Quick Facts
- Time: 35 minutes total
- Yield: 4–5 bowls
- Skill: Easy home cook
- Method: One-pot stovetop
- Diet: Vegetarian, vegan-option, gluten-free, dairy-free
Introduction
Tomato Soup with rice is the weeknight hero you turn to when you’re tired, hungry, and not in the mood for complicated cooking. In one pot you get a soothing tomato broth, tender grains of rice, and familiar Italian-inspired herbs that make the whole kitchen smell like comfort. It has the same cozy vibe as creamy tomato basil soup or your favorite Italian soup, but stays light and budget-friendly enough to fit into any regular dinner rotation.
The texture lands somewhere between classic tomato soup and a gentle tomato risotto—sippable, but with enough body to feel like a full meal. This is exactly the kind of tomato based soup that earns a permanent spot in your Fall Soup Recipes list: easy, flexible, and endlessly customizable with whatever you have on hand. If you love building a library of Soup Ideas, pasta soup recipes, and spaghetti soup-style dinners, this one-pan recipe will quickly become a staple.
Add it to your go-to Tomato Soups so you’ve always got a reliable option for chilly evenings and busy nights.
Why You’ll Love It
- Weeknight-easy: Straightforward steps, common ingredients, and done in about half an hour.
- Flexible: Swap rice for small pasta, add extra vegetables, or change the herbs without losing the soul of the soup.
- Balanced flavor: Gentle acidity from tomatoes, sweetness from sautéed vegetables, and brightness from lemon at the end.
- Leftover-friendly: Thickens a bit as it sits, making reheated bowls extra hearty with just a splash of broth.
Ingredients
Equipment
Method
- Warm the olive oil over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until the onion is translucent and the vegetables start to soften.
- Add garlic, tomato paste, dried basil, dried oregano, and crushed red pepper flakes if using. Cook 1–2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste turns a deeper brick red.
- Pour in the crushed tomatoes and vegetable broth. Stir, scraping the bottom of the pot to loosen any browned bits. Add sugar, salt, and pepper. Bring to a boil.
- Stir in the rinsed rice, then immediately reduce heat to low. Cover and simmer 15–18 minutes, stirring every few minutes to prevent sticking. Cook until rice is tender and broth is slightly thickened.
- Once rice is tender, turn off the heat. Stir in lemon juice and chopped herbs. Taste and adjust seasoning as needed.
- Ladle into bowls and garnish as desired. Serve hot with crusty bread or grilled cheese.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 small carrot, finely diced (optional)
- 1 celery stalk, finely diced (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional for gentle heat)
- 1 can (28 ounces) crushed tomatoes
- 4 cups gluten-free vegetable broth
- 1/2 cup long-grain white rice, rinsed
- 1–2 teaspoons sugar, to taste
- 1–1 1/4 teaspoons fine sea salt, plus more as needed
- 1/2 teaspoon black pepper
- 1–2 tablespoons fresh lemon juice
- 2–3 tablespoons chopped fresh basil or flat-leaf parsley
What each ingredient does
- Olive oil: Helps vegetables soften and adds a smooth, savory base.
- Onion, carrot, celery: Classic trio that rounds out the sharp edges of tomato and makes the soup taste slow-cooked.
- Garlic: Brings that comforting, savory aroma you expect from tomato vegetable soup.
- Tomato paste: Boosts tomato intensity and gives the broth a rich color.
- Herbs and chili flakes: Create a mellow Italian profile and, if you like, a tiny kick of heat.
- Crushed tomatoes: The star of this Tomato Soup, giving body and bright flavor.
- Vegetable broth: Thins the tomatoes into a soup and layers in savory notes.
- Rice: Adds bulk and turns a light soup into a satisfying meal.
- Sugar: Softens acidity; use just enough to round, not sweeten.
- Salt, pepper, lemon juice: Final balancing act so every spoonful tastes alive.
- Fresh herbs: Bring color and a fresh, fragrant finish.
Substitutions & Swaps
- Rice options: Use basmati or jasmine for a slightly different aroma. Brown rice works too—just add an extra cup of broth and give it 15–20 more minutes to soften.
- Pasta twist: For a spaghetti soup vibe, use broken spaghetti or small shapes like ditalini; cook them directly in the broth until al dente.
- Broth choices: A richer vegetable broth gives you depth comparable to Italian soup recipes that use stock. You can also mix water with a bouillon-style paste if that’s what you keep on hand.
- Tomatoes: Crushed tomatoes keep things rustic. For a smoother base, use tomato puree or passata; for more texture, fold in a handful of halved cherry tomatoes during the last few minutes.
- Extra veg: Stir in chopped spinach, kale, or zucchini near the end for more color and nutrients.
- Diet tweaks: To keep it vegan, opt for a swirl of coconut milk or plant cream instead of dairy. For gluten-free needs, confirm your broth is certified GF and skip any pasta swaps that contain gluten.
Time saver: If you have leftover cooked rice, add it in the last 5–10 minutes of simmering and reduce the broth by about 1/2 cup so the soup doesn’t get thin.
Equipment Notes
- Medium-large heavy pot: A 5–6 quart pot with a heavy base helps prevent scorching as the rice cooks.
- Lid: Important for steady simmering and even rice texture.
- Blender (optional): If you prefer a smoother base, you can blend part of the soup before adding rice.
- Storage containers: Wide, shallow containers cool the soup faster for safe storage when you’re batching.
Line your prep area with a small cutting board and keep a scrap bowl nearby for onion skins and vegetable ends to streamline cleanup.
Step-by-Step Instructions
- Sauté the aromatics.
Warm the olive oil over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until the onion is translucent and the vegetables start to soften. - Toast the tomato paste and spices.
Add garlic, tomato paste, dried basil, dried oregano, and crushed red pepper flakes if using. Cook 1–2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste turns a deeper brick red. This concentrates the tomato flavor and wakes up the dried herbs. - Add tomatoes and broth.
Pour in the crushed tomatoes and vegetable broth. Stir, scraping the bottom of the pot to loosen any browned bits. Add sugar, the bulk of the salt, and pepper. Bring the mixture up just to a boil. - Simmer with rice.
Stir in the rinsed rice, then immediately reduce heat to low. Cover and simmer 15–18 minutes, stirring every few minutes to prevent sticking. You want the rice cooked through but still holding its shape, and the broth slightly thickened. - Finish the soup.
Once the rice is tender, turn off the heat. Stir in lemon juice and chopped fresh basil or parsley. Taste and adjust seasoning—add more salt, pepper, or a tiny pinch of sugar if needed. - Serve and enjoy.
Ladle the soup into bowls. Garnish with extra herbs, a drizzle of olive oil, or a spoonful of yogurt or cream for those who like it richer. Serve hot with crusty bread or grilled cheese on the side.
Make-Ahead, Storage & Reheating
You can prepare the aromatics and even cook the tomato broth without rice up to two days ahead. Keep it in the fridge, then bring to a simmer and add rice when you’re ready to eat.
Fully cooked soup keeps 3–4 days in the fridge. The rice will absorb more liquid, so the soup thickens as it cools. Think of it as a very comforting, spoonable stew. For the best rice texture in the freezer, store the tomato broth and cooked rice separately; freeze the broth up to 3 months, then add freshly cooked rice when reheating.
Reheat gently on the stove over low to medium-low heat with a splash of water or broth. Stir occasionally to loosen the rice and prevent scorching. Finish with lemon juice or herbs to refresh the flavors.
How to Lighten or Make It Creamy
To lighten the soup, reduce the oil to 1 tablespoon and add extra carrots and celery, or stir in shredded cabbage or spinach during the last few minutes. Swap half the rice for a can of drained chickpeas to boost protein while keeping things hearty.
To make it creamy, blend 1–2 cups of the soup base (without rice) until smooth, then stir it back into the pot. Off heat, add a little cream, evaporated milk, or coconut milk for a dairy-free creamy tomato basil soup feel. Add creamy components last and avoid boiling so they don’t split.
Toppings, Garnishes & Finishes
- Crunch: Garlic croutons, toasted seeds, or roasted chickpeas.
- Fresh lift: Basil ribbons, chopped parsley, or thinly sliced green onions.
- Tang & spice: A spoonful of plain yogurt, a squeeze of lemon, or chili flakes for extra heat.
Those tiny finishing touches are what turn a simple Tomato Soup into something you’d happily serve to guests.
Sides & Pairings
Pair this tomato & rice comfort soup with grilled cheese, a mozzarella toastie, or simple buttered toast for that classic tomato-and-bread combination. A light mixed salad with cucumbers and a bright vinaigrette keeps the meal balanced.
Drink-wise, sparkling water with lime, mint tea, or a simple fruit spritzer all pair nicely with the tomato richness without overwhelming it.
Scaling the Recipe
To double the recipe, use a large Dutch oven and maintain a gentle simmer so the rice cooks evenly. Stir more frequently; with more rice, the risk of settling and sticking climbs.
To halve the recipe, keep the same cooking times but check the rice a couple of minutes early. Smaller volumes often cook a bit faster, and you don’t want mushy grains. Always let the soup rest 5–10 minutes before serving so the rice finishes steaming and the flavors meld.
Nutrition & Dietary Notes
This Tomato Soup with rice delivers complex carbs from the rice, lycopene and vitamin C from tomatoes, and a variety of micronutrients from the vegetables. Olive oil adds a modest amount of healthy fat that helps you feel satisfied.
The soup is naturally free from nuts, eggs, and, with gluten-free broth, wheat. To keep it vegan and dairy-free, stick to plant-based toppings and sides.
Troubleshooting
- Soup tastes sharp or acidic: Stir in a bit more sugar and another squeeze of lemon, then let it simmer for a few minutes to mellow.
- Rice undercooked: Add a splash of hot broth or water, cover again, and simmer a few more minutes, checking often.
- Rice overcooked and mushy: Add a handful of freshly cooked rice right before serving to restore some texture, or lean into it and think of it as an extra-cozy, thick tomato rice stew.
- Too thick: Stir in more broth until you reach a spoonable consistency.
- Too thin: Simmer uncovered for several minutes to reduce, or mash some of the rice against the pot to naturally thicken.
FAQs
Can I use frozen vegetables?
Yes. Frozen diced onion, carrot, and celery work well; sauté them straight from frozen, cooking a few extra minutes to evaporate moisture.
What other grains can I use?
Quinoa, barley, or small pasta can stand in for rice. Adjust cooking times and broth amounts so they reach tender doneness without overcooking.
How do I prevent the rice from sticking?
Rinse the rice before adding and give the soup a good stir every few minutes, especially toward the end of cooking. Keep the simmer gentle, not rolling.
Can I make this into a smooth tomato soup without visible rice?
Blend the tomato broth completely smooth first, then cook the rice in it. You’ll get a creamy-looking base with the texture of rice still suspended through the soup.
How long does it keep?
Refrigerated, it’s best within 3–4 days. For longer storage, freeze the tomato base up to 3 months and add fresh rice when reheating.
Variations
- Herby Garden Tomato Soup: Add chopped fresh basil, parsley, and chives at the end plus extra lemon for a bright, garden-style flavor.
- Roasted Tomato Basil Soup with Rice: Roast halved tomatoes, onion, and garlic until caramelized, blend, then use that as your base before adding rice.
- Pasta Switch-Up: Replace the rice with small pasta shapes and think of it as a tomato-forward pasta soup recipe you can top with grated cheese.
These variations let you move from cozy fall soup recipes to lighter spring tomato soups without relearning the method.
Chef Notes / Test Kitchen Tips
The biggest game-changer here is giving the tomato paste and dried herbs time to fry in the oil. That short step turns flat tomato flavor into something deep and restaurant-worthy.
Taste often and adjust. Tomatoes vary from brand to brand; sometimes you’ll need more sugar or more lemon to reach that perfect sweet-tart balance. Once you’re in the habit of tasting after the rice is cooked and once more after adding acid, your Tomato Soup will come out reliably delicious every time.
Conclusion
This Tomato Soup with rice earns its place in your regular rotation because it’s simple, forgiving, and endlessly comforting. One pot, familiar pantry ingredients, and 35 minutes are all you need to sit down to a bowl that feels like a hug on a chilly evening.
It keeps well, adapts easily to what’s in your kitchen, and fits right alongside your other tomato based soups, spaghetti soup-style meals, and fall soup recipes. Save it, note your favorite tweaks, and let it be one of those reliable Soup Ideas you reach for whenever you need something warm and steady.
Keep it bookmarked with your favorite soups so it’s easy to find the next time you need a warm, low-effort dinner.
