Tomato Rice Soup
This Tomato Rice Soup is cozy, budget-friendly, and made with simple pantry ingredients. An easy homemade soup that is comforting, filling, and perfect for any night of the week.
Servings 4
Calories 246kcal
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium sweet onion finely chopped
- 1 carrot peeled and finely diced
- 2 cloves garlic minced
- ½ tsp paprika
- ½ tsp dried oregano
- 1 can diced tomatoes with juices, 28oz can
- 4 cups chicken broth
- 1 cup water
- ⅔ cup long-grain white rice uncooked
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp tomato paste
- 2 tbsp chopped fresh basil optional
Instructions
- 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.
- Add the diced tomatoes, broth, water, tomato paste, salt, and pepper. Stir well to combine.
- Stir in the rice and bring the soup to a gentle boil. Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the rice is tender and the soup thickens.
- Taste and adjust seasoning as needed. Stir in the basil just before serving if desired.
Notes
- For a smoother texture: Use crushed tomatoes instead of diced.
- For more richness: Stir in a knob of butter right before serving.
- Make it heartier: Add cooked shredded chicken or white beans near the end
- Refrigerate leftovers in an airtight container for up to 4 days. The rice will continue to absorb liquid, so add more broth when reheating.
Nutrition
Calories: 246kcal | Carbohydrates: 39g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 1227mg | Potassium: 474mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2812IU | Vitamin C: 17mg | Calcium: 84mg | Iron: 2mg
