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Bird's eye view of a blue ceramic bowl filled with tomato rice soup

Tomato and Rice Soup

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5 from 10 reviews


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)
  • 1/2 tsp salt
  • ¼ cup chopped fresh basil (optional)


  1. Heat the olive oil in a large soup pot. Add the onion and sauté for 7-8 minutes, until translucent
  2. Reduce the heat to low, add the crushed tomatoes, water and salt. Turn heat to medium-high and bring to a boil
  3. 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).
  4. Take the pot off the heat and keep it covered for another 10 minutes or until the rice has cooked completely


  1. If you don't have an onion, use garlic instead, just make sure you only saute it for 2-3 minutes.
  2. 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


  • 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

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