Everyone will love this budget friendly recipe made with pantry staples! Tomato Rice Soup is hearty, thick, and full of flavor.
Tomato Rice Soup
Even though this quick and easy tomato rice soup is a simple recipe, it really is so delicious. I love all the flavor from the basil, oregano, and sautéed onions.
There’s a slight sweetness from sugar that balances perfectly with just the right amount of acidity from the crushed tomatoes.
The addition of perfectly cooked and seasoned rice makes this soup filling and satisfying.
Oil: I like using olive oil in this recipe, but you could swap it for something like grapeseed oil, vegetable oil, or canola oil if you prefer.
Aromatics: A combination of fresh onion and fresh garlic add the perfect flavor base to this recipe.
Spices: Dried oregano, dried basil, fine sea salt, and ground black pepper add a ton of flavor to this soup. You could use Italian seasoning instead of the oregano and basil if you’re in a pinch, but I prefer this blend of spices.
Tomatoes: We’re keeping this recipe super simple by using canned crushed tomatoes and canned tomato sauce. If you want to try a tomato soup using fresh tomatoes, check out my Instant Pot Tomato Soup recipe.
Sugar: Adding a bit of granulated sugar does a great job of balancing out the acidity of the tomatoes. If you think the soup still tastes too acidic, stir in a super tiny pinch of baking soda at the end.
Chicken Broth: I love the flavor that chicken broth adds to this soup. If you want the recipe to be vegan or vegetarian, you could easily do that by using vegetable broth instead.
Rice: Long grain brown rice is hearty and really holds up well in the soup. I think white rice gets a bit too mushy, which is why I prefer using brown rice here.
How To Make Tomato Rice Soup
Start by sautéing the onion in the olive oil in a large pot. Then stir in the garlic, dried basil, and dried oregano, and sauté until it’s aromatic. (See the recipe card below for the full printable instructions.)
Add in the crushed tomatoes, tomato sauce, salt, pepper, and sugar. Stir to combine, then add in the chicken broth and bring to a boil.
Add in the brown rice and stir, then turn the temperature back down to a simmer. Cover the pot with a lid and cook until the rice is cooked through and tender. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Should I Cook Rice Before Adding It To Soup?
I love cooking rice directly in the soup because it gives the rice a chance to soak up all the delicious flavor from the soup. It’s truly the best way to get the most flavorful rice soup!
How Do You Keep Rice From Getting Mushy In Soup?
The best way is to make sure to not overcook the rice. It’s also helpful to use a heartier rice, like long grain brown rice or wild rice.
What Can I Add To Tomato Soup To Make It Taste Better?
Try stirring in a bit of cream or butter before you serve it, then top it with some fresh basil. Don’t forget to serve it with a grilled cheese sandwich! That combination is always one of my favorite dinner ideas.
Can You Freeze Soup With Rice?
I wouldn’t recommend freezing this soup because the texture of the rice won’t be the best after thawing. If you’re planning to freeze this soup, I’d freeze just the tomato base, then add the rice before serving.
Vegetables: If you want to amp up the vegetables in this soup, I’d recommend stirring in fresh curly kale or fresh baby spinach just before serving. It doesn’t take long for those vegetables to cook, so just a couple of minutes before serving should be perfect.
Meat: If you want to amp up the protein, try adding some browned ground beef, browned sausage crumbles, leftover ham, cooked meatballs, crispy bacon pieces, or leftover shredded rotisserie chicken. You could even add a ham bone while it’s cooking for extra flavor.
Dairy: If you want to make a creamy soup, add in some butter and heavy whipping cream after it’s finished cooking.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
If you like this recipe, be sure to check our entire section of soup recipes! Some reader favorites are:
- Cream Cheese Chicken Chili
- Instant Pot Tomato Soup
- Crack Chicken Noodle Soup
- Hamburger Potato Soup
- Bisquick Chicken and Dumplings
- 1 Tablespoon olive oil
- 1 small onion (finely diced, about 1/2 cup)
- 1 medium clove garlic (minced)
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 (28 ounce) can crushed tomatoes
- 1 (8 ounce) can tomato sauce
- 3 Tablespoons granulated sugar (plus more to taste)
- 1 teaspoon fine sea salt
- 1/2 - 1 teaspoon ground black pepper (depending on taste preference)
- 3 1/2 cups chicken broth
- 3/4 cup long grain brown rice
- Fresh basil (optional, for garnish)
- Heat a large lidded pot over medium heat. Once hot, add the olive oil and swirl to coat the bottom of the pot. Add the diced onions and saute until translucent (about 5 minutes). Stir in the garlic, oregano, and basil, and saute until aromatic (about 1 minute).
- Add the crushed tomatoes, tomato sauce, sugar, salt, and pepper. Mix to combine.
- Pour in the chicken broth, turn the heat up, and bring to a boil. Once boiling, turn heat back down to medium-low, stir in rice, and cover. Cook for 35-40 minutes (or until the rice is cooked through and tender).
- Ladle the soup into bowls, garnish with fresh, basil and serve.
If you want the soup to be thinner after the rice has finished cooking, add more chicken broth until you reach your desired consistency.
If you think the acidity is too high after cooking, mix in another 1/2 Tablespoon of sugar and a very small pinch of baking soda.
Amount Per Serving: Calories: 221Total Fat: 5.2gCarbohydrates: 38.2gFiber: 4.4gSugar: 14.5gProtein: 7.8g
Nutrition information isn’t always accurate.
The next time you’re looking for a hot and tasty homemade soup, try making this delicious tomato rice soup!