Fresh Tomato Soup with Rice
Savor the comforting essence of homemade **Fresh Tomato Soup with Rice**, a vibrant and hearty dish that highlights the natural sweetness of ripe tomatoes and fragrant basil. This easy recipe combines simmered fresh tomatoes with sautéed garlic and onion for a robust, flavorful broth that’s pureed until velvety smooth. The addition of tender, fluffy long-grain white rice adds satisfying texture to every bite, while optional ingredients like heavy cream and parmesan cheese elevate the dish with a touch of indulgence. Perfect for a cozy lunch or light dinner, this classic soup is both wholesome and satisfying. Pair it with crusty bread for the ultimate comfort meal. Keywords: fresh tomato soup, homemade soup recipe, tomato basil soup, soup with rice, vegetarian soup.
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Recipe Information
Ingredients
- 6 large fresh tomatoes
- 1 medium onion
- 3 whole garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 0.5 cup long-grain white rice
- 6 fresh basil leaves
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons heavy cream (optional)
- 2 tablespoons parmesan cheese (optional)
Instructions
Wash the fresh tomatoes and make a small 'X' on the bottom of each using a sharp knife. This will make it easier to peel them later.
Bring a pot of water to boil and drop the tomatoes in for 1-2 minutes until the skins start to peel away. Remove them and place in an ice bath to cool. Peel and chop the tomatoes into small chunks.
Finely chop the onion and mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic. Sauté for about 5 minutes, or until the onion is soft and translucent.
Add the chopped tomatoes to the pot. Stir in the sugar, salt, and black pepper. Let the mixture simmer for 10 minutes, stirring occasionally.
Pour in the vegetable broth and add the fresh basil leaves. Let the soup simmer for 15 more minutes to combine the flavors.
While the soup is simmering, rinse the rice in a fine mesh strainer under cold water. In a separate small pot, cook the rice according to the package instructions (usually about 1 cup of water for 1/2 cup of rice). Once cooked, fluff with a fork and set aside.
Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, let the soup cool slightly and blend in batches in a stand blender.
Return the blended soup to the pot and heat gently. Stir in the heavy cream if using, for a richer texture.
To serve, spoon some cooked rice into each bowl and ladle the hot soup over the rice. Garnish with an extra basil leaf and a sprinkle of parmesan cheese, if desired.
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 4788 mg | 208% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 48.7 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4168 mg | 89% | |
*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.
