Tomato Rice Soup Recipe
Tomato Rice Soup Recipe
Table of Contents
Tomato Rice Soup Recipe
Warm, comforting, and packed with flavor, this Tomato Rice Soup Recipe is a delightful twist on traditional tomato soup. Perfect for any time of year, this dish combines juicy tomatoes, tender rice, and a medley of spices to create a satisfying meal that the whole family will love. Whether served as a light lunch or a cozy dinner, this soup is sure to become a staple in your kitchen.
Description
Tomato Rice Soup Recipe is a nourishing dish that balances the acidity of ripe tomatoes with the heartiness of rice, resulting in a comforting and flavorful experience. This recipe highlights the simplicity of fresh ingredients, allowing each flavor to shine through. With a base of sautéed onions, garlic, and aromatic spices, this soup is not only delicious but also easy to prepare, making it ideal for busy weeknights.
The heart of this dish is, of course, the tomatoes. Using fresh tomatoes in season will enhance the soup’s natural sweetness, but canned tomatoes can also provide great results when fresh ones are not available. When blended with vegetable or chicken broth, these tomatoes create a rich, velvety texture that envelops the rice, making every spoonful a delight.
This Tomato Rice Soup Recipe can be customized to fit your dietary preferences. Add in vegetables like spinach, carrots, or bell peppers for extra nutrients, or stir in some cooked chicken or beans for added protein. The soup can easily be made vegan by using vegetable broth and omitting any animal products.
Perfect for a rainy day or as a comforting meal after a long day, this soup pairs wonderfully with crusty bread or a fresh salad. It’s also an excellent choice for meal prep, as it stores well in the fridge or freezer, allowing you to enjoy a bowl whenever the craving strikes.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups fresh tomatoes, chopped (or one 28-ounce can of diced tomatoes)
- 4 cups vegetable or chicken broth
- 1 cup uncooked rice (white or brown)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: Fresh basil or parsley for garnish
- Optional: Grated Parmesan cheese for serving
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Tomatoes: Stir in the chopped fresh tomatoes (or canned tomatoes) and cook for 5-7 minutes, allowing the tomatoes to soften and release their juices.
- Incorporate Broth: Pour in the vegetable or chicken broth and bring the mixture to a simmer. Add the dried basil, oregano, salt, and pepper, stirring to combine.
- Add Rice: Once the soup is simmering, add the uncooked rice. Cover the pot and let it simmer for about 20 minutes, or until the rice is cooked through and tender.
- Adjust Seasoning: Taste the soup and adjust the seasoning as needed. If you prefer a creamier texture, use an immersion blender to blend a portion of the soup, then stir back in.
- Serve: Ladle the soup into bowls and garnish with fresh basil or parsley, and a sprinkle of Parmesan cheese if desired.
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Tomato Rice Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups fresh tomatoes chopped (or one 28-ounce can of diced tomatoes)
- 4 cups vegetable or chicken broth
- 1 cup uncooked rice white or brown
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: Fresh basil or parsley for garnish
- Optional: Grated Parmesan cheese for serving
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Tomatoes: Stir in the chopped fresh tomatoes (or canned tomatoes) and cook for 5-7 minutes, allowing the tomatoes to soften and release their juices.
- Incorporate Broth: Pour in the vegetable or chicken broth and bring the mixture to a simmer. Add the dried basil, oregano, salt, and pepper, stirring to combine.
- Add Rice: Once the soup is simmering, add the uncooked rice. Cover the pot and let it simmer for about 20 minutes, or until the rice is cooked through and tender.
- Adjust Seasoning: Taste the soup and adjust the seasoning as needed. If you prefer a creamier texture, use an immersion blender to blend a portion of the soup, then stir back in.
- Serve: Ladle the soup into bowls and garnish with fresh basil or parsley, and a sprinkle of Parmesan cheese if desired.
Notes
- For a spicier version, consider adding a pinch of red pepper flakes when sautéing the garlic.
- This soup can be easily refrigerated for up to 4 days or frozen for up to 3 months. Reheat on the stovetop, adding a splash of water or broth to adjust the consistency as needed.
- free to customize with additional vegetables or proteins based on your preferences.
