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Tomato Rice Soup Recipe

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4.1 from 5 reviews

This comforting Tomato Rice Soup combines aromatic sautéed green onions and garlic with basmati rice simmered in a rich tomato and broth base, flavored with basil and a touch of sweetness. Ideal for a cozy, nutritious meal that’s both filling and flavorful.

Ingredients

Soup Base

  • 1½ tablespoons olive oil
  • 2 to 3 stalks green onions, diced (roots removed)
  • 2 to 3 tablespoons minced garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 tablespoon dried basil

Rice and Tomato Ingredients

  • 1 cup basmati rice, rinsed and drained
  • 2 tablespoons tomato paste
  • ½ tablespoon sugar
  • 28 ounce canned diced tomatoes (796 mL)

Broth

  • 4½ cups broth (low sodium, vegetable or chicken)

Instructions

  1. Heat Oil and Sauté Aromatics: Warm 1½ tablespoons of olive oil in a Dutch oven or large heavy bottom pot over medium heat. Add the diced green onions and sauté for about one minute to release their flavors. Then add the minced garlic and sauté for an additional minute, being careful not to burn the garlic.
  2. Add Spices: Stir in the kosher salt, garlic powder, and dried basil until they are well combined with the onions and garlic, allowing their aroma to infuse the mixture.
  3. Incorporate Rice: Add the rinsed and drained basmati rice to the pot and sauté for about one minute, stirring well to coat the rice grains with the aromatic oil and spices. If the rice begins to stick, deglaze the pot by adding a splash of broth to loosen any bits.
  4. Add Tomato Paste and Sugar: Stir in the tomato paste along with the ½ tablespoon of sugar. Continue sautéing for one minute to deepen the tomato flavor and combine the ingredients thoroughly.
  5. Add Tomatoes and Broth and Simmer: Pour in the canned diced tomatoes along with their juices and the 4½ cups of broth. Bring the entire mixture to a gentle simmer over medium heat, stirring frequently. Cover with a lid between stirring. Let the soup simmer for 15 to 20 minutes, or until the rice is cooked through and tender.
  6. Season and Serve: Taste the soup and adjust seasoning by adding more salt if needed and some freshly cracked black pepper for added depth. Serve hot for a wholesome, flavorful meal.

Notes

  • Use low sodium broth to control salt levels for a healthier option.
  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • If you prefer a spicier soup, add a pinch of red pepper flakes when sautéing the garlic.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
  • Rinsing the basmati rice removes excess starch and helps achieve a less sticky texture.

Find it online: https://yumntasty.com/tomato-rice-soup-recipe/