Homemade Tomato Rice Soup
User Reviews
5.0
3 reviews
Excellent
Homemade Tomato Rice Soup
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Filling and comforting homemade tomato soup made with bell peppers, tomatoes, brown rice, onions, and vegetable broth.
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Ingredients
- 1 1/2 tbsp olive oil
- 1 small onion diced
- 1 red bell pepper seeded and chopped
- 1 red or yellow chili seeded and chopped
- 14.5 oz chopped tomatoes, blended one can
- 3 garlic cloves
- Thumb-sized piece ginger peeled and sliced
- 3 cups vegetable stock
- 1/3 cup brown rice or any rice of choice
- 4 tbsp. PLAIN yogurt or sour cream
- a handful of curly parsley chopped to garnish
- Kosher salt and ground pepper to taste
- Optional: sourdough 4 slices toasted to serve
Instructions
- In a blender, combine chopped tomatoes, garlic, and ginger. Blend until smooth. Season with salt and pepper to taste.
- Heat oil in a pot over medium heat. Sauté the onion, bell peppers, and chili until softens.
- Add in the brown rice and continue to fry for a couple of minutes, stirring frequently.
- Pour the vegetable stock and cover. Reduce the heat and cook until the rice is cooked through, about 32-35 minutes.
- Once the rice is tender, add in the tomato mixture and let the soup simmer for 5-10 minutes to allow the flavors to nicely meld.
- You can add a bit more stock if the soup is too thick. Once done, pour the soup into bowls. Add a bit of yogurt on top.
- Garnish with parsley and freshly ground black pepper. Serve with the toasted sourdough bread if desired.
Notes
- Substitutes and tips:
- Storage:
- Place leftovers in a container and store in the fridge for up to 5-7 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
- Nutritional facts:
- Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
- Rice: we used brown rice. Any other rice would work great. You may also use quinoa or bulgur instead of rice. Using quinoa or another type of white rice will cut down on the cooking time by 12-15 minutes.
- Broth: for a vegetarian option, we recommend using vegetable broth or water. Non-vegetarians may use chicken broth.
- Vegan option: use non-dairy yogurt to garnish the soup.
- If you don't have fresh ginger, use 1 tablespoon of ginger powder
- For added protein and nonvegetarian option, consider adding some shredded chicken
- Any oil will work in place of the olive oil. Go for vegetable oil, avocado oil, or grapeseed oil.
- This tomato soup can easily be made in your instant pot or slow cooker.
Nutrition Information
Show Details
Serving
1bowl
Calories
124kcal
(6%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
2mg
(1%)
Sodium
862mg
(36%)
Potassium
363mg
(10%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1549IU
(31%)
Vitamin C
66mg
(73%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 124kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 862mg | 36% |
| Potassium | 363mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1549IU | 31% |
| Vitamin C | 66mg | 73% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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