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.
