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!
½cuplong grain white rice(uncooked, plus extra for serving if desired)
29ozdiced tomatoes(do not drain)
2cupsvegetable broth(or chicken broth, or beef broth)
¼teaspooneach, salt & pepper(to taste)
2ozcream cheese(optional, at room temperature for serving or use sour cream)
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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.