Tomato Rice Soup
Warm, comforting, and bursting with flavor, this Tomato Rice Soup is the ultimate one-pot meal for cozy nights. Packed with hearty vegetables like carrots, celery, and onion, and simmered to perfection with savory herbs like basil and oregano, this soup delivers a wholesome, rustic appeal. The addition of tender white rice makes it satisfyingly filling, while a touch of paprika and freshly ground black pepper add subtle warmth. Perfectly balanced with a hint of optional sugar to mellow the tomatoes’ natural acidity, this vegetarian soup is both nourishing and easy to prepare in just 45 minutes. Serve it piping hot, garnished with fresh parsley, for a simple yet soul-soothing dish that's sure to become a family favorite. Whether you're looking for a quick dinner or meal-prep inspiration, this tomato rice soup is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 2 stalks celery stalks, diced
- 28 ounces canned diced tomatoes
- 6 cups vegetable broth
- 1 cup uncooked white rice
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 1 teaspoon sugar (optional, to balance acidity)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, diced carrot, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
Stir in the canned diced tomatoes along with their juices and the vegetable broth. Bring the mixture to a boil.
Add the uncooked rice, dried basil, dried oregano, paprika, salt, and freshly ground black pepper to the pot. Stir well to combine.
Reduce the heat to low, cover the pot partially with a lid, and let the soup simmer for about 20 minutes, or until the rice is tender.
Taste the soup and adjust seasoning as needed. If the tomatoes are too acidic, stir in the optional teaspoon of sugar to balance the flavors.
Remove the soup from heat and ladle it into bowls.
Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6864 mg | 298% | |
| Total Carbohydrate | 299.2 g | 109% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 57.0 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 4913 mg | 105% | |
*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.
