Tomato Rice Soup
SUPER fast and so easy - this hearty Tomato Rice Soup packs a real punch with the addition of brown rice! Perfect for weeknights, this will stick to your ribs!
Servings 2 quarts
Calories 185kcal
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
Instructions
- 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.
Notes
A pinch of red pepper flakes is awesome in this!
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.
Nutrition
Calories: 185kcal | Carbohydrates: 10g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 415mg | Potassium: 252mg | Sugar: 4g | Vitamin A: 150IU | Vitamin C: 1.7mg | Calcium: 27mg | Iron: 0.5mg
