Quick Facts
- Time: 35 minutes (10 min prep, 25 min cook)
- Yield: 4 generous bowls
- Skill: Easy
- Method: One-pot stovetop
- Diet: Vegetarian, vegan-option, gluten-free, dairy-free
Introduction
Tomato Soup with rice is the kind of bowl you crave when you want comfort, not fuss. This version wraps a silky tomato broth around tender grains of rice and a handful of simple herbs, giving you all the nostalgia of childhood tomato soup with a little extra substance. It’s budget-smart, built mostly from pantry staples, and still feels cozy enough for a slow fall evening.
Flavor-wise, you get a gentle acidity from tomatoes balanced with a hint of sweetness and warmth from garlic, onion, and dried Italian herbs. The rice makes it satisfying without feeling heavy, and the whole pot comes together in about half an hour. This soup is perfect for busy families, solo cooks, or anyone building out a collection of Fall Soup Recipes, tomato based soups, or weeknight Soup Ideas that are as practical as they are soothing.
If you’re already building a collection of cozy Tomato Soup recipes, this one deserves a spot near the top of your list.
Why You’ll Love It
- Weeknight-easy: Minimal chopping, clear timing, and a true one-pot method.
- Flexible: Swap in leftover rice, extra vegetables, or your favorite herbs without stress.
- Balanced flavor: Tomatoes, aromatics, a touch of sugar, and lemon juice keep acid, salt, and sweetness in harmony.
- Great leftovers: The rice continues to soak up flavor, and the soup reheats beautifully with a splash of broth or water.
Easy Tomato Soup with Rice (One-Pot, 35 Minutes)
- Total Time: 35 minutes
- Yield: 4 bowls
- Diet: Vegetarian
Description
Cozy, one-pot tomato soup with tender rice, sweet aromatics, and bright herbs. Built mostly from pantry staples, it’s weeknight-easy, budget-friendly, and ready in about 35 minutes for a comforting, tomatoey bowl that feels both light and satisfying.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 small carrot, finely diced (optional)
1 celery stalk, finely diced (optional)
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon smoked paprika (optional)
1 can (28 ounces) crushed tomatoes
4 cups vegetable broth (use gluten-free if needed)
1/2 cup long-grain white rice, rinsed
1–2 teaspoons sugar, to taste
1–1 1/4 teaspoons fine sea salt, plus more to taste
1/2 teaspoon black pepper
1–2 tablespoons fresh lemon juice
2–3 tablespoons chopped fresh basil or parsley, plus more for serving
Instructions
Prep the aromatics and rice.
Finely chop the onion, carrot, and celery so they soften quickly and melt into the soup. Rinse the rice under cool water until the water runs mostly clear, then drain well.Sauté the vegetables.
Warm the olive oil in a 5–6 quart soup pot or Dutch oven over medium heat. Add the onion, carrot, celery, and a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent with a few golden edges.Bloom tomato paste and spices.
Stir in the garlic, tomato paste, dried basil, dried oregano, and smoked paprika. Cook for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and smells toasty.Add tomatoes and broth.
Pour in the crushed tomatoes and vegetable broth, scraping the bottom of the pot to release any browned bits. Add the sugar, remaining salt, and black pepper. Stir until the tomato paste is fully dissolved into the liquid.Simmer with the rice.
Bring the soup just up to a gentle boil, then stir in the rinsed rice. Immediately reduce the heat to low, cover, and simmer for 15–18 minutes, stirring every few minutes to keep the rice from sticking. Cook until the rice is tender and the broth has thickened slightly.Finish and adjust.
Turn off the heat. Stir in the lemon juice and chopped fresh basil or parsley. Taste and adjust with more salt, pepper, sugar, or lemon juice as needed. If the soup is too thick, add a splash of broth or hot water; if it’s too thin, simmer uncovered a few more minutes.Serve.
Ladle into warm bowls. Top with extra herbs, a drizzle of olive oil, and/or a spoonful of yogurt or cream (or dairy-free yogurt) if you like. Offer extra black pepper or chili flakes at the table.
Notes
Use low-sodium broth and canned tomatoes so you can season to taste at the end.
Any long-grain white rice works. For brown rice, add more broth and extra simmer time.
To use leftover cooked rice, stir it in during the last 5–10 minutes of simmering and reduce the broth slightly.
For a lighter soup, use 1 tablespoon olive oil, add extra chopped vegetables, and/or reduce the rice to 1/3 cup.
For a creamy version, blend 1–2 cups of the soup (without rice) until smooth, stir back in, and finish with cream or plant cream off the heat.
Leftovers thicken as they sit; loosen with a splash of broth or water when reheating and warm gently.
To freeze, cook and freeze the tomato base without rice for best texture, then simmer fresh rice in the reheated base.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: One-pot, stovetop
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small carrot, finely diced (optional but lovely for sweetness)
- 1 celery stalk, finely diced (optional for extra depth)
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (optional, for gentle warmth)
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth (use gluten-free if needed)
- 1/2 cup long-grain white rice, rinsed
- 1–2 teaspoons sugar, to taste
- 1–1 1/4 teaspoons fine sea salt, plus more to taste
- 1/2 teaspoon black pepper
- 1–2 tablespoons fresh lemon juice
- 2–3 tablespoons chopped fresh basil or parsley, plus more for serving
What each ingredient does
- Olive oil: Softens the aromatics and carries flavor.
- Onion, carrot, celery: Build a classic, slightly sweet aromatic base.
- Garlic: Adds savory depth that makes the tomato broth feel full and rounded.
- Tomato paste: Concentrated tomato flavor that toasts in the pot and adds richness.
- Dried basil & oregano: Bring that familiar Italian soup vibe without needing fresh herbs.
- Smoked paprika: Adds gentle smokiness without heat.
- Crushed tomatoes: The main body of this tomato vegetable soup.
- Vegetable broth: Thins the tomatoes into a sippable soup and adds savory notes.
- Rice: Turns simple tomato soup into a filling meal and keeps the recipe naturally gluten-free.
- Sugar: Softens tomato acidity without making the soup sweet.
- Salt & pepper: Bring everything into balance.
- Lemon juice: Brightens the finished soup so it never tastes flat.
- Fresh herbs: Add color and a fresh, comforting aroma right before serving.
Pro tip: Use low-sodium broth so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: No carrot or celery? Double the onion, or add a leek if you have one. A pinch of dried thyme can stand in for some of the oregano if needed.
- Rice: Any long-grain white rice works. For brown rice, add extra broth and more simmer time. For a “Spaghetti Soup” feel, swap rice for small pasta like orzo or broken spaghetti and keep it in your mental list of pasta soup recipes.
- Tomatoes: Crushed tomatoes keep things rustic, but canned tomato puree or passata will give a smoother texture. You can also use a mix of canned tomatoes and cherry tomato soup base if that’s what’s in your pantry.
- Broth: Use chicken-style vegetable broth if you like a richer flavor while staying meatless.
- Herbs: Fresh basil or parsley can replace dried herbs; stir them in at the very end so they stay bright.
- Vegan / dairy-free: The base recipe is already dairy-free; finish with olive oil or a spoonful of dairy-free yogurt if you want creaminess.
- Gluten-free: As long as your broth is certified GF, this is a naturally gluten-free tomato based soup.
Budget saver: Use leftover cooked rice. Stir it in for the last 5–10 minutes of simmering and reduce the broth slightly so the soup doesn’t get too thin.
Equipment Notes
- Soup pot or Dutch oven: A 5–6 quart pot gives the rice space to simmer without sticking.
- Lid: Helps the rice cook evenly and keeps splatters under control.
- Wooden spoon or silicone spatula: Great for scraping up any browned bits after sautéing the aromatics.
- Ladle: Makes serving easier and keeps the rice and broth evenly distributed.
If your pot tends to scorch, keep the heat on the lower side of medium when simmering and stir every few minutes, especially toward the end when the rice is nearly tender.
Step-by-Step: How to Make Tomato & Rice Comfort Soup
- Prep the aromatics.
Chop the onion, carrot, and celery small so they soften quickly and melt into the broth. Rinse the rice under cool water until the water runs mostly clear; this removes excess starch and helps prevent sticking. - Build the flavor base.
Warm the olive oil over medium heat. Add onion, carrot, celery, and a pinch of salt. Cook 5–7 minutes, stirring occasionally, until the vegetables are soft and the onion looks translucent with a few golden edges. This step builds sweetness and depth. - Bloom the tomato paste and spices.
Stir in the garlic, tomato paste, dried basil, dried oregano, and smoked paprika. Cook 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and smells toasty. This “blooms” the spices so their flavor spreads through the whole pot. - Add tomatoes and broth.
Pour in the crushed tomatoes and vegetable broth, scraping the bottom of the pot to release any browned bits. Add sugar, the rest of the salt, and black pepper. Stir well so the tomato paste dissolves into the liquid. - Simmer with the rice.
Bring the soup just up to a gentle boil, then stir in the rinsed rice. Immediately reduce the heat to low, cover, and simmer 15–18 minutes, stirring every few minutes to keep the rice from settling and sticking. You’re aiming for rice that’s tender but not mushy and a broth that has thickened slightly. - Finish and adjust.
When the rice is cooked, turn off the heat. Stir in lemon juice and chopped fresh herbs. Taste and adjust with more salt, pepper, or a pinch of sugar. If the soup feels too thick, add a splash of broth or hot water; if too thin, simmer uncovered a few extra minutes. - Serve.
Ladle into warm bowls. Top with more herbs, a drizzle of olive oil, or a spoonful of yogurt or cream if you like a richer finish. Let everyone add extra black pepper or chili flakes at the table.
Make-Ahead, Storage & Reheating
You can prep the aromatics (chopped onion, carrot, celery, garlic) up to two days ahead and store them in an airtight container in the fridge. When it’s time to cook, most of the work is done.
Leftover soup keeps 3–4 days in the refrigerator. The rice will continue to absorb liquid, so expect the soup to thicken; think of it as moving a little closer to risotto territory. To freeze, you’ll get the best texture by freezing the tomato base without rice for up to 3 months, then simmering fresh rice in the base when you reheat.
To reheat, place the soup in a saucepan with an extra splash of broth or water. Warm over low to medium-low heat, stirring occasionally, until hot. Finish with a squeeze of lemon or a drizzle of olive oil to wake up the flavors.
How to Lighten It or Make It Creamy
To lighten this tomato vegetable soup, reduce the olive oil to 1 tablespoon and add an extra cup of finely chopped vegetables (zucchini, bell pepper, or spinach stirred in at the end). You can also cut the rice down to 1/3 cup and add a can of rinsed beans for extra plant-based protein.
For a creamy version reminiscent of a creamy tomato basil soup, blend a cup or two of the soup (without the rice) until smooth, then stir it back in. Off the heat, swirl in a splash of cream, half-and-half, or unsweetened plant cream. Add dairy last and avoid boiling afterward to keep it from curdling.
Toppings, Garnishes & Finishes
- Crunch: Homemade croutons, toasted bread crumbs, or crispy roasted chickpeas.
- Fresh: Chopped basil or parsley, sliced green onions, or a little lemon zest.
- Tang & heat: Extra lemon juice, a spoonful of plain yogurt, chili flakes, or chili oil drizzled on top.
A sprinkle, a swirl, a squeeze—your three-second upgrade to this Tomato Soup.
Sides & Pairings
This Tomato Soup with rice is hearty but still plays well with simple sides. Serve it with crusty bread, garlic toast, or warm flatbread for dunking. A crisp green salad with a lemony vinaigrette adds freshness and keeps the meal light.
For drinks, try sparkling water with citrus slices, a mug of herbal tea, or a simple homemade lemonade. The brightness complements the tomato richness without overpowering it.
This tomato & rice comfort bowl fits perfectly into any weeknight lineup of family-friendly soup recipes, especially when you want something simple but satisfying.
Scaling the Recipe
To double the recipe, use a larger pot (at least 7–8 quarts) so the rice has room to cook evenly. Keep the simmer gentle and stir more often, as a bigger batch can stick more easily.
To halve it, use a smaller pot and keep the rice amount proportional. Check for doneness a few minutes earlier; smaller volumes often cook slightly faster. No matter the batch size, let the soup rest a few minutes off heat so the flavors settle before serving.
Nutrition & Dietary Notes
This tomato based soup offers slow-digesting carbohydrates from rice and a good dose of fiber and antioxidants from tomatoes and vegetables. Olive oil adds heart-friendly fats, while the relatively light ingredient list keeps things feeling clean and simple.
It’s naturally nut-free and, with gluten-free broth, works for gluten-free diets. For a fully vegan bowl, use plant-based yogurt or cream if you want a creamy finish and skip any cheese toppings.
Troubleshooting
- Too salty: Add a splash of water or unsalted broth and a squeeze of lemon. A small spoonful of cooked rice or extra tomato can also help balance it.
- Too bland: Add a pinch more salt first, then a little lemon juice and an extra shake of dried basil or oregano. Bloom the spices in a teaspoon of hot oil and stir back in if you need a bigger flavor boost.
- Too watery: Simmer uncovered until the liquid reduces and thickens. You can also mash some of the rice against the side of the pot to naturally thicken the soup.
- Overcooked rice: Stir in a handful of freshly cooked rice or a small can of beans right before serving to bring back some texture. Finish with olive oil and herbs to refresh the flavor.
FAQs
Can I use frozen or precut ingredients?
Yes. Frozen chopped onion, carrot, or celery work well; add them straight to the pot and sauté a few extra minutes to cook off excess moisture.
What are the best swaps for the rice?
Try cooked quinoa, small pasta, or even tiny potato cubes for a different texture. Broken spaghetti will give you a fun “spaghetti soup” feel similar to other pasta soup recipes.
How do I keep the soup from drying out when reheating?
Always add a splash of broth or water before reheating. Warm gently and stir often so the rice loosens and the soup becomes silky again.
Can I make it dairy-free or vegan?
The base recipe is already dairy-free and vegan. Just choose plant-based toppings like olive oil, dairy-free yogurt, or toasted seeds instead of cheese.
How long does it keep and can I freeze it?
Refrigerate leftovers up to 4 days. For best texture, freeze the tomato base without rice up to 3 months, then cook fresh rice directly in the reheated soup.
Variations
- Lemony Herb Tomato Soup: Add extra lemon zest and juice, plus a big handful of fresh dill and parsley at the end.
- Spicy Chipotle Tomato Rice Soup: Stir in a spoonful of chipotle in adobo and a drizzle of honey or maple syrup to balance the heat.
- Creamy Parmesan Tomato Soup: Swirl in grated Parmesan and a splash of cream or evaporated milk off the heat for a richer finish.
These riffs let you keep the same simple method while turning the base into new soup ideas all season long.
Chef Notes / Test Kitchen Tips
The biggest difference between a good Tomato Soup with rice and a great one is how patiently you treat the aromatics and tomato paste. Give the onion, carrot, and celery enough time to soften and sweeten, and always toast the tomato paste until it darkens a shade.
Salt in stages: a pinch with the vegetables, more after adding broth, and a final adjustment at the end after lemon juice. Expect the rice to be perfectly tender somewhere between 18–22 minutes; check early and often to keep it from going mushy.
Conclusion
This Tomato Soup with rice works because it leans on pantry ingredients, builds flavor in a few smart steps, and lands on the table in about 35 minutes. It’s cozy enough for the coldest evenings yet simple enough to be a regular in your weeknight rotation of tomato based soups and Fall Soup Recipes.
Ladle it into bowls, top with a sprinkle of herbs, and know that leftovers will be waiting for easy lunches over the next few days. If you make it, jot down your tweaks and keep this one at the front of your Soup Ideas stack—you’ll come back to it often.
