Tomato Rice Soup

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A smooth tomato and rice soup made with tomatoes dotted with creamy rice and finished with lemon and fresh herbs.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 251kcal

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).
1 tablespoon olive oil, 1 large onion, 3⅓ pounds tomatoes, 2 large garlic cloves, 1 teaspoon salt, ¾ teaspoon white pepper, 1 teaspoon sugar
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.
4 cups water, 2 vegetable bouillon cubes, ⅔ cup Arborio rice
Turn the heat off and stir through the lemon juice and fresh herbs. Serve warm with a drizzle of olive oil.
2 tablespoons lemon juice, ¼ cup fresh basil leaves, Olive oil

Fresh tomatoes vary in juiciness. If yours are on the dry side, add a little more water.

If using canned, use the same quantity listed.

Herb swap: use cilantro and mint, or parsley and mint, or your preferred fresh herb in place of the basil. Stir them in off the heat.

Bouillon varies in saltiness, so taste before adding more salt. Check the label if you need it gluten free.

Storage: refrigerate for four days or freeze in individual portions.

Serving suggestion: crusty bread, grilled cheese sandwich or garlic bread