Tomato Rice Soup is a healthy vegan soup. It is hearty and comforting with lots of flavor.
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 a weeknight dinner.
Make a batch of this Tomato Rice Soup and bring it for lunch. It will keep in the fridge for several days and it freezes well. If you like tomato based vegan soups you should check out Mediterranean Vegetable Soup, Vegetable Quinoa Soup, and Lentil Soup.
Simple ingredients come together quickly to make this soup.
Tomato Rice SoupPrint This
- 2 tablespoons olive oil
- 1 cup yellow onion, chopped
- 2 garlic cloves, minced
- 28 ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups vegetable stock
- 1 cup long grain rice
- ¼ cup fresh parsley
- Optional: 1 tablespoon sugar *see note
Heat the olive oil in a large stock pot over medium low heat.
Add the onion and garlic and cook for 3 minutes, stirring often.
Add the tomatoes, tomato paste, basil, salt and pepper. Simmer uncovered for 10 minutes.
Add the vegetable broth. Raise the heat to high and bring to a boil.
Add the rice and adjust the heat back to medium low so you have a slow simmer.
Cook until the rice is tender, 15-20 minutes.
Stir in the parsley.
Sugar cuts some of the acidity in tomatoes.