Tomato rice soup
There’s something incredibly comforting about a warm bowl of tomato rice soup. It’s the kind of dish that wraps you in a cozy embrace, perfect for a chilly evening or when you need a little pick-me-up. This recipe is not only simple and quick to prepare, but it also bursts with flavors that remind you of homemade goodness. Whether you’re a busy parent, a student, or just someone who loves delicious food, this tomato rice soup is sure to become a staple in your kitchen.
Why I Love This Recipe
This tomato rice soup is a delightful blend of flavors and textures. The sweetness of the tomatoes, combined with the earthiness of the rice and herbs, creates a harmonious dish that is both satisfying and nourishing. It’s versatile enough to be enjoyed on its own or paired with a crisp salad, like Corn Tomato Avocado Salad, for a complete meal. Plus, it’s a fantastic way to sneak in some whole grains and vegetables, making it a wholesome choice for families and individuals alike.
Ingredients at a Glance
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 can (28 ounces) no-salt-added crushed tomatoes
- 4 cups low-sodium vegetable broth
- 3/4 cup long-grain brown rice
- Fresh parsley, chopped (for garnish)
Setup & Equipment
- Large pot or Dutch oven: This will be your main cooking vessel.
- Wooden spoon or spatula: Perfect for stirring the ingredients.
- Measuring cups and spoons: For accurate ingredient measurements.
- Knife and cutting board: To dice the onion and mince the garlic.
Tomato rice soup Made Stepwise
Step 1: Heat the Oil
Start by heating the olive oil in a large pot over medium heat. The oil will serve as the base for your soup, giving it a rich flavor.
Step 2: Sauté the Aromatics
Add the diced onion to the pot and sauté for about 5 minutes, or until it becomes translucent. Stir in the minced garlic and cook for another minute, allowing the garlic to release its fragrant aroma.
Step 3: Add the Herbs
Sprinkle in the dried oregano, dried basil, black pepper, and kosher salt. Stir well to combine and let the herbs infuse their flavors into the onion and garlic mixture.
Step 4: Incorporate the Tomatoes
Pour in the can of crushed tomatoes and stir to combine. The acidity of the tomatoes will balance beautifully with the sweetness of the sautéed onions.
Step 5: Add the Broth and Rice
Pour in the low-sodium vegetable broth and bring the mixture to a gentle boil. Once boiling, stir in the long-grain brown rice. This will add heartiness to your soup and make it a complete meal.
Step 6: Simmer
Reduce the heat to low and cover the pot. Allow the soup to simmer for about 30-40 minutes, or until the rice is tender and has absorbed the flavors of the broth.
Step 7: Serve and Garnish
Once the rice is cooked, ladle the soup into bowls and garnish with freshly chopped parsley. This adds a bright touch and a burst of freshness to your delicious tomato rice soup.
Spring–Summer–Fall–Winter Ideas
- Spring: Add fresh asparagus or peas for a pop of color and flavor.
- Summer: Toss in some diced zucchini or yellow squash for a seasonal twist.
- Fall: Incorporate roasted pumpkin or butternut squash for a hearty addition.
- Winter: Serve with a side of warm crusty bread or grilled cheese for a comforting meal.
Don’t Do This
When making tomato rice soup, avoid using low-quality tomatoes, as they can affect the overall flavor of the dish. Always opt for no-salt-added crushed tomatoes to control the sodium levels in your soup. Additionally, don’t skip the herbs; they’re essential for bringing depth and flavor to your dish.
Storing Tips & Timelines
Tomato rice soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat until heated through. If you plan to freeze the soup, allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Just remember to leave some space in the container, as the soup will expand when frozen.
Reader Questions
Can I use white rice instead of brown rice?
Yes, you can substitute white rice for brown rice, but keep in mind that the cooking time will be reduced. White rice typically cooks in about 15-20 minutes, so adjust your simmering time accordingly.
Is there a way to make this soup creamier?
Absolutely! For a creamier texture, you can stir in a splash of coconut milk or heavy cream just before serving. This will add richness and a lovely creaminess to the tomato rice soup.
Can I add protein to this soup?
Yes, you can easily add protein such as cooked chicken, beans, or lentils to make the soup more filling. Just stir them in during the last few minutes of cooking to heat through.
How do I adjust the spice level in the soup?
If you’d like to add some heat, consider including a pinch of red pepper flakes or a chopped jalapeño while sautéing the onions. This will give your tomato rice soup a nice kick!
You Might Also Like
- Cilantro Lime Rice – A flavorful side that pairs perfectly with many dishes.
- Green Chili Chicken Soup – For those who crave a bit of spice.
Ready to Cook?
This tomato rice soup is not only a delightful dish but also a canvas for your creativity in the kitchen. With its simple ingredients and easy preparation, it’s the perfect recipe for any home cook. So gather your ingredients, put on your apron, and let the aroma of this comforting soup fill your kitchen. You won’t regret it!
Tomato rice soup
Ingredients
Equipment
Method
- Start by heating the olive oil in a large pot over medium heat. The oil will serve as the base for your soup, giving it a rich flavor.
- Add the diced onion to the pot and sauté for about 5 minutes, or until it becomes translucent. Stir in the minced garlic and cook for another minute, allowing the garlic to release its fragrant aroma.
- Sprinkle in the dried oregano, dried basil, black pepper, and kosher salt. Stir well to combine and let the herbs infuse their flavors into the onion and garlic mixture.
- Pour in the can of crushed tomatoes and stir to combine. The acidity of the tomatoes will balance beautifully with the sweetness of the sautéed onions.
- Pour in the low-sodium vegetable broth and bring the mixture to a gentle boil. Once boiling, stir in the long-grain brown rice. This will add heartiness to your soup and make it a complete meal.
- Reduce the heat to low and cover the pot. Allow the soup to simmer for about 30-40 minutes, or until the rice is tender and has absorbed the flavors of the broth.
- Once the rice is cooked, ladle the soup into bowls and garnish with freshly chopped parsley. This adds a bright touch and a burst of freshness to your delicious tomato rice soup.
Notes
- For added flavor, use high-quality tomatoes.
- Store leftovers in an airtight container for up to 4 days.
- Freeze for up to 3 months, leaving space for expansion.
