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Tomato Rice Soup

Hearty One-Pot Tomato Rice Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 4 cups vegetable broth
  • 3/4 cup long-grain white rice
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes (optional)
  • Salt and black pepper
  • Fresh basil and grated Parmesan, for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and a pinch of salt, cook until soft and translucent, about 5 minutes. Stir in garlic and cook 30 seconds.
  2. Add crushed tomatoes, broth, rice, oregano, basil, and red pepper flakes. Stir, bring to a boil over high heat (about 2-3 minutes), then reduce heat to a simmer.
  3. Partially cover and simmer for 15-18 minutes, stirring occasionally, until rice is tender with a slight bite. Thin with water if needed.
  4. Season with salt and pepper. Ladle into bowls, top with fresh basil and Parmesan, and serve hot.

Notes

For a creamy finish, stir in 1/4 cup heavy cream or a knob of butter just before serving. The soup thickens as it cools; add broth when reheating.