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.
