Picture a steaming bowl of Tomato Rice Soup, its savory aroma filling your kitchen with warmth.
This comforting Italian classic is a breeze to whip up, making it a go-to for cozy evenings.
As the vibrant tomatoes, aromatic herbs, and tender rice meld together, they transform simple pantry staples into a rich, flavorful masterpiece.
Ready to enjoy a taste of Italy in your own home? Let’s bring this dish to life.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 measuring cup
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 cup water
- 1/2 cup long-grain rice
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
Cook & Prep Time
To efficiently manage your time while preparing Tomato Rice Soup, you can follow this timeline, incorporating both prep work and cooking activities:
- Initial Reading and Gathering Ingredients (5 minutes)
- Quickly read through the entire recipe to understand the steps.
- Gather all ingredients and equipment needed (large pot, wooden spoon, knife, cutting board, measuring cup, ladle).
- Prep Work (10 minutes)
- Dice 1 large onion.
- Mince 3 cloves of garlic.
- Chop 1/4 cup of fresh parsley.
- Cooking Activities (30 minutes)
- Minute 0: Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Minute 1-5: Add the diced onion and sauté until translucent.
- Minute 6-7: Stir in minced garlic, 1 teaspoon of oregano, 1 teaspoon of basil, and 1/2 teaspoon of red pepper flakes; cook for 1 minute.
- Minute 8-10: Pour in 1 can (28 ounces) of crushed tomatoes, 4 cups of vegetable broth, and 1 cup of water, stirring to combine.
- Minute 11: Bring the mixture to a simmer.
- Minute 12: Add 1/2 cup of long-grain rice.
- Minute 13-28: Cover and cook for 20-25 minutes, until rice is tender (check rice tenderness around minute 28).
- Final Steps (5 minutes)
- Minute 29: Season with salt and pepper to taste.
- Minute 30: Remove from heat and stir in fresh parsley.
- Let the soup rest for 5 minutes to allow flavors to meld.
- Serving (2 minutes)
- Ladle the soup into bowls and garnish with 1/4 cup of grated Parmesan cheese before serving.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and sauté until translucent, about 5 minutes.
Stir in minced garlic, oregano, basil, and red pepper flakes, cooking for 1 minute.
Pour in crushed tomatoes, vegetable broth, and water, stirring to combine.
Bring the mixture to a simmer and add rice.
Cover and cook for 20-25 minutes, until rice is tender.
Season with salt and pepper to taste.
Remove from heat and stir in fresh parsley.
Let the soup rest for 5 minutes to allow flavors to meld.
Ladle into bowls and garnish with grated Parmesan cheese before serving.
Serving Tips
- Crusty Bread: Pair the soup with a slice of warm, crusty bread to soak up the delicious broth.
- Grilled Cheese Sandwich: Serve alongside a gooey grilled cheese sandwich for a comforting, classic combination.
- Fresh Salad: Complement the soup with a light, fresh salad to add some crispness and balance to the meal.
- Garlic Breadsticks: Add a side of garlic breadsticks for an extra burst of flavor and a satisfying crunch.
- Roasted Vegetables: Accompany the soup with a side of roasted vegetables for a healthy and hearty addition.
Storage
To store Tomato Rice Soup, transfer it to an airtight container and refrigerate for up to 3 days.
Reheat gently on the stove.
Add broth if needed to adjust consistency.
Freezing
To freeze Tomato Rice Soup, cool completely.
Then transfer to airtight containers. Leave space for expansion.
Label with date and freeze for up to 3 months.
Thaw overnight in the refrigerator.
Reheating
When reheating Tomato Rice Soup, use a stovetop on low heat.
Stir occasionally to prevent sticking.
Alternatively, microwave on medium power in short intervals.
Stir in between for even heating.
Final Thoughts
Tomato Rice Soup is a comforting and flavorful dish that’s easy to prepare.
With just a few simple ingredients, you can create a hearty soup that’s perfect for any occasion.
The combination of tomatoes, rice, and herbs creates a delightful medley of flavors.
It’s a versatile recipe that can be adjusted to suit your taste preferences.
Remember to let the soup rest for a few minutes before serving. This allows the flavors to meld together beautifully.
Whether you’re serving it as a starter or a main course, this soup is sure to satisfy.
Enjoy the rich taste and warmth it brings to your table.
Frequently Asked Questions
Can I Use Brown Rice Instead of Long-Grain Rice?
You can substitute brown rice, but you’ll need to adjust the cooking time. Brown rice requires about 40-45 minutes to cook, so simmer it longer until tender. Make certain it’s fully cooked before serving to achieve ideal texture.
What Wine Pairs Well With Tomato Rice Soup?
You’ll want a light-bodied red like Chianti or a crisp white such as Sauvignon Blanc. Both complement the acidity of tomatoes beautifully. Make certain the wine’s flavors don’t overpower the soup’s delicate balance.
Is This Recipe Suitable for a Slow Cooker?
Yes, you can adapt this recipe for a slow cooker. Sauté onions and garlic first, then transfer everything to the cooker. Cook on low for 3-4 hours. Add rice in the last hour for ideal texture.
How Can I Make This Soup Dairy-Free?
To make this soup dairy-free, skip the Parmesan cheese. Enhance flavor with nutritional yeast or a splash of coconut milk. Adjust seasoning as needed. Confirm other ingredients, like broth, are dairy-free by checking labels.
Can I Add Protein to the Soup, Like Chicken or Beans?
Yes, you can add protein. Incorporate 1 cup cooked, shredded chicken or 1 can (15 ounces) drained beans at step 5. Make sure proteins are heated through. Adjust seasoning as needed for best flavor balance and enjoyment.
Tomato Rice Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 large onion diced
- 3 clove garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- 1 can crushed tomatoes 28 ounces
- 4 cup vegetable broth
- 1 cup water
- 1/2 cup long-grain rice
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic, oregano, basil, and red pepper flakes, cooking for 1 minute.
- Pour in crushed tomatoes, vegetable broth, and water, stirring to combine.
- Bring the mixture to a simmer and add rice.
- Cover and cook for 20-25 minutes, until rice is tender.
- Season with salt and pepper to taste.
- Remove from heat and stir in fresh parsley.
- Let the soup rest for 5 minutes to allow flavors to meld.
- Ladle into bowls and garnish with grated Parmesan cheese before serving.
Notes
