Description
A comforting and flavorful Tomato Rice Soup made with crushed tomatoes, vegetable broth, and aromatic herbs. This easy-to-make soup combines the heartiness of cooked white rice with a rich tomato base, enhanced by savory sautéed onions and garlic. Perfect as a light meal or starter, it’s garnished with fresh parsley for a burst of color and freshness.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 cup cooked white rice
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 teaspoon sugar
- Fresh parsley for garnish
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onion and garlic: Add the finely chopped onion and sauté for 3–4 minutes until translucent. Then add minced garlic and cook for another minute to release its fragrance.
- Add tomatoes and broth: Pour in the crushed tomatoes and vegetable broth, creating the flavorful base of the soup.
- Season the soup: Stir in dried basil, salt, pepper, and sugar to balance acidity and enhance flavor.
- Simmer: Bring the soup to a gentle boil, then reduce heat and let it simmer for 15–20 minutes, allowing flavors to meld.
- Add rice: Stir in the cooked white rice and continue heating the soup for another 5 minutes so the rice warms through.
- Adjust seasoning and serve: Taste and adjust seasoning if necessary. Serve the soup hot, garnished with fresh parsley for a fresh, herbaceous finish.
Notes
- This soup can be made ahead and reheated; the flavors deepen over time.
- For a creamier texture, stir in a splash of cream or coconut milk before serving.
- Use gluten-free vegetable broth to keep this recipe gluten-free.
- Vegetarian and vegan friendly as is, just confirm broth choice.
- Fresh basil can be used instead of dried basil for a brighter herb flavor.
