There's something undeniably comforting about a warm bowl of soup, and when it's as hearty and flavorful as Tomato Rice Soup, you know you're in for a treat. Bursting with the vibrant colors and goodness of fresh vegetables, this recipe takes the classic tomato soup to a whole new level by incorporating the subtle nuttiness of rice. Each spoonful is a harmonious medley of textures and tastes that will soothe your soul and tantalize your taste buds.
Homemade tomato soup
There really is nothing better than a comforting bowl of soup after a long, cold day. Which is where this tomato soup recipe comes in – plus it happens to be a family favorite at my house every winter.
This tomato soup is made with fresh tomatoes. I cooked them and peel the tomatoes to have a better texture and flavor.
In addition I add rice to the soup, which makes it thicker, and turns it into an actual meal. Furthermore, it’s an easy recipe and you most likely already have all the ingredients at home.
Tips to ensure your Tomato Rice Soup turns out as delicious as possible
Choose Ripe Tomatoes
The key to a flavorful soup is using ripe tomatoes. Opt for tomatoes that are fragrant, firm, and vibrant in color.
The microwave trick for peeling tomatoes is a time-saver. It helps the skins come off easily. Just be cautious when handling the hot tomatoes.
Blend the soup to your preferred consistency. If you like it chunkier, blend it less; for a smoother texture, blend more.
Taste and adjust the seasoning throughout the cooking process. The balance of salt, pepper, and any additional spices is crucial for a well-rounded flavor.
While the rice is optional, it adds a wonderful heartiness to the soup. If using rice, consider parboiled rice which holds its shape better during cooking.
Fresh basil leaves not only add a burst of color but also a lovely aroma. Feel free to experiment with other garnishes like grated Parmesan or croutons.
Yes, you can substitute canned tomatoes for fresh ones. Use about 28 ounces of canned tomatoes and be sure to drain and rinse them before adding to the soup.
Yes, you can use brown rice, but keep in mind that brown rice takes longer to cook than white rice. Consider partially cooking the brown rice before adding it to the soup, or simmer the soup for a longer time to ensure the rice is fully cooked.
Yes, using vegetable broth instead of water can add more depth and complexity to the soup's flavor. It's a great option to enhance the overall taste.
If your soup is too thick, you can add a bit of water or vegetable broth to achieve the desired consistency. On the other hand, if it's too thin, you can simmer the soup for a bit longer to reduce the liquid.
If you don't have an immersion blender, you can carefully transfer portions of the soup to a regular blender to blend until smooth. Just be cautious when blending hot liquids and work in batches if needed.
Absolutely. This soup tends to develop even richer flavors when allowed to sit for a while. You can make it a day ahead and refrigerate it. When reheating, you might need to adjust the seasoning and consistency if the rice has absorbed more liquid.
Yes, you can freeze this soup. However, rice can sometimes change texture after freezing and reheating. If you're planning to freeze leftovers, you might consider omitting the rice from the frozen portions and cooking fresh rice when you reheat the soup.
The soup can be stored in the refrigerator for about 3-4 days. Make sure to refrigerate it promptly after cooking and allow it to cool before sealing it in an airtight container.
Other recipes to try:
For other recipes with tomatoes check out my tomato recipe index.
Make this tomato rice soup today!
Whether you're seeking a quick weeknight meal or a satisfying weekend lunch, this Tomato Rice Soup is the answer. With simple ingredients and easy-to-follow steps, let's dive into the kitchen and create a dish that brings joy with every spoonful.
Tomato Rice Soup
- 1 onion chopped
- 2 tablespoon olive oil
- 2 carrots grated
- 1 red bell pepper chopped
- 3 garlic cloves minced
- 6 fresh pealed tomatoes (I'll tell you below how to peel properly)
- 4 tablespoon tomato paste
- Salt and pepper by your taste
- 1 teaspoon sugar
- Juice from half a lemon
- 7 cups boiling water
- ½ cup rice- optional
- Wash the tomatoes and cut an x shape on each one, arrange them on a plate and put it in the microwave for 7 minutes.
- Let the tomatoes cool a bit and then peel them – after the microwave cooks the tomatoes, their skin comes off much easier.
- Cut each tomato into 4 pieces.
- In a big pot, sauté the onion with olive oil on high until it starts to change color (best if transparent then a light brown), add the garlic and continue to sauté for 1 more minute.
- Add the carrots and bell pepper to the pot and cook for 2 minutes.
- Add the peeled tomatoes, tomato paste, sugar, salt and pepper, and then cover with boiling water (all 7 cups at once).
- Cook for 25 minutes.
- With an immersion blender, blend the soup to a unify texture.
- Add the lemon juice and stir.
- Add the rice and cook for another 15 minutes until the rice is ready.
- Garnish with basil leaves and enjoy!