SUPER fast and so easy – this hearty soup packs a real punch with the addition of brown rice! A great way to warm and fill your belly, this is perfect for busy weeknights!
This delicious soup recipe is simple and uses easy to find pantry staples. That makes is an easy, comforting lunch or dinner that is a real crowd pleaser!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Soup, glorious soup!
This recipe is a family favorite, and makes a great meal on a cold day. Tender rice is the perfect addition to this soup, it’s super hearty and belly warming.
It’s very easy to make, just a quick sauté of garlic in some olive oil, 2 cans of crushed tomatoes, some basil, and some vegetable or chicken stock. Bring to a boil, then add the cooked brown rice until warmed through.
Homemade is always better than store-bought when it comes to flavor, but I’m absolutely not above using a few cheats/short cuts to make dinner time go a lot smoother for me.
Sometimes I stand at the door of my pantry and play “chopped” – ie, make dinner out of whatever I find in there. Some days are a win, some are not. It can get pretty interesting!
If you like rice in soup, you’ll love my Asian Style Chicken Rice Soup and my Lentil Soup (with rice, tomatoes and bacon)
Why you’ll love this recipe:
- Very simple pantry ingredients.
- Quick and easy. A very fast cook time!
- Delicious. This goes without saying, right? This is good comfort food.
Frequently Asked Questions
Can this recipe be frozen?
Absolutely! Just cool completely, ladle into containers and label, seal and freeze.
Is this recipe gluten free?
Yes. Rice is gluten free, as are the other ingredients. Read the label carefully on the stock (or make your own) to ensure no gluten.
Should you cook rice before adding to soup?
For this recipe, yes. If you added uncooked rice, you’d need to add more broth to make up for what the rice absorbs. I generally just use leftover rice and call it good.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
What to serve with Tomato Rice Soup
If serving as a main dish, add some crusty bread, or a grilled cheese sandwich as a side dish.
Kylee’s Notes
About the rice
If you don’t have any precooked brown rice, you can make some especially for this recipe. You can use the Boil in the Bag kind, or you can make it from scratch.
Check out Recipe Tin Eats for a full and comprehensive overview of cooking brown rice.
What to do with leftovers
Store in a covered container in the refrigerator for up to 5 days. Reheat until it is piping hot!
Substitutions/Additions
You can use brown rice mixed with quinoa or other grains if you prefer. White rice can also be used.
You can use chicken broth or vegetable broth in this recipe. One will be vegetarian, and one won’t! If you need this to be gluten free, check the labels of the stock.
Adding onion and celery to the base will give some more flavor, and chunks.
Add a tablespoon of tomato paste to the soup to boost the tomato flavor.
Swirl a little bit of cream into the soup just before serving for added richness.
Freezing instructions
Homemade tomato soup can be frozen. Cool completely, then add to freezer containers. Label, seal and freeze. This soup is good in the freezer up to 6 months.
Remove from freezer and thaw, or reheat in microwave or in a saucepan until piping hot, stirring regularly.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Olive oil. Butter or vegetable oil can be used here if you prefer.
- Garlic. Use fresh garlic cloves. Since this recipe is so simple, fresh is best. High-quality ingredients means the best end result!
- Tomatoes. I use crushed undrained tomatoes. Diced tomatoes can also be used for a chunkier consistency. You can add a tablespoon of tomato paste to the soup to boost the tomato flavor, too.
- Stock. Either chicken or vegetable stock broth can be used.
- Basil. Italian Seasoning can be used in place of dried basil. You can also use fresh basil if you have it! If you’d like, add a bay leaf with the stock, and remove before cooking.
- Salt and pepper. As always, this is to taste.
- Cooked brown rice. See the notes card for how to cook rice. Wild rice, white, jasmine or basmati rice work too. Basically, any kind of rice you have on hand.
Recommended Equipment/Tools
(affiliate links may be used here, which helps me earn some pennies – with no increased pricing to you)
- Dutch Oven or large pot
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Heat the olive oil in a large saucepan or Dutch oven and cook the garlic for 30 seconds – do not brown or burn!!
Add the tomatoes and stock.
Add the seasonings and bring to a boil.
Reduce to a medium heat and simmer, add cooked brown rice and heat through.
Check for seasoning and adjust with salt and black pepper as needed.
Devour.
More soup recipes
Here are some of my favorites:
- Broccoli Cheddar Soup – perfect for feeding the family, and your soul! Enjoy this delicious, rich and flavorful version of a classic.
- Lentil Soup – great as a starter to a main, or as a main itself, this nutritious soup sticks to your ribs and satisfies!
- Butternut Squash Soup (with apple) – my all-time favorite soup, it’s healthy AND low-fat!
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Update: This recipe was originally published in October of 2017. It was republished with updated photos in January of 2022.
Tomato Rice Soup
Recommended Equipment
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon garlic (minced)
- 29 ounces crushed tomatoes (2 x 14.5oz cans)
- 2 cups vegetable stock
- 1 tablespoon dried basil ((or use italian seasoning))
- salt and pepper (to taste)
- 1.5 cups cooked brown rice
Directions
- In a large saucepan, heat 1 tablespoon olive oil and cook 1 tablespoon garlic for 30 seconds – do not brown or burn!!
- Add 29 ounces crushed tomatoes, 2 cups vegetable stock and 1 tablespoon dried basil, salt and pepper and bring to a simmer.
- Add 1.5 cups cooked brown rice and heat through.
- Check for seasoning and adjust.
- Devour.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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