Tomato rice soup is a delicious recipe that combines the flavors of canned tomatoes, veggies, and tender rice in one warm and hearty bowl. This 30-minute recipe makes for a quick and easy vegetarian dinner or satisfying lunch any day of the week! It's classic comfort food your whole family will look forward to!
Easy Tomato Rice Soup Recipe
Tomato rice soup is a hearty soup that is full of your favorite vegetables and juicy tomatoes! This soup is quick, simple, and budget-friendly!
You can enjoy this filling soup for lunch or a quick and light dinner. It is sure to be loved by your non-meat-eating friends and family, also!
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🥘Tomato Rice Soup Ingredients
These ingredients are common staples in most pantries. You can locate anything you may not have at your local grocery store!
- Cooking Oil - 2 tablespoons of extra virgin olive oil (EVOO) for best results.
- Carrot - 1 large, grated carrot.
- Celery - 2 ribs of celery, chopped.
- Onion - ½ cup of chopped yellow or white onion.
- Garlic - 1 tablespoon of minced garlic. About one clove.
- Rice- ½ cup of uncooked long-grain white rice.
- Diced Tomatoes- 29 ounces of undrained diced tomatoes. Or 2- 14.5 ounce cans.
- Vegetable broth - 2 cups of vegetable broth. It can be substituted for chicken broth or beef broth.
- Salt and pepper - ¼ tsp each, salt & pepper to taste.
- Cream Cheese (optional)- 2 ounces room temperature cream cheese for serving. You can substitute it with sour cream.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Tomato Rice Soup
This is a one-saucepan recipe, so you won't need to worry about too many dishes! You will have delicious soup made and served up in no time!
The recipe yields about 4 portions. You can add more rice when serving to make it extra filling! 😊
- Preheat. Heat 2 tablespoons of extra virgin olive oil in a large saucepan over medium heat. Once hot, add 1 chopped carrot, two ribs of chopped celery, ½ cup of chopped yellow or white onion, and 1 teaspoon minced garlic, and sauté for 2-3 minutes or until your vegetables begin to soften.
- Brown the rice. Mix in the ½ cup rice until it is evenly coated in oil and cook, occasionally stirring, for another 1-2 minutes.
- Heat to boiling. Next, stir in the 29 ounces of diced tomatoes with the juices plus 2 cups of vegetable broth and then season with ¼ tablespoon each salt & pepper. Bring to a boil.
- Simmer tomatoes and rice. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked.
- Serve. Finally, portion the soup into individual bowls and garnish with a dollop of cream cheese or sour cream if desired. Top with parsley for extra color.
Serve this tomato rice soup with garlic bread, grilled cheese, or a wedge salad with lots of tasty dressing. It is sure to be loved by everyone. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You can puree the tomatoes in a blender or food processor for a creamier soup before using them.
- A pinch of red pepper flakes or a dash of hot sauce is a great way to add zest to your soup.
- If you're really hungry, make some extra rice! Sometimes I add a heaping serving of rice to each bowl and ladle the soup over the top!
🥡 Storing & Reheating
Let your leftovers cool off before transferring them to an airtight storage container. Refrigerate for up to 3-4 days.
You can easily reheat individual portions in the microwave. For larger portions, reheat your soup on the stovetop over medium heat until warmed up to your satisfaction.
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❓ Recipe FAQs
Yes, this recipe can be prepared and stored ahead of time. You can even meal prep and freeze for later if you want!
Yes, definitely! If you want to double the recipe, simply use the sliding scale in the recipe card to adjust to your desired serving size. The recipe card does all the work by doubling the quantities for you!
No, not at all! This soup is perfect for vegetarians and can also be vegan if you substitute the sour cream for coconut milk that has been whipped. Or, omit the dairy entirely.
🍲 More Soup Recipes
- Corn Soup - Everyone will enjoy this creamy comfort soup that can be made year-round!
- Instant Pot Minestrone - A super hearty soup that will satisfy the whole family as either lunch or dinner!
- Chili Con Carne - This rich beef chili can be dressed up however you like and is loved by all!
- Vegetable Beef Stew - This hearty, flavorful stew is a classic dish perfect for fall weather or when you're feeling unwell!
- New England Clam Chowder- Classic, creamy clam chowder at its best!
- Creamy Yellow Squash Soup- This quick and easy soup is a lunchtime favorite!
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📖 Recipe Card
Tomato Rice Soup
Ingredients
- 2 tablespoon olive oil (extra virgin)
- 1 large carrot (grated)
- 2 stalks celery (chopped)
- ½ cup yellow onion (chopped, or white onion)
- 1 teaspoon garlic (minced)
- ½ cup long grain white rice (uncooked, plus extra for serving if desired)
- 29 oz diced tomatoes (do not drain)
- 2 cups vegetable broth (or chicken broth, or beef broth)
- ¼ teaspoon each, salt & pepper (to taste)
- 2 oz cream cheese (optional, at room temperature for serving or use sour cream)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Heat the olive oil in a large saucepan over medium heat. Once hot, add the carrot, celery, onion, and garlic and saute for 2-3 minutes or until the vegetables begin to soften.
- Mix in the rice until it is evenly coated in oil and cook, occasionally stirring, for another 1-2 minutes.
- Stir in the diced, un-drained tomatoes and vegetable broth and season with salt & pepper. Bring to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked through.
- Portion the soup into individual bowls and garnish with a dollop of cream cheese or sour cream if desired.
Notes
- You can puree the tomatoes in a blender or food processor for a creamier soup before using them.
- A pinch of red pepper flakes or a dash of hot sauce is a great way to add some zest to your soup.
- If you're really hungry, make some extra rice! Sometimes I add a heaping serving of rice to each bowl and ladle the soup over the top!
- To store: Let your leftovers cool off before transferring them to an airtight container. Refrigerate for 3-4 days.
- To reheat: You can easily reheat individual portions in the microwave. For larger portions, reheat your soup on the stovetop over medium heat until warmed.
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