Tasty Tomato Rice Soup
Warm up with a comforting bowl of Tasty Tomato Rice Soup, a hearty and flavorful dish perfect for cozy evenings or quick weekday dinners. This vibrant soup combines the tangy richness of crushed tomatoes with the subtle sweetness of sautéed onions, carrots, and celery, creating a flavorful vegetable base. Infused with dried oregano and basil, it’s further elevated by the addition of fluffy cooked rice, which makes it satisfyingly filling. A hint of sugar balances the acidity, while vegetable broth ties all the flavors together. For an indulgent twist, stir in a splash of heavy cream for a velvety texture. Ready in just 40 minutes, this easy tomato rice soup is a one-pot wonder the whole family will love. Garnish with fresh parsley or basil for a bright, herbaceous finish, and pair it with crusty bread for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 medium, diced carrot
- 1 diced celery stalk
- 28 ounces canned crushed tomatoes
- 4 cups vegetable broth
- 2 cups cooked white or brown rice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup heavy cream (optional)
- 2 tablespoons, chopped (for garnish) fresh parsley or basil
Instructions
Heat a large pot over medium heat and add the olive oil.
Once the oil is hot, add the chopped onion and cook for 4-5 minutes until softened and translucent.
Stir in the minced garlic, diced carrot, and diced celery. Cook for another 3-4 minutes, stirring occasionally.
Pour in the canned crushed tomatoes and vegetable broth. Stir to combine.
Add the dried oregano, dried basil, sugar, salt, and black pepper. Bring the mixture to a gentle boil.
Reduce the heat to low and let the soup simmer uncovered for 20 minutes, stirring occasionally.
Add the cooked rice to the pot and stir to combine. Cook for an additional 5 minutes to allow the flavors to meld together.
If using, stir in the heavy cream and heat the soup for another 2 minutes (do not let it boil).
Taste and adjust the seasonings as needed.
Ladle the soup into bowls and garnish with freshly chopped parsley or basil. Serve warm and enjoy.
Nutrition Facts
Calories |
1660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 5689 mg | 247% | |
| Total Carbohydrate | 248.4 g | 90% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 63.0 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 5062 mg | 108% | |
*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.
