Description
This comforting Tomato Rice Soup combines savory crushed tomatoes, aromatic herbs, and tender cooked rice in a flavorful vegetable broth. It’s a hearty, easy-to-make soup perfect for a cozy meal any day of the week.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 teaspoon sugar
Additional
- 1 cup cooked white rice
- Fresh parsley for garnish
Instructions
- Heat the olive oil. Place a large pot over medium heat and add the olive oil, allowing it to warm up before adding any ingredients.
- Sauté the onion and garlic. Add the finely chopped onion to the pot and sauté for 3–4 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional minute to release its aroma.
- Add tomatoes and broth. Pour in the crushed tomatoes and vegetable broth, stirring to combine the ingredients smoothly.
- Season the soup. Stir in the dried basil, salt, pepper, and sugar to balance the acidity of the tomatoes and enhance the flavors.
- Simmer the soup. Bring the mixture up to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15–20 minutes, allowing the flavors to meld together.
- Incorporate the cooked rice. Add the cooked white rice to the pot and heat through for another 5 minutes, ensuring the rice is fully warmed and integrated into the soup.
- Finish and serve. Taste the soup and adjust seasoning if necessary. Serve hot, garnished with fresh parsley for a bright, fresh finish.
Notes
- Use fresh herbs like basil if available for enhanced flavor.
- For a creamier texture, blend a portion of the soup before adding the rice.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Add a sprinkle of grated Parmesan cheese for a richer taste if desired.
