Print

Hearty Tomato Rice Soup

A bowl of hearty tomato rice soup topped with fresh basil on a rustic wooden table
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, comforting one-pot Hearty Tomato Rice Soup made with crushed tomatoes, tender rice, and aromatic herbs. Naturally vegetarian and ready in 30 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 6 cups vegetable or chicken broth
  • 1/2 cup uncooked long-grain white rice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1 teaspoon sugar (optional, to cut acidity)
  • Salt and black pepper to taste
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Saute for 5 to 7 minutes, stirring occasionally, until vegetables soften and the onion turns translucent.
  2. Add the minced garlic and stir constantly for about 1 minute until fragrant. Watch closely to prevent burning.
  3. Pour in the crushed tomatoes and broth. Add the uncooked rice and stir to combine. The soup will look thin at this stage.
  4. Add dried oregano, dried basil, bay leaf, and optional sugar. Season with a pinch of salt and pepper. Stir once more.
  5. Bring to a boil over medium-high heat, then reduce to a low simmer. Cover and cook for 15 minutes, then check the rice. If not fully tender, cover and cook up to 5 minutes more.
  6. Remove and discard the bay leaf. Taste the soup and adjust seasoning with more salt, pepper, or sugar as needed.
  7. Ladle hot soup into bowls and garnish with fresh parsley or basil if desired. Serve immediately.

Notes

  • Rice keeps absorbing liquid as the soup sits. For leftovers, consider cooking the rice separately and adding it to individual bowls at serving time to maintain broth consistency.
  • Fire-roasted crushed tomatoes add a slightly smoky depth and are highly recommended over regular crushed tomatoes.
  • To freeze, leave the rice out of the batch intended for freezing. Freeze the broth base for up to 3 months and stir in freshly cooked rice when reheating.
  • For a creamier version, stir in a splash of heavy cream or coconut milk at the end of cooking.

Nutrition

Find it online: https://www.benefitiany.com/hearty-tomato-rice-soup/