Tomato Rice Soup: a symphony of simple ingredients that creates a bowl of pure comfort. Have you ever craved a dish that warms you from the inside out, a culinary hug on a chilly day? This is it. This isn't just soup; it's a memory, a tradition, and a testament to the fact that the most satisfying meals are often the easiest to prepare.
While the exact origins of Tomato Rice Soup are debated, variations of it have been enjoyed for generations across numerous cultures. From Italian nonnas simmering pots of "minestra di riso e pomodoro" to American families relying on it as a quick and nourishing meal, this soup transcends borders. It speaks to a universal desire for wholesome, flavorful food that doesn't require hours in the kitchen.
What makes this soup so beloved? It's the perfect balance of tangy tomatoes, tender rice, and a broth that's both light and deeply flavorful. The creamy texture, achieved through the slow simmering of the rice, is incredibly satisfying. Plus, it's incredibly versatile! You can easily customize it with your favorite herbs, spices, or even a dollop of cream for extra richness. Whether you're looking for a quick weeknight dinner, a comforting lunch, or a remedy for a cold, this Tomato Rice Soup recipe is sure to become a staple in your kitchen.
Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups vegetable broth (or chicken broth)
- 1 cup cooked rice (long-grain, short-grain, or brown rice all work)
- 1/2 cup heavy cream (optional, for extra richness)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish (optional)
- Grated Parmesan cheese, for serving (optional)
Sautéing the Aromatics
Okay, let's get started! First, we're going to build a flavorful base for our soup. This is where the magic happens, so don't rush this step.
- Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. You want the oil to shimmer, but not smoke. If it starts smoking, reduce the heat immediately.
- Sauté the Onion: Add the chopped onion to the pot and cook, stirring occasionally, until it's softened and translucent. This usually takes about 5-7 minutes. Don't let it brown too much; we just want it to become sweet and tender.
- Add the Garlic: Once the onion is ready, add the minced garlic and cook for another minute, stirring constantly. Garlic burns easily, so keep a close eye on it. You'll know it's ready when it becomes fragrant. The aroma will fill your kitchen!
- Incorporate the Spices: Now, stir in the dried oregano, dried basil, and red pepper flakes (if using). Cook for about 30 seconds, stirring constantly, until the spices are fragrant. This helps to bloom the spices and release their flavors.
Building the Soup Base
Now that we have our aromatic base, it's time to add the tomatoes and broth to create the heart of our soup.
- Add the Tomatoes: Pour in the crushed tomatoes and tomato sauce. Stir well to combine everything with the sautéed onion, garlic, and spices.
- Pour in the Broth: Add the vegetable broth (or chicken broth, if you prefer). Stir again to ensure all the ingredients are well combined.
- Season and Simmer: Season the soup with salt and freshly ground black pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed. Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for at least 20 minutes. The longer it simmers, the more the flavors will meld together. I usually let mine simmer for about 30-40 minutes for the best flavor.
Adding the Rice and Finishing Touches
Almost there! Now we'll add the rice and those final touches that will make this soup truly special.
- Add the Rice: Stir in the cooked rice. If you're using leftover rice, this is a great way to use it up! Make sure the rice is evenly distributed throughout the soup.
- Simmer Again: Continue to simmer the soup for another 5-10 minutes, or until the rice is heated through. This will also allow the rice to absorb some of the soup's flavor.
- Add the Cream (Optional): If you're using heavy cream, stir it in now. The cream will add a lovely richness and creaminess to the soup. If you're not using cream, you can skip this step.
- Taste and Adjust: Taste the soup and adjust the seasoning as needed. You might want to add more salt, pepper, or even a little bit of sugar to balance the acidity of the tomatoes.
Serving the Soup
Finally, it's time to serve and enjoy your delicious homemade tomato rice soup!
- Ladle into Bowls: Ladle the soup into bowls.
- Garnish (Optional): Garnish with fresh basil leaves and grated Parmesan cheese, if desired. A swirl of cream also looks beautiful.
- Serve Immediately: Serve the soup immediately and enjoy! This soup is also great reheated the next day.
Tips and Variations
Here are some extra tips and variations to make this soup your own:
- Add Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or zucchini. Add them along with the onion and garlic.
- Use Different Herbs: Experiment with different herbs, such as thyme or rosemary.
- Make it Spicy: If you like a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
- Blend the Soup: For a smoother soup, you can use an immersion blender to blend it partially or completely. Be careful when blending hot liquids!
- Add Protein: Add cooked chicken, sausage, or beans for a heartier soup.
- Use Fresh Tomatoes: If you have fresh tomatoes, you can use them instead of canned tomatoes. You'll need about 2 pounds of fresh tomatoes, peeled and chopped.
- Make it Vegan: To make this soup vegan, use vegetable broth and omit the heavy cream or substitute with coconut cream or cashew cream.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup freezes well. Let it cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutritional Information (Approximate)
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients you use.
- Calories: Approximately 250-350 per serving (depending on ingredients and portion size)
- Fat: 10-20g
- Saturated Fat: 5-10g
- Cholesterol: 20-40mg
- Sodium: 500-800mg
- Carbohydrates: 30-40g
- Fiber: 5-7g
- Sugar: 10-15g
- Protein: 5-10g
Enjoy your delicious and comforting tomato rice soup! I hope you love it as much as I do.
Conclusion:
This Tomato Rice Soup isn't just another recipe; it's a warm hug in a bowl, a comforting classic reimagined for the modern kitchen. I truly believe you'll find yourself reaching for this recipe again and again, especially on those chilly evenings when you crave something simple, satisfying, and bursting with flavor. The beauty of this soup lies in its versatility and ease of preparation. It's a fantastic way to use up leftover cooked rice, transforming it into a hearty and delicious meal. The vibrant acidity of the tomatoes perfectly complements the soft, comforting texture of the rice, creating a symphony of flavors that will tantalize your taste buds. But don't just take my word for it! The real magic happens when you bring this recipe to life in your own kitchen. Imagine the aroma of simmering tomatoes, garlic, and herbs filling your home, creating a cozy and inviting atmosphere. Picture yourself ladling a generous portion of this vibrant soup into a bowl, the steam gently warming your face. This isn't just about following instructions; it's about creating an experience, a moment of culinary joy. And the possibilities are endless! Feel free to get creative and adapt the recipe to your own preferences. For a richer, creamier soup, stir in a dollop of crème fraîche or Greek yogurt just before serving. If you're a fan of spice, add a pinch of red pepper flakes or a dash of hot sauce to kick things up a notch. For a vegetarian option, use vegetable broth instead of chicken broth. You can also add other vegetables like chopped carrots, celery, or zucchini for extra nutrients and flavor. Serving suggestions? This Tomato Rice Soup is wonderful on its own, but it also pairs beautifully with a grilled cheese sandwich, a crusty loaf of bread for dipping, or a simple side salad. For a more substantial meal, consider adding cooked chicken, sausage, or chickpeas to the soup. It's also a fantastic make-ahead meal, as the flavors only deepen and meld together over time. Store any leftovers in an airtight container in the refrigerator for up to three days. I've poured my heart and soul into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's a testament to the fact that simple ingredients, when combined with care and attention, can create something truly extraordinary. So, gather your ingredients, put on your apron, and get ready to embark on a culinary adventure. I'm so excited for you to try this recipe and experience the joy of creating your own delicious bowl of Tomato Rice Soup. Once you've made it, I would absolutely love to hear about your experience! Did you make any variations? What did you serve it with? What did your family and friends think? Please share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you'll love. Happy cooking! I can't wait to hear from you!Tomato Rice Soup: A Comforting & Easy Recipe
Comforting tomato rice soup with a rich tomato base, aromatic herbs, and tender rice. Perfect for a cozy meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups vegetable broth (or chicken broth)
- 1 cup cooked rice (long-grain, short-grain, or brown rice all work)
- 1/2 cup heavy cream (optional, for extra richness)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent (5-7 minutes). Add the minced garlic and cook for another minute, stirring constantly, until fragrant. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Cook for about 30 seconds, stirring constantly, until the spices are fragrant.
- Build the Soup Base: Pour in the crushed tomatoes and tomato sauce. Stir well to combine. Add the vegetable broth (or chicken broth). Stir again to ensure all ingredients are well combined. Season with salt and freshly ground black pepper to taste. Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for at least 20 minutes (or up to 40 minutes for best flavor).
- Add the Rice and Finishing Touches: Stir in the cooked rice. Continue to simmer the soup for another 5-10 minutes, or until the rice is heated through. If using heavy cream, stir it in now.
- Taste and Adjust: Taste the soup and adjust the seasoning as needed.
- Serve: Ladle the soup into bowls. Garnish with fresh basil leaves and grated Parmesan cheese, if desired. Serve immediately.
Notes
- Variations: Add other vegetables like carrots, celery, or zucchini. Experiment with different herbs like thyme or rosemary. For a spicier soup, add more red pepper flakes or cayenne pepper. Blend the soup for a smoother texture. Add cooked chicken, sausage, or beans for a heartier soup. Use fresh tomatoes (about 2 pounds, peeled and chopped) instead of canned.
- Vegan Option: Use vegetable broth and omit the heavy cream or substitute with coconut cream or cashew cream.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: Let the soup cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.