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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Tomato and Rice Soup
- Total Time: 30 minutes
- Yield: 8 cups 1x
Description
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
Ingredients
Scale
- 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)
Instructions
- 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
Notes
- 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.
- Prep Time: 5
- Cook Time: 25 mins
- Category: Soup
- Method: stovetop
- Cuisine: Mediterranean
Nutrition
- 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
Sophie
Amazing recipe !!! Such a awsome site
Mazaltov from Ely and Sophie longwill
Cheryl
Just Perfect! Made with some Spanish rice for Mexican flare and served with cornbread. Thanks for great recipe! Cheryl
Vicky & Ruth
Thank you. So Glad you enjoyed the soup.
Vicky & Ruth
Thank you Cheryl. So glad you enjoyed the recipe.
Tj Freelove
My mom always made this with 3 small cans tomato sauce, a handful of white rice, black pepper and a little bacon grease. It was amazing and I miss her. Thanks for the recipe throw back to my childhood.
Cindy
I loved this recipe not just because it was easy to make, but it tasted great too!!!
Marsha
Saw your recipe and decided I really had to make this on this extremely cold day. Just wondering if the soup can be frozen. Looking forward to your reply.
Vicky & Ruth
Hi Marsha, yes you can freeze our tomato rice soup. Enjoy!
Mary
Good morning All,
I hope all is well despite what is going on across the world.
Thank you for sharing your Vegan Tomato Rice Soup, it was super delicious. My husband and I have tried many of your other recipes and found them tasty. "May I Have That Recipe" is the perfect name for your recipes. I especially enjoy reading the stories of how your recipes came to be, they are like reading a good book. Your stories feels as though it transports me to that moment in time.
I'm a vegetarian and trying to learn how to gradually convert to vegan. Its been difficult since I become weak not sure if it's due to lack of protien. I have tried many vegan recipes and it was not as tasty as your recipes. Thank you for sharing such delicious recipes which helps my body feel good inside.
Sincerely, Mary
Vicky & Ruth
Thank you so much, Mary. It really warms our heart to hear that you are enjoying our recipes. Just listen to your body...
Yusaira D
Looks great! Makes me hungry! Will try!
KAREN STEINHAUS
This looks delish. Will try tomorrow for company. How do you reheat the soup so the rice doesn't dissolve away?
My sister doesn't eat dairy and I don't eat meat. I guess she and I are vegan by default! I will put a little bowl of my homemade pesto on the side to be stirred if desired. BTW, I'm pretty I will desire it.
Vicky & Ruth
Ha, ha! Just reheat the soup on low and the rice should keep its shape.
Rebeca
Hi Ruth and Vicky. This soup is amazing. My kids love it !!!!!! Thank you 🙂
Lindsey
Simple and delicious. I added some Italian seasoning and red pepper flakes to give it a bit of a kick. I also used brown basmati rice.
Vicky and Ruth
Thank you so much for sharing. We love how you have the tomato rice soup your own.
Keep Cooking!
Heidi
I’m using brown rice too and recipe says add extra water but doesn’t say how much more. How much did U use?
Vicky and Ruth
Start with 1/2 cup more and add more as needed.
Jackie
Can I use a can of diced tomatoes instead
Of crushed. I can mash them.
Vicky and Ruth
Sure, no a problem at all!
Jennifer
This recipie is very bland. I added a ton of spices to get it to taste good. I would make it again but I will tweak it to my family's liking.
Ann
I used vegetable broth in stead of the water it was great
Vicky and Ruth
Thank you! So glad you liked it!
Sheryl
This was a quick, easy, and very flavorful soup! I tweaked the recipe slightly, adding a small bay leaf, a little crushed black pepper and, to cut the acidity, less than a teaspoon of sugar before boiling and adding the rice. The family loved it!
Vicky and Ruth
Great additions to make this soup your own!
Karen Becker
Would I be able to use Minute Rice for this soup?
Vicky and Ruth
We've never tried minute rice in this tomato soup recipe, but I think it could work.
Heidi
Can u please tell me how much extra water to add for brown rice.
Vicky and Ruth
Start with 1/2 cup and add more as needed.
Evelyn
Love it
Vicky and Ruth
YAY!
Sarah
Sounds great. Will make it today but will tweak it up with a pinch of chilli flakes and some ground cumin and coriander to the sautéing onions...
Vicky and Ruth
They sound like great additions!
Nancy
Just finished making this. It is really good. I did add a couple of Tbs of tomato paste. And I didn't have fresh basil so I used dry and I used brown rice. Serving it with grilled cheese sandwiches. I will make again.
Ruby
I like the addition of grilled cheese sandwiches to your meal!
Derek
Do I have to cook rice before putting in the pot ?
Vicky and Ruth
No, you add uncooked rice to the soup. I hope you like it!
Andrrw
My sister made soup using this recipe or something very similar approx 60yrs ago. I have been looking for this recipe a while and happy to have found this. Thankyou
Vicky and Ruth
So glad you found us!
Rene
Wow, this is so delicious. I used crushed fire roasted tomatoes. I will be making this one over and over again. Thank you.
Vicky and Ruth
YAY! So happy to hear that you love it Rene! Thank you so, so much for taking the time to leave us a comment and a rating. It means a lot to us and we love hearing from you.
Sherri
I would like to mAke this soup now and have already cooked rice I'd like to use. If it's ok to do that with this recipe would I lessen the amount of liquid? If yes, by how much?
Thanks so much!
Vicky and Ruth
You can try reducing the water by 1 cup. Use 2 cups of water for the recipe. When the rice cooks in the soup, it releases flavor. you may have to adjust seasoning a but.