Tomato rice soup Recipe
American · Soup · 35 min total
A comforting and tangy tomato rice soup that's perfect for a light meal or starter. This easy recipe combines pantry staples for a quick, flavorful bowl.
10
min prep
min prep
25
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1/2 cup long-grain white rice
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sugar (optional, to balance acidity)
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Stir in crushed tomatoes, vegetable broth, rice, basil, oregano, salt, pepper, and sugar (if using). Bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until rice is tender.
- Taste and adjust seasoning. Serve hot, garnished with fresh basil or parsley.
Tips
- For a creamier soup, stir in 1/4 cup heavy cream or coconut milk before serving.
- Store leftovers in the refrigerator for up to 3 days; the rice will absorb liquid, so add extra broth when reheating.
- To make it vegan, use vegetable broth and omit any dairy garnish.
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