Tomato Rice Soup: Cozy, Affordable Dinner in 40 Minutes
Made with a handful of pantry staples, this simple tomato rice soup is a nourishing and cozy soup that comes together super quickly and easily. It’s a budget-friendly recipe that’s perfect for when you’re not sure what you want for dinner but want something warm and hearty.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
1½ tablespoons olive oil
2 to 3 stalks green onions, diced, roots removed
2 to 3 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon garlic powder
1 tablespoon dried basil
1 cup basmati rice, rinsed and drained
2 tablespoons tomato paste
½ tablespoon sugar
28 ounce canned diced tomatoes (796mL)
4½ cups broth, low sodium, vegetable or chicken
Instructions
1. Heat 1½ tablespoons of oil in a Dutch oven (or large heavy bottom pot) over medium heat. Add the green onions to the pot and saute for a minute before adding the garlic.
2. Saute for another minute and add the salt, garlic powder, and dried basil. Give everything a stir until everything is well combined.
3. Add the rinsed rice and saute for a minute until everything is well combined. Deglaze with a bit of broth if needed.
4. Add the tomato paste with the sugar and saute for a minute.
5. Add the canned diced tomatoes and broth to the pot. Allow the pot to come up to a simmer, stirring throughout, and simmer for 15 to 20 minutes or until the rice has cooked through and is tender. Keep the lid on between stirring the soup.
6. Add additional salt and some freshly cracked pepper, if desired, before serving.
Notes
Use low-sodium broth to control the saltiness of the soup.
This soup thickens as it sits; feel free to add more broth or water when reheating.
Great for meal prep and freezes well.
Find it online: https://cookingwithramsay.com/tomato-rice-soup/