tomato rice soup recipe

Written ByJenny Smyth Posted on
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The Best tomato rice soup recipe

I’m so excited to share this delicious tomato rice soup recipe with you all. This recipe has been a staple in our household for years, and it’s a perfect example of how a simple dish can bring so much joy to our family.

The first time I made this soup, I was immediately hooked – the combination of flavors and textures was just magic. My kids, who are notoriously picky eaters, devoured it in seconds, and my husband, who’s not a big fan of soup, even asked for seconds.

It’s become a regular in our household, especially during the colder months when a warm bowl of goodness is just what we need to cozy up with. One of the things I love about this recipe is how easy it is to make.

It’s a great way to use up any leftover rice or veggies we have on hand, and it’s also super customizable – feel free to add your favorite spices or herbs to give it an extra boost of flavor. I’ve also found that it’s a great way to get my kids involved in cooking – they love helping me chop the veggies and stir the pot.

And let’s be real – who doesn’t love a good soup that’s both healthy and filling? This recipe checks all those boxes and more.

It’s packed with nutritious ingredients like tomatoes, onions, garlic, and rice, making it a great option for meal prep or a quick weeknight dinner.

Tomato Rice Soup

4.8 from 634 votes

A comforting and hearty soup made with ripe tomatoes and tender rice. This simple dish is perfect for a quick lunch or a light dinner.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Soup

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
4 cups ripe tomatoes, chopped (or 2 cans of 14.5 oz diced tomatoes)
4 cups vegetable broth
1/2 cup long-grain white rice
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and black pepper to taste
Fresh basil leaves for garnish (optional)

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat.
2Add the diced onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
3Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4Then add the chopped tomatoes, vegetable broth, rice, dried basil, and dried oregano.
5Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer, covered, for 20 to 25 minutes.
6The rice should be tender and fully cooked through.
7Season the soup with salt and black pepper to taste.
8Ladle the hot soup into bowls and garnish with fresh basil leaves if desired.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Knife and cutting board
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 720mg🌾Total Carbs: 46g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 6g

📝Notes

For a creamier texture, blend half of the soup with an immersion blender before serving. You can also add cooked chicken or white beans for extra protein.

Watch Video Of How Tomato Rice Soup Works

This tomato rice soup recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family.

It’s easy to make ahead of time and reheat as needed, making it perfect for busy households or events where everyone needs their own bowl.

Plus, its versatility means you can customize it however you like – add some protein like chicken or beans for extra staying power, or swap out the veggies for whatever you have on hand.

❓ Frequently Asked Questions About Tomato Rice Soup

Q: What type of rice should I use for this recipe?

This recipe works best with white or brown rice that has been cooked until it’s nice and tender. You can also use leftover cooked rice if you have some on hand.

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