and saute for a minute until everything is well combined. (Deglaze with a bit of broth if needed)
- Add the tomato paste with the sugar and saute for a minute.
- Add the canned diced tomatoes and broth to the pot. Allow the pot to come up to a simmer, stirring throughout, and simmer for 15 to 20 minutes or until the rice has cooked through and is tender. Keep the lid on between stirring the soup. Add additional salt and some freshly cracked pepper, if desired, before serving.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Calories: 230kcal | Carbohydrates: 43g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1593mg | Potassium: 460mg | Fiber: 3g | Sugar: 8g | Vitamin A: 788IU | Vitamin C: 18mg | Calcium: 90mg | Iron: 3mg
Nutrition Disclaimer
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