Tomato rice soup
There’s something undeniably comforting about a warm bowl of soup. It’s the kind of dish that wraps you in a cozy blanket, no matter the season. This Tomato rice soup is not only easy to make but also packed with flavor and nutrients. With a base of vibrant tomatoes and wholesome brown rice, it’s a hearty meal that can stand alone or pair beautifully with a slice of crusty bread. Let’s dive into the details of this delightful recipe that’s perfect for any occasion.
Why This Recipe Works
This Tomato rice soup is a celebration of simplicity and flavor. The combination of crushed tomatoes and vegetable broth creates a rich, tangy base, while the brown rice adds a satisfying texture. The herbs infuse the soup with a fragrant aroma, making it irresistible. Plus, it’s a one-pot wonder, meaning less cleanup for you! Whether you’re looking for a quick weeknight dinner or a comforting dish to warm you up, this recipe is a winner.
Ingredient Notes
- 1 tablespoon olive oil: This adds richness and helps sauté the aromatics.
- 1 medium yellow onion, diced: The foundation of flavor; sweet and savory.
- 2 cloves garlic, minced: Enhances the aroma and adds depth to the soup.
- 1 teaspoon dried oregano: A classic herb that complements the tomatoes beautifully.
- 1/2 teaspoon dried basil: Adds a touch of sweetness and freshness.
- 1/4 teaspoon black pepper: For a hint of heat and flavor.
- 1/4 teaspoon kosher salt: Essential for enhancing all the flavors.
- 1 can (28 ounces) no-salt-added crushed tomatoes: The star of the show; rich, tangy, and vibrant.
- 4 cups low-sodium vegetable broth: Provides a flavorful base without overpowering the soup.
- 3/4 cup long-grain brown rice: A hearty grain that makes this soup filling and nutritious.
- Fresh parsley, chopped (for garnish): Adds a pop of color and freshness to your bowl.
Cook’s Kit
- Large pot: For sautéing and simmering the soup.
- Wooden spoon: Ideal for stirring and mixing.
- Measuring cups and spoons: For accurate ingredient measurements.
- Chef’s knife: Perfect for chopping onions and garlic.
Build Tomato rice soup Step by Step
Step 1: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the diced yellow onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
Step 2: Add the Herbs and Seasonings
Sprinkle in the dried oregano, dried basil, black pepper, and kosher salt. Stir well to combine, allowing the herbs to release their flavors into the oil.
Step 3: Incorporate the Tomatoes
Pour in the crushed tomatoes, stirring to combine with the sautéed aromatics and spices. Let this mixture cook for about 2-3 minutes to blend the flavors.
Step 4: Pour in the Broth
Add the vegetable broth to the pot, stirring to incorporate. Increase the heat to bring the mixture to a gentle boil.
Step 5: Add the Rice
Once boiling, add the long-grain brown rice. Stir well, then reduce the heat to low and cover the pot. Allow it to simmer for about 40-45 minutes, or until the rice is tender.
Step 6: Finishing Touches
Once the rice is cooked, taste the soup and adjust the seasoning if necessary. Remove from heat and let it sit for a few minutes. Ladle the Tomato rice soup into bowls and garnish with fresh chopped parsley before serving.
Spring–Summer–Fall–Winter Ideas
- Spring: Add fresh asparagus or peas for a seasonal twist.
- Summer: Incorporate diced zucchini or bell peppers for a vibrant, veggie-packed soup.
- Fall: Stir in some chopped kale or spinach for added nutrition and color.
- Winter: Serve with a side of crusty bread or grilled cheese for a cozy meal.
Chef’s Notes
- Feel free to customize the herbs according to your preference—thyme or rosemary would also work beautifully.
- If you’d like a creamier soup, consider adding a splash of coconut milk or a dollop of yogurt when serving.
- This soup can easily be made vegan by ensuring all ingredients are plant-based.
- Leftover soup can be quickly reheated on the stove or in the microwave for a convenient lunch or dinner option.
Storing, Freezing & Reheating
The Tomato rice soup can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, let the soup cool completely, then transfer it to freezer-safe bags or containers. It can be frozen for up to 3 months. When you’re ready to enjoy, defrost in the refrigerator overnight and reheat on the stove or in the microwave until heated through.
Ask & Learn
Can I use white rice instead of brown rice?
Yes, you can substitute white rice for brown rice. However, keep in mind that white rice will cook faster, so adjust the cooking time to about 20-25 minutes.
What can I serve with this soup?
This Tomato rice soup pairs wonderfully with a variety of sides, such as a fresh green salad, garlic bread, or a simple sandwich for a complete meal.
Can I add protein to the soup?
Absolutely! You can add cooked beans, lentils, or even shredded chicken for extra protein. Just stir them in during the last few minutes of cooking to warm through.
How do I make this soup spicy?
If you enjoy a bit of heat, consider adding red pepper flakes or a diced jalapeño along with the onions. Adjust the amount according to your heat tolerance.
Final Bite
As the warmth of the Tomato rice soup fills your kitchen, you can almost taste the love that goes into every spoonful. This recipe not only nourishes the body but also brings comfort to the soul. It’s the kind of dish that becomes a staple in your home, perfect for sharing with friends or enjoying on a quiet evening in. So grab your ingredients and get ready to savor a bowl of happiness!
With its vibrant flavors and wholesome ingredients, this Tomato rice soup is sure to become a favorite in your recipe collection. Whether you’re cooking for yourself or a gathering, this dish is bound to impress. Enjoy!
Tomato rice soup
Ingredients
Equipment
Method
- In a large pot, heat the olive oil over medium heat. Add the diced yellow onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Sprinkle in the dried oregano, dried basil, black pepper, and kosher salt. Stir well to combine, allowing the herbs to release their flavors into the oil.
- Pour in the crushed tomatoes, stirring to combine with the sautéed aromatics and spices. Let this mixture cook for about 2-3 minutes to blend the flavors.
- Add the vegetable broth to the pot, stirring to incorporate. Increase the heat to bring the mixture to a gentle boil.
- Once boiling, add the long-grain brown rice. Stir well, then reduce the heat to low and cover the pot. Allow it to simmer for about 40-45 minutes, or until the rice is tender.
- Once the rice is cooked, taste the soup and adjust the seasoning if necessary. Remove from heat and let it sit for a few minutes. Ladle the Tomato rice soup into bowls and garnish with fresh chopped parsley before serving.
Notes
- Feel free to customize the herbs according to your preference—thyme or rosemary would also work beautifully.
- If you’d like a creamier soup, consider adding a splash of coconut milk or a dollop of yogurt when serving.
- This soup can easily be made vegan by ensuring all ingredients are plant-based.
