Tomato rice soup is a smooth tangy soup made from tomatoes simmered with rice until the grains soften and dot the bowl. It takes about 45 minutes, uses easy ingredients and is plant-based and vegan friendly.
Before You Start
- Serve with a grilled cheese sandwich or crusty garlic bread for dunking.
- Pantry or fresh: This soup can be made either from canned or fresh tomatoes. I have cooked both versions and both are fabulous.
- Pick ripe meaty tomatoes if you are cooking with fresh tomatoes. Romas are my go-to.
- Cook the rice in the soup, not separately, so it absorbs the tomato flavor.
- Finish off the heat: stir in the lemon juice and herbs after you turn the burner off so they stay bright.
A Quick Note from Janelle
I like my soups slurpable, where the liquid leads and the contents don't take over (don't get me wrong I'll still make a hefty soup now and then). So for this tomato and rice soup I've tried to keep a balance, but as it cools it will thicken considerably, so feel free to add in more water if desired adjusting the salt as you need to.
Like my tomato and fennel soup, I especially like using fresh tomatoes with the skins and seeds left in, so nothing gets wasted. It's a good way to use up a glut of tomatoes and it freezes well. Besides, you won't even be able to tell whole tomatoes were used!
Flavor profile: this tomato and rice soup is bright, tangy and lightly sweet with a fresh herb finish. The rice adds body and creaminess.
If you want a heftier bowl, my Lebanese lentil soup is the one I'd reach for. There's a reason why it's my most popular soup!
Ingredients
Let's go through the main ingredients, as everything else is super simple. The full list is in the recipe card below.
Fresh tomatoes should be ripe and meaty. I like Roma, though I'll use whatever is in the garden or at the grocer that's just as juicy. I've also tested this soup using the same amount of canned tomatoes and it works.
White rice is usually Arborio for me in this soup (otherwise whatever medium or short grain I have). I use just enough to thicken the soup without it turning into a tomato rice dish. Arborio has the creamiest, slightly chewy texture, so every spoonful feels satisfying.
Fresh basil (or other fresh herbs) is roughly chopped or torn and added after the heat is off to keep its flavor. If you only have dried basil (use about 1 tablespoon), add it with the tomatoes at the start so it rehydrates and releases its flavor. For a Lebanese twist (because that's my background), swap the basil for cilantro and mint, or parsley and mint and stir them in off the heat the same way. I am inspired by the herb combination of my stuffed peppers which makes me salivate. I also love oregano and thyme!
Lemon juice is also added off the heat to brighten the soup and a small amount of sugar balances the tomatoes' acidity. You can swap the lemon for a splash of vinegar.
Vegetable bouillon gives the broth its savory depth. Bouillon varies in saltiness, so taste before adding more salt.
What I Use to Make This Recipe
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The full instructions are in the recipe card below. These are the steps worth seeing.
- Soften the tomatoes, onion and garlic in a little olive oil.
- Blend until completely smooth (off the heat). Then simmer with water and rice.
Janelle's Tips
- The salt and sugar draw the juices out of the tomatoes as they cook, so they soften and break down faster.
- If using fresh tomatoes cook them until the skins start to fall off and the tomatoes have softened and released their juices. Don't let the pot go dry. Otherwise if using canned tomatoes, simmer them until they have softened with the onions.
- I generally use minimal oil in my cooking, but I do like to finish my bowl of soup with a drizzle as I love the look and feel of it.
- This soup is left plant-based on purpose, but you can shred in some cheese or sprinkle nutritional yeast over the top.
- Storage: keeps in an airtight container in the fridge for up to 4 days, or freeze in individual portions. Add a splash of water when reheating, as the rice keeps absorbing liquid.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Tomato Rice Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 3⅓ pounds tomatoes diced (canned is fine) (1.5kg)
- 2 large garlic cloves crushed
- 1 teaspoon salt
- ¾ teaspoon white pepper
- 1 teaspoon sugar
- 4 cups water
- 2 vegetable bouillon cubes
- ⅔ cup Arborio rice or medium or short grain rice
- 2 tablespoons lemon juice freshly squeezed
- ¼ cup fresh basil leaves chopped (or any fresh herb you like)
- Olive oil to serve
Instructions
- Sweat the onion in the olive oil over medium-high heat until translucent. Stir in the tomatoes, garlic, salt, pepper and sugar. Once it starts sizzling, turn the heat down to medium-low. Cover and cook, stirring occasionally until the tomatoes have softened and the skins start to fall off (about 10 minutes).
- Remove the pot from the heat and blend with an immersion blender until completely smooth.
- Add the water, vegetable bouillon and rice. Cover and bring to a soft boil over high heat, then turn the heat down to medium-low and simmer for 15 to 20 minutes, or until the rice is soft. Stir frequently so the rice doesn't clump or stick to the bottom of the pot.
- Turn the heat off and stir through the lemon juice and fresh herbs. Serve warm with a drizzle of olive oil.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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