This tomato rice soup is quick and easy. It's perfect for those days when you don't have a lot of time to spend in the kitchen, but still want a warm, comforting, simple and yet delicious soup. All you need is a few common pantry ingredients and 30 minutes. Vegan and gluten-free.
Tips and Variations on how to make tomato rice soup
- Start with a large onion, but if you don't have one handy, use garlic instead
- Add a 28 ounce can of crushed tomatoes (you can also use tomato puree)
- Add rice. Any rice would work, short grain, long grain, basmati, jasmine or brown rice. Just make sure to add more water and increase the cooking time if using brown
- This recipe only calls for ½ cup of rice, but it's plenty. If you add too much, it will be too thick.
- If you have fresh basil, thyme or dry oregano, you can add it to the tomato rice soup for an herby flavor
- Do you like your soup spicy? Add some red pepper flakes or hot sauce
Other vegan soup recipes you may like
- Moroccan Harira Soup
- Meatless Sausage and Kale Soup
- Lasagna Soup
- Coconut Carrot Ginger Soup
- Sweet Potato and Peanut Soup
- Kale and Cannellini Bean Soup
How to make tomato rice soup with basil video
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This tomato rice soup is quick and easy. It's perfect for those days when you don't have a lot of time to spend in the kitchen, but still want a warm, comforting, simple and yet delicious soup. All you need is a few common pantry ingredients and 30 minutes. Vegan and gluten-free
- 2 tbsp olive oil
- 1 large onion, diced (See note 1)
- 1-28oz can crushed tomatoes
- 3 cups of water
- ½ cup basmati rice (See note 2)
- ½ tsp salt
- ¼ cup chopped fresh basil (optional)
- Heat the olive oil in a large soup pot. Add the onion and sauté for 7-8 minutes, until translucent
- Reduce the heat to low, add the crushed tomatoes, water and salt. Turn heat to medium-high and bring to a boil
- Add the rice and stir well. Reduce the heat to low again, cover and let simmer for about 10-15 minutes or until the rice starts to soften (increase the time to 30-35 minutes if using brown rice or until the brown rice is tender).
- Take the pot off the heat and keep it covered for another 10 minutes or until the rice has cooked completely
- If you don't have an onion, use garlic instead, just make sure you only saute it for 2-3 minutes.
- Any kind of rice will work. If using brown rice, make sure to add more water and increase the cooking time until brown rice is tender.
- Category: Soup
- Method: stovetop
- Cuisine: Mediterranean
- Serving Size: 1 cup
- Calories: 129
- Sugar: 5.5
- Sodium: 343
- Fat: 3.9
- Saturated Fat: .6
- Unsaturated Fat: 3.3
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2.5
- Protein: 3.1
- Cholesterol: 0
Keywords: soup, tomato, rice, vegan, gluten-free, kosher, recipe, basil,