Tomato Rice Soup — a bowl of warm nostalgia
The first spoonful of this Tomato Rice Soup releases a comforting aroma of sautéed onion and garlic, bright tomato tang, and the faint herbal whisper of basil and oregano. The broth wraps around each grain of rice, offering a silky, slightly thickened texture that feels like a gentle hug on the palate. Warm, bright, and quietly savory, this soup balances homely simplicity with satisfying depth — a recipe that smells like home and tastes like care.
This is the kind of recipe you make when you want fast comfort: an easy weeknight dinner, a soothing dish for a chilly morning, or a light but satisfying offering for a small gathering. It’s also forgiving for beginner cooks and flexible enough to adapt when pantry staples are all you’ve got. If you love baked tomato-and-cheese combinations, try pairing it with a complementary dish like baked feta with tomatoes and spinach for a cozy, tomato-forward meal.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4 (about 1.5 cups per serving)
- Difficulty Level: Easy — great for cooks of all skill levels
Nutrition Highlights
Estimated nutrition per serving (4 servings total). These are approximations calculated from USDA FoodData Central ingredient profiles; actual values will vary based on the specific brands and whether you use low-sodium broth or no-salt-added tomatoes.
- Calories: ≈ 280 kcal
- Protein: ≈ 4–5 g
- Carbohydrates: ≈ 45–50 g
- Fat: ≈ 7–8 g
- Fiber: ≈ 2–3 g
- Sodium: highly variable — approximately 250–800 mg (use low-sodium broth and no-salt-added tomatoes to keep sodium near the lower end)
Note: These figures are estimates based on standard ingredient portions (1 cup uncooked white rice, one 14-oz can diced tomatoes, 2 tbsp olive oil, etc.) and verified against government nutrition databases such as USDA FoodData Central. For precise tracking, weigh your ingredients and use a nutrition calculator matched to your exact products.
Why You’ll Love It
This soup earns its place in your repertoire for several reasons:
- Instant comfort: the warm tomato broth, softened rice, and aromatic herbs create an instantly soothing bowl.
- Crowd-pleasing simplicity: gentle flavors and smooth texture appeal to kids and grown-ups alike.
- Speed and ease: from chopping to serving in about 35 minutes, it’s ideal for busy evenings.
- Pantry-friendly and adaptable: relies on shelf-stable ingredients (canned tomatoes, rice, broth) and welcomes improvisation.
- Light but satisfying: lower in fat than cream-based soups, it’s a good option for anyone seeking a comforting yet relatively light meal.
Method & Process
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes (with juice)
- 4 cups vegetable broth (low-sodium if preferred)
- 1 cup uncooked white rice (long-grain)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Optional ingredients and substitutions
- Swap olive oil for butter for richer flavor.
- Use brown rice (see note below) — increase simmer time by ~15–20 minutes and add 1/2 cup extra broth.
- Add a handful of baby spinach or chopped kale in the last 5 minutes for extra greens.
- Stir in a splash of cream or coconut milk for a creamier finish.
- For protein: add cooked shredded chicken, canned beans (drained), or a spoonful of grated Parmesan.
Step-by-step instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant (avoid browning).
- Stir in the diced tomatoes (with their juice), vegetable broth, rice, dried basil, dried oregano, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, or until the rice is tender. (If using brown rice, simmer until tender — about 35–40 minutes.)
- Taste and adjust seasoning if needed; add more salt, pepper, or herbs to preference.
- Serve hot, garnished with fresh parsley if desired.
Practical tips
- Prevent sticking: stir a few times during simmering, especially if your pot runs hot.
- Check doneness: rice should be tender but not mushy — taste a grain in the last few minutes.
- Texture control: if the soup thickens too much after resting, thin with extra broth or water and reheat gently.
- Flavor depth: sautéing the onion until lightly golden (not just translucent) adds more sweetness and depth.
Best Pairings
- Simple accompaniments: crusty bread, garlic toast, or buttered roll to dip into the broth.
- Lighter side: a crisp green salad with lemon vinaigrette to balance the tomato’s acidity.
- Heartier pairing: grilled cheese or a panini for a classic comfort-food combo.
- Breakfast/Brunch twist: serve with a soft-boiled or poached egg on top for extra richness — for more egg-and-tomato ideas, see this baked-feta eggs variation of tomato dishes at baked feta eggs with tomatoes and spinach.
- Beverage: a cup of black tea or a light-bodied red wine pairs nicely with the soup’s tomato acidity.
Shelf Life & Storage
- Room temperature: Do not leave the cooked soup out at room temperature for more than 2 hours (per food safety guidelines).
- Refrigeration: Store in an airtight container for 3–4 days. Reheat gently on the stove, adding a splash of broth if it’s become thick.
- Freezer: Freeze in airtight, freezer-safe containers for up to 2–3 months. Thaw overnight in the fridge before reheating. Note: rice can change texture after freezing; if you plan to freeze often, use slightly undercooked rice and finish cooking after reheating to maintain a better texture.
Pro Tips & Tricks
- Rice choice matters: long-grain white rice gives a lighter, separate-grain texture; short-grain or arborio will make it creamier. For whole-grain lovers, brown rice adds fiber but needs more liquid and time.
- Layer flavors: blooming dried herbs in the sautéed onions briefly will release more aroma than adding them to cold broth.
- Control acidity: if the tomatoes are very acidic, balance with a pinch of sugar or a small pat of butter to round the flavor.
- Salt last: with canned tomatoes and broth varying in salt content, season gradually and taste toward the end.
- Texture rescue: if the soup becomes too starchy, stir in a bit of acid (a splash of lemon) or thin with extra broth to refresh the flavor and texture.
Creative Twists
- Mediterranean twist: finish with a generous drizzle of extra-virgin olive oil, a handful of chopped basil, and crumbled feta on top.
- Spicy tomato-rice soup: add 1/4–1/2 teaspoon crushed red pepper flakes when sautéing garlic, and finish with a squeeze of lime.
- Protein-packed version: stir in a can of drained cannellini beans or shredded rotisserie chicken in the last few minutes to make the soup more filling.
- Creamy coconut variant (dairy-free): add 1/2 cup coconut milk near the end for a silky, slightly sweet profile — pair with curry-like spices (cumin, coriander) for an exotic spin.
- Veg-forward boost: toss in diced carrots and celery with the onion for a classic mirepoix base, or add frozen peas toward the end for color and sweetness.
All Your Questions Answered
Q: Can I use brown rice instead of white?
A: Yes — use 1 cup brown rice but increase the simmer time to 35–40 minutes and add 1/2 cup extra broth. Check for doneness and adjust liquid as needed.
Q: How can I reduce sodium?
A: Use low-sodium or homemade vegetable broth and no-salt-added canned tomatoes. Season gradually and taste before adding extra salt.
Q: My rice turned mushy — how do I prevent that?
A: Reduce simmer time slightly and check rice 5 minutes before the recipe’s end. Use long-grain rice for a firmer texture and avoid high heat that causes overcooking.
Q: Can I freeze this soup?
A: Yes, for up to 2–3 months. Note that rice can get softer after freezing; to avoid mushiness, slightly undercook the rice before freezing and finish cooking after reheating.
Q: Want more protein without meat?
A: Stir in canned beans (cannellini or chickpeas) or add a scoop of cooked lentils near the end.
Conclusion
I hope this Tomato Rice Soup finds a warm spot in your weeknight rotation — simple, forgiving, and full of cozy flavor. If you want another quick tomato-and-rice take, check this Tomato and Rice Soup for a slightly different method and flavor profile. For a fast, cozy version with a different spice and texture balance, see this Quick Tomato Rice Soup – a cozy, quick, and easy meal | Jo Eats.
If you try the recipe, leave a comment or a photo — I love seeing how readers make it their own. Happy cooking!
Print
Tomato Rice Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm and comforting Tomato Rice Soup, perfect for cozy evenings. This dish combines the tangy flavor of tomatoes with aromatic herbs and tender rice.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes (with juice)
- 4 cups vegetable broth (low-sodium if preferred)
- 1 cup uncooked white rice (long-grain)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant (avoid browning).
- Stir in the diced tomatoes (with their juice), vegetable broth, rice, dried basil, dried oregano, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, or until the rice is tender.
- Taste and adjust seasoning if needed; add more salt, pepper, or herbs to preference.
- Serve hot, garnished with fresh parsley if desired.
Notes
Use low-sodium broth and no-salt-added tomatoes to control sodium levels. For a creamier texture, you can stir in coconut milk near the end.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
