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–+ servings
old fashioned tomato and rice soup

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.
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Total Time 30 minutes
Course Soup
Cuisine American
Servings 8
Calories 218 kcal

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
Keyword old fashioned tomato and rice soup
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