Tomato Zucchini and Rice Soup
Warm up with a comforting bowl of Tomato Zucchini and Rice Soup, a wholesome, veggie-packed recipe that’s as delicious as it is nourishing. This vibrant soup combines tender zucchini, sweet carrots, savory celery, and robust canned tomatoes, all simmered in a flavorful vegetable broth infused with aromatic oregano and basil. The addition of hearty white rice makes it satisfying enough for a main course, while a garnish of fresh parsley adds a bright, herbaceous touch. Perfect for a cozy weeknight dinner or meal prep, this one-pot dish comes together in just 50 minutes and can easily be adjusted for your favorite seasonings. Packed with fresh vegetables, gluten-free, and rich in flavor, this Tomato Zucchini and Rice Soup is a healthy classic that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium zucchini, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 28 ounces canned diced tomatoes
- 6 cups vegetable broth
- 0.5 cup uncooked white rice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced zucchini, carrots, and celery. Sauté for 5-6 minutes until the vegetables begin to soften.
Stir in the canned diced tomatoes, including their juice, and the vegetable broth. Bring the mixture to a boil.
Once boiling, add the uncooked white rice, dried oregano, dried basil, salt, and black pepper. Stir well to combine.
Reduce the heat to low, cover the pot, and let the soup simmer gently for 20-25 minutes, or until the rice is tender and the vegetables are fully cooked.
Taste the soup and adjust seasoning with additional salt or pepper, if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve hot.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6957 mg | 302% | |
| Total Carbohydrate | 236.8 g | 86% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 65.0 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 682 mg | 52% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 6184 mg | 132% | |
*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.
