Quick & easy Old-Fashioned Tomato & Rice Soup for those nights you don't have much time or energy but still want a warm, comforting meal. With just a few simple ingredients, this recipe can be on the table in just 30 minutes.
Why You'll Love it:
- Budget-Friendly- this soup recipe can be made in a large portion with just a few inexpensive pantry ingredients.
- Ultra-Comforting- warm tomato soup and tender, filling rice are like a hug for the soul.
- Adaptable to Most Dietary Needs- this soup is naturally gluten-free and can be adapted to be dairy-free, vegetarian, and vegan.
Ingredient Notes:
Find the full list of ingredients and amounts in the recipe card below.
- Aromatics- garlic cloves and yellow onion are sauteed in butter and then blended into the soup.
- Canned Crushed Tomatoes- using canned tomatoes makes this recipe easy and a great option for any season. During the summer months, fresh tomatoes can be used.
- Fresh Basil- fresh basil is slightly sweet and spicy, and pairs wonderfully with tomatoes.
- Brown Sugar- the sweetness of brown sugar balances the acidity of the tomatoes.
- Long Grain Rice- such as Jasmine or Basmati are tender and fluffy when cooked.
- Heavy Cream- to add a rich creaminess.
Substitutions & Variations:
- Vegetable Substitutes & Additions: leeks, shallots, roasted red pepper, celery, or carrots.
- Herb Substitutes & Additions: rosemary, oregano, chives, thyme, or parsley.
- Add Protein: such as bacon, shredded rotisserie chicken, or crumbled sausage.
- Add Spice- with crushed red pepper flakes or a few dashes of hot sauce.
- To Make-Dairy Free & Vegan: substitute the butter for a neutral cooking oil, and omit or substitute the heavy cream with a dairy-free version. Many grocery stores carry heavy cream alternatives made from oats or soy. These can be found from brands such as Silk or Country Crock. If making vegan, also use vegetable broth.
How to Make Tomato & Rice Soup:
- In a large stock pot, melt butter over medium heat. Add diced onions and saute 4-6 minutes, stirring often, until softened. Add garlic and continue to cook 60-90 secs.
- Add onion mixture, crushed tomatoes, broth, fresh basil, and brown sugar to a blender and blend until smooth.
- Add blended tomato soup back to stock pot, season with salt & pepper to taste, and bring to a simmer. Simmer 10-15 minutes, stirring often, until warmed through. Add broth as needed.
- Stir in cooked rice and heavy cream. Simmer a few minutes more and serve with crusty bread.
Tips & Recipe Notes:
- If soup is too acidic, add a bit more brown sugar or heavy cream.
- If soup is too sweet, add more kosher salt to balance.
- For a full meal, serve soup with crusty bread and a salad.
- Topping Options: sour cream, a splash of heavy cream, shaved or grated Parmesan, fresh herbs, fresh cracked pepper, or oyster crackers.
- Can long grain rice be cooked in the soup? Yes, absolutely! However, when rice is cooking it releases starch that will thicken the soup. You may need to add more broth to find the right texture. Long grain rice tends to cook in 15-20 minutes. If using brown or wild rice, cook separately as it will take much longer.
Storage:
- Store- leftovers in the refrigerator in an air-tight container for up to 3 days.
- To Freeze- store cooled tomato soup in a freezer safe, air-tight container for up to 3 months in the freezer.
- Leftover soup may thicken and need a splash of broth before reheating.
More Soup & Stew Recipes You Will Love:
- Minestrone Soup
- Pasta e Fagioli Soup (Italian Pasta & Beans)
- Creamy Parmesan, Mushroom, & Wild Rice Soup
- Easy Chicken & Rice Soup with Pesto and Corn
- Creamy Cabbage & Orzo Stew
- Creamy Mushroom & Pearl Couscous Soup
If you try this recipe, please leave a star rating and review in the recipe card below! Your feedback is incredibly valuable. Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.
Recipe
Old-Fashioned Tomato & Rice Soup
Quick & easy Old-Fashioned Tomato & Rice Soup for those nights you don't have much time or energy but still want a warm, comforting meal. With just a few simple ingredients, this recipe can be on the table in just 30 minutes.
Equipment
- Large Stock Pot
- Blender
Ingredients
- 2-3 tablespoon butter
- 2 cups diced yellow onion
- 3-4 garlic cloves
- 56 oz can crushed tomatoes with juice
- 4 cups vegetable or chicken broth
- ¼ cup fresh basil
- 1 tablespoon brown sugar
- 3 cups cooked long grain rice
- ¼ cup heavy cream
- Kosher salt & pepper to taste
Instructions
- In a large stock pot, melt butter over medium heat. Add diced onions and saute 4-6 minutes, stirring often, until softened. Add garlic and continue to cook 60-90 secs.
- Add onion mixture, crushed tomatoes, broth, fresh basil, and brown sugar to a blender and blend until smooth.
- Add blended tomato soup back to stock pot, season with salt & pepper to taste, and bring to a simmer. Simmer 10-15 minutes, stirring often, until warmed through. Add broth as needed.
- Stir in cooked rice and heavy cream. Simmer a few minutes more and serve with crusty bread.
Notes
- If soup is too acidic, add a bit more brown sugar or heavy cream.
- If soup is too sweet, add more kosher salt to balance.
- For a full meal, serve soup with crusty bread and a salad.
- Topping Options: sour cream, a splash of heavy cream, shaved or grated Parmesan, fresh herbs, fresh cracked pepper, or oyster crackers.
- Can long grain rice be cooked in the soup? Yes, absolutely! However, when rice is cooking it releases starch that will thicken the soup. You may need to add more broth to find the right texture. Long grain rice tends to cook in 15-20 minutes. If using brown or wild rice, cook separately as it will take much longer.
- To Make-Dairy Free & Vegan: substitute the butter for a neutral cooking oil, and omit or substitute the heavy cream with a dairy-free version. Many grocery stores carry heavy cream alternatives made from oats or soy. These can be found from brands such as Silk or Country Crock. If making vegan, also use vegetable broth.
- Store- leftovers in the refrigerator in an air-tight container for up to 3 days.
- Freeze- store cooled tomato soup in a freezer safe, air-tight container for up to 3 months in the freezer.
- Leftover soup may thicken and need a splash of broth before reheating.
- Nutritional Information is an estimate only and will vary based on specific ingredients and amounts used.
Nutrition
Calories: 218kcalCarbohydrates: 40.5gProtein: 8gFat: 3.7gSaturated Fat: 1.8gCholesterol: 7.6mgFiber: 4.7gSugar: 2.9g
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