Tomato Rice Soup is a healthy vegan soup. It is hearty and comforting with lots of flavor. Homemade tomato soup is so easy to make and is mainly made with pantry staples. If you grew up eating Campbell’s Old Fashioned Tomato Rice Soup you are going to love this! This soup is a real crowd pleaser and a great meal.
With just a few simple ingredients you can create a fresh tasting soup that is filling and delicious. This soup comes together fairly fast. With a cooking time of 30 minutes, you could easily make it for busy weeknights. Add a grilled cheese sandwich and you really have it all! This one will be a family favorite.
Make a batch of this soup and bring it for lunch. You can make it ahead of time and it tastes even better the next day. It will keep in the fridge for several days and it freezes well. It is one of the most delicious soups of all. If you like tomato based vegan soups you should check out Mediterranean Vegetable Soup, Vegetable Quinoa Soup, Lentil Soup, and Tomato Ramen Soup.
SOME THINGS TO KNOW: FAQ’s
iNGREDIENT TIPS:
- Add the rice after the soup has been simmering for a while. Be mindful of the cooking time of the rice to avoid overcooking. Long grain rice maintains its texture well in soups. Read about the Three Main Types of Rice.
SPECIAL EQUIPMENT NEEDED:
- Cutting Board and Knife: For chopping the onions, garlic, and fresh herbs.
- Large Pot or Dutch Oven: A large pot or Dutch oven is ideal for making soup, as it provides even heat distribution and plenty of space for all the ingredients.
- Wooden Spoon or Spatula: To stir the ingredients while cooking.
- Can Opener: To open the can of crushed tomatoes.
- Measuring Cups and Spoons: For accurately measuring the oil, onion, garlic, tomatoes, tomato paste, seasonings, rice, and any optional ingredients like sugar.
- Ladle: For serving the soup.
SUBSTITUTIONS:
- If you do not have crushed tomatoes, you can use a 28 ounce can of tomato puree, tomato sauce or whole undrained tomatoes. Make sure to process the whole tomatoes in a blender or food processor until smooth.
- You can swap out the white rice for brown rice or wild rice. The addition of brown rice will make the soup a bit healthier as it still has its bran and germ layer. These are stripped off of white rice. Both of these rices will require a longer cooking time than the white rice will. If you use them, check the package instructions for cooking times to make a tender rice.
- You can use chicken broth or chicken stock instead of the vegetable broth if you do not need for this to be a vegan soup.
- You can substitute Italian seasoning for the dried basil if that is what you have on hand.
HOW TO STORE TOMATO RICE SOUP:
- You can keep any leftover tomato rice soup in the refrigerator in an airtight container for 3-5 days. Cool the soup to room temperature before storing it.
- Tomato Rice Soup will freeze well and can be kept in the freezer for 2-3 months. Cool the soup to room temperature before freezing it. Make sure it is placed into an airtight freezer container.
- Defrost the soup overnight in the refrigerator.
HOW TO REHEAT TOMATO RICE SOUP:
- Place the leftover Tomato Rice Soup into a large saucepan and reheat over medium low heat. Stir the soup occasionally to ensure even heating and to prevent sticking at the bottom of the pot. If the soup has thickened too much in the fridge, you might need to add a little water or additional vegetable stock to reach your desired consistency.
- To reheat the soup in a microwave oven, place a portion of the soup in a microwave-safe bowl. Cover the bowl with a microwave safe lid. This helps in heating the soup evenly and prevents splattering. tart by heating the soup for one minute, then stir. Continue heating in 30-second intervals, stirring each time, until the soup is thoroughly heated. Like with stovetop reheating, you may need to add a bit of water or stock if the soup is too thick.
MORE GOOD COMFORT SOUPS:
Simple ingredients come together quickly to make this soup.
Heat the olive oil in a large pot over medium low heat. Add the onion and garlic and cook for 3 minutes, stirring often.
Add the tomatoes, tomato paste, basil, bay leaf, salt and pepper. Simmer uncovered for 10 minutes.
Add the vegetable broth. Raise the heat to the high setting and bring it to a boil.
Add the rice and adjust the heat back to medium low so you have a slow simmer. Cook, uncovered until the rice is tender, 15-20 minutes. Stir in the parsley.
Tomato Rice Soup
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Ingredients
- 2 tablespoons olive oil or vegetable oil
- 1 cup yellow onion, chopped
- 2 garlic cloves, minced
- 28 ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 bay leaf
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups vegetable stock or vegetable broth
- 1 cup long grain rice
- ¼ cup fresh parsley or fresh basil
- Optional: 1 tablespoon sugar *see note
Instructions
Heat the olive oil in a large pot over medium low heat.
Add the onion and garlic and cook for 3 minutes, stirring often.
Add the tomatoes, tomato paste, basil, bay leaf, salt and pepper. Simmer uncovered for 10 minutes.
Add the vegetable broth. Raise the heat to the high setting and bring it to a boil.
Add the rice and adjust the heat back to medium low so you have a slow simmer.
Cook, uncovered until the rice is tender, 15-20 minutes.
Stir in the parsley.
Notes
Sugar cuts some of the acidity in tomatoes.
