Description
A comforting and flavorful tomato rice soup made with crushed tomatoes, aromatic vegetables, and tender cooked rice, simmered to perfection and garnished with fresh parsley. This easy-to-make soup is perfect for a light lunch or cozy dinner and packs a deliciously savory and slightly sweet taste.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
Main Ingredients
- 1 cup cooked white rice
- 1 teaspoon dried basil
- 1 teaspoon sugar
Seasonings & Garnish
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onion and garlic: Add finely chopped onion and cook for 3 to 4 minutes until translucent. Then add minced garlic and cook for an additional minute until fragrant.
- Add liquids: Pour in the crushed tomatoes and vegetable broth, stirring to combine all the ingredients evenly.
- Season the soup: Stir in dried basil, salt, pepper, and sugar to balance the acidity and enhance flavor.
- Simmer: Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15 to 20 minutes to allow flavors to meld together.
- Add rice: Stir in the cooked white rice and heat the soup through for another 5 minutes, ensuring the rice is warm and soft.
- Adjust and serve: Taste the soup and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley for a burst of color and freshness.
Notes
- For a creamier texture, you can blend a portion of the soup before adding the rice.
- Use brown rice instead of white rice for extra fiber and a nuttier flavor.
- Vegetable broth can be substituted with chicken broth if not vegan.
- Adjust sugar quantity based on the acidity of your tomatoes to balance flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
