Tomato Rice Soup

This Tomato Rice Soup is simple, comforting, and made with pantry ingredients. It starts with onions, carrots, and garlic cooked until soft, then simmers with diced tomatoes, broth, and rice until everything comes together into a thick, cozy soup. Nothing fancy, just a solid, satisfying bowl of soup.

I love this recipe when I want something warm and filling but not complicated. It is budget-friendly, easy to customize, and tastes even better the next day. Serve it with a grilled cheese or a slice of crusty bread, and it feels like a complete meal, even on a cold day.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Extra virgin olive oil: Use a good-quality olive oil, as it sets the base flavor for the whole soup.
• Sweet onion: Dice it finely so it softens nicely and blends into the soup.
• Carrot: Cutting it small ensures it cooks evenly.
• Garlic: Fresh garlic gives the best flavor here. Mince it finely and only cook it briefly so it does not burn or turn bitter.
• Paprika: Regular paprika works well, but smoked paprika will add a subtle smoky note if you prefer.
• Dried oregano: Dried works perfectly for this soup, but you can reduce the amount slightly if using fresh.
• Diced tomatoes: Use the entire can, including the juices, for maximum flavor. If you prefer a smoother soup, crushed tomatoes are a great swap.
• Chicken broth: Use low-sodium if possible, so you can control the salt level as the soup simmers.
• Water: The water helps thin the soup as the rice cooks and absorbs liquid. You can replace it with more broth for an even richer flavor.
• Long-grain white rice: Rinse it first for a cleaner, less starchy broth.
• Salt: Start with a small amount and adjust at the end. Tomatoes and broth can vary a lot in saltiness.
• Black pepper: Freshly ground pepper gives the best flavor. Add more at the table if you like a little extra bite.
• Tomato paste: Stir it in well until fully dissolved into the broth.
• Fresh basil: Basil adds a fresh finish right before serving.

How to Make Tomato Rice Soup

• Step One: Heat extra virgin olive oil in a large pot over medium heat. Add the onion and carrot and cook for 5 minutes, until softened. Stir in the garlic, paprika, and oregano and cook for 30 seconds.
• Step Two: Add the diced tomatoes, broth, water, tomato paste, salt, and pepper. Stir well to combine.
• Step Three: Stir in the rice and bring the soup to a gentle boil. Reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the rice is tender and the soup thickens.
• Step Four: Taste and adjust seasoning as needed. Stir in basil just before serving if desired.

Variations and Substitutions

• Use crushed tomatoes: If you prefer a smoother, more uniform texture, swap the diced tomatoes for crushed tomatoes. The flavor stays the same, but the soup feels a bit more velvety.
• Make it vegetarian: Replace the chicken broth with vegetable broth for an easy vegetarian version. The soup still has plenty of flavor thanks to the tomatoes and seasonings.
• Add protein: Stir in cooked shredded chicken, turkey, sausage, or even leftover rotisserie chicken near the end of cooking. White beans or chickpeas are a great meatless option and make the soup more filling.
• Change up the rice: Long-grain white rice works best, but jasmine rice can be used for a slightly softer texture. Brown rice also works, but it will need a longer simmer and extra liquid. Basmati rice can be used instead of long-grain white rice for a slightly lighter texture. It cooks a bit faster, so start checking for doneness around 20 to 25 minutes and adjust the liquid if needed.
• Swap in thyme: If you prefer thyme over oregano, you can use dried thyme instead. It gives the soup a slightly earthier flavor that pairs really well with the tomatoes.
• Boost the veggies: Add celery, zucchini, or spinach for extra vegetables. Stir leafy greens during the last few minutes so they do not overcook.
• Make it creamy: For a creamier soup, stir in a splash of cream or half-and-half right before serving. A little goes a long way.
• Add a little heat: If you like spice, add a pinch of red pepper flakes or a dash of hot sauce to warm things up without overpowering the tomato flavor.

Storage Instructions

• Refrigerator: Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. The rice will continue to absorb liquid as it sits, so the soup will thicken over time.
• Reheating: Reheat leftovers gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of broth or water to loosen it back up as the rice absorbs liquid.
• Freezing: Freezing is not recommended for this soup. The rice can become overly soft and change the texture once thawed, making it best enjoyed fresh or from the fridge.

Recipe Tips and Tricks

• Stir occasionally while simmering: Rice can stick to the bottom of the pot as it cooks. Giving the soup a stir every so often helps prevent sticking and keeps everything cooking evenly.
• Keep the heat gentle: A low, steady simmer works best for this soup. Boiling too hard can cause the rice to break down, making the soup thicker than intended.
• Taste at the end: Tomatoes can vary in acidity and saltiness. Always taste the soup before serving and adjust the seasoning as needed.
• Add fresh herbs last: If using fresh basil, stir it in right before serving. This keeps the flavor bright and fresh instead of muted.
• Thin as needed: If the soup gets too thick, especially after sitting, add a little broth or water until it reaches the consistency you like.

Tomato Soup Recipes

• Creamy Tomato Tortellini Soup
• Cream of Tomato Soup
• Tomato and Lentil Soup
• Tomato Florentine Soup

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