Cheesy Tomato Rice Soup
Dive into a bowl of ultimate comfort with this Cheesy Tomato Rice Soup, a creamy and hearty dish that brings nostalgic flavors to the table with a gourmet twist. Featuring tender white rice simmered in a rich blend of crushed tomatoes, aromatic vegetables, and savory herbs, this soup is elevated with luscious heavy cream and a double dose of sharp cheddar and Parmesan cheeses. The result is a velvety, indulgent texture and a bold, cheesy tang that perfectly complements the fresh, herbaceous notes of basil and oregano. Ready in just under an hour, this satisfying recipe is perfect for weeknight dinners or cozy gatherings. Garnished with vibrant fresh basil, it’s a soul-warming crowd-pleaser that pairs beautifully with a crusty loaf of bread or a crisp side salad.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 2 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 0.5 cups white rice, uncooked
- 0.5 cups heavy cream
- 2 cups sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, finely grated
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- black pepper, to taste
- 3 pieces fresh basil leaves, for garnish
Instructions
In a large pot, heat the butter and olive oil over medium heat until melted and shimmering.
Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the crushed tomatoes, chicken or vegetable broth, dried basil, dried oregano, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 10 minutes to allow the flavors to meld.
Stir in the uncooked rice and simmer for an additional 15 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
Reduce the heat to low and stir in the heavy cream. Gradually add the shredded sharp cheddar cheese and Parmesan cheese, stirring constantly until fully melted and smooth.
Taste and adjust the seasoning if necessary, adding more salt or pepper as desired.
Ladle the soup into bowls, garnish with fresh basil leaves, and serve hot. Enjoy!
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1465 mg | 64% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 9.5 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 680 mg | 52% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
