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SUPER fast and so easy – this hearty Tomato Soup packs a real punch with the addition of brown rice! Perfect for weeknights, this will stick to your ribs!
Step by step photos and instructions below!
Soup, glorious soup!
This soup recipe is as simple as 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!
I actually have an entire pinterest board dedicated to soup. I am lucky to be married to a man who also believes soup can be an entire meal (if there’s enough of it), and we regularly chow down on hearty bowls of deliciousness. Even in summer!
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 ingredients.
- Quick and easy. A very fast cook time!
- Delicious. This goes without saying, right? This is pure comfort food.
Frequently Asked Questions
Absolutely! Just cool completely, ladle into containers and label, seal and freeze.
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.
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 recipe card located at the bottom of the post.
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
- Olive oil. Butter can be used here if you prefer/
- Garlic. Use fresh garlic. Since this recipe is so simple, fresh is best.
- Tomatoes. I use crushed tomatoes. Diced tomatoes can also be used for a chunkier consistency.
- 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!
- Salt and pepper. As always, this is to taste.
- Cooked brown rice. See the notes card for how to cook rice.
Recommended Equipment/Tools
How to make this recipe
Scroll for Recipe
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 the heat to a simmer, add cooked brown rice and heat through.
Check for seasoning and adjust with salt and black pepper as needed.
Devour.
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.
Freezing instructions
This recipe 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.
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!
- Avgolemono Soup (from Country Living)
Want to try this recipe?
Pin it to your favorite Pinterest Boards.
Find me on Pinterest for more delicious recipes!
Update: This recipe was originally published in October of 2017. It was republished with updated photos in January of 2022.
Tomato Rice Soup
Suggested Equipment
Ingredients
- 1 Tbs olive oil
- 1 Tbs garlic minced
- 2 14.5oz cans crushed tomatoes
- 2 cups vegetable stock
- 1 Tbs dried basil (or use italian seasoning)
- Salt and pepper to taste
- 1.5 cups cooked brown rice
Instructions
- In a large saucepan, heat the olive oil and cook the garlic for 30 seconds – do not brown or burn!!
- Add the tomatoes, stock and seasonings and bring to a simmer.
- Add cooked brown rice and heat through.
- Check for seasoning and adjust.
- Devour.
Tips & Notes:
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Kate says
There’s something so homey about a bowl of soup
Kathy says
Five minutes you said? Sign me up! This is the type of meal that I make on busy weeknights when there’s extra school activities to attend or when I am just too tired to cook! Nutritious, quick and delicious! Yes please!