Tomato Rice Soup

Name: Tomato Rice Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 5 Servings
Ingredients: 2 teaspoons olive oil; 1 small yellow onion; 3 garlic cloves; 1 teaspoon dried oregano; ½ teaspoon kosher salt; ½ teaspoon ground pepper; ⅛ teaspoon red pepper flakes; 42 ounces canned crushed tomatoes; 2 cups low-sodium vegetable broth; 1 cup water; ¾ cup uncooked brown basmati rice; 5 large basil leaves; 3 tablespoons minced flat-leaf parsley; salt and pepper

User Reviews

4.6

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
5 Servings
Calories
200 kcal
Course
Soup
Cuisine
American

Tomato Rice Soup

Lauren Clark

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Tomato rice soup is the ultimate healthy comfort food. And it's so easy to make! Serve it with a big green salad or grilled cheese sandwiches.

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Ingredients

Servings

2 teaspoons olive oil
1 small yellow onion finely diced
3 garlic cloves minced
1 teaspoon dried oregano
½ teaspoon kosher salt
½ teaspoon ground pepper
⅛ teaspoon red pepper flakes (optional)
42 ounces canned crushed tomatoes (one 28-ounce can and one 14-ounce can)
2 cups low-sodium vegetable broth
1 cup water
¾ cup uncooked brown basmati rice rinsed and drained
5 large basil leaves thinly sliced
3 tablespoons minced flat-leaf parsley
salt and pepper to taste

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Instructions

Heat the olive oil in a large saucepan set over medium heat.
Add the diced onion. Cook, stirring occasionally, until the onion softens and becomes translucent, 6 to 8 minutes. If the onions are drying out as they cook, add a teaspoon or two of water.
Add garlic, oregano, red pepper flakes, salt and pepper. Cook, stiring, for 1 minute.
Pour in the crushed tomatoes (both cans), vegetable broth, water and rice. Stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low (or whatever heat allows the mixture to cook at a simmer).
Cover and simmer until the rice is tender, 30 to 40 minutes. Stir a couple of times during the cooking time, scraping the bottom of the saucepan with a wooden spoon to ensure that the rice isn’t sticking.
Season to taste with salt and pepper. Stir in the basil and parsley. Serve.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

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Serving 1.5cups Calories 200kcal (10%) Carbohydrates 38.3g (13%) Protein 6.3g (13%) Fat 2.8g (4%) Saturated Fat 0.3g (2%) Sodium 689mg (29%) Fiber 5.7g (23%) Sugar 11.1g (22%)