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–+ servings
tomato based rice soup

Tomato Rice Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 4 servings

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

For a richer flavor, consider using roasted garlic instead of fresh. If you prefer a thicker soup, you can purée a portion of it using an immersion blender. Adjust the spice level by adding more or less red pepper flakes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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