Turkish Tomato Rice Soup

On busy days, this simple Turkish style tomato soup with rice (domatesli pirinc corbasi) is our go-to lunch or dinner. It's quick, budget-friendly, and deliciously satisfying.

And what makes this recipe even better is that it stores incredibly well in the fridge and freezer. Give it a try and let us know what you think.

Why Should You Make It?

We know this old fashioned tomato soup with rice will become a favorite of yours too. Here is why: 

1. Easy and Simple: This recipe is straightforward and foolproof, ideal for any cooking skill level.
2. Economical Ingredients: Made with budget-friendly, pantry staples, it's kind to your wallet.
3. Filling Meal: Packed with rice, it’s a complete and satisfying meal on its own.
4. Better as Leftovers: The flavors enhance overnight, making it a great option for meal prep.
5. Freezer-Friendly: Easily frozen and reheated, it’s perfect for busy days or unexpected guests.

Ingredients & Substitutes

You only need a couple of basic ingredients to make this tomato rice soup recipe. There are also a bunch of ways to change it up and even make it heartier.

1. Olive Oil: The base for sautéing. If you don't have olive oil, any vegetable oil or even butter will work.
2. Onion: Adds a sweet, aromatic base. No onion? Try shallots or skip it altogether.
3. Garlic: For that essential kick. 
4. Tomato Paste: It deepens the tomato flavor. If you can't find paste, use tomato puree instead. Alternatively, you can add in about ½ cup tomato juice when adding the tomatoes.
5. Tomatoes: We use canned tomatoes. You can use fresh diced tomatoes too. The canned alternative is just quicker and tastes just as good.
6. Water: You can substitute the water with some vegetable broth or chicken broth. They will make it more savory. But water alone works just fine as well.
7. Salt and Black Pepper: For seasoning. Adjust according to your taste.
8. Red Pepper Flakes: For a hint of heat. Optional, or substitute with a dash of cayenne or paprika.
9. Rice: We use basmati rice but any rice works fine for this rice tomato soup. If using leftover cooked rice, add it towards the end of cooking to prevent it from over-softening. 
10. Fresh basil: This is a fantastic way to add a herby touch. You can replace it with dried basil, thyme or oregano if you’d like. We sometimes replace it with dried mint, just like we do in several other Turkish soup recipes.

Choosing The Best Rice

The choice of rice can significantly influence the texture and overall enjoyment of your tomato rice soup. Here’s a guide to help you choose the best rice and make necessary adjustments to the recipe:

1. Basmati Rice: This is our top pick for its fragrant aroma and non-sticky texture. It holds its shape well in the soup without becoming mushy. 
2. Jasmine Rice: Similar to basmati, jasmine rice has a lovely aroma and slightly stickier texture. It’s a great alternative if you want a slightly thicker consistency in your soup.
3. Long-Grain White Rice: A good all-purpose choice. We use it often when making Turkish yogurt soup called yayla corbasi. It has a neutral flavor and firm texture. You may need to cook it a bit longer than basmati, so check the rice for doneness and adjust the cooking time accordingly.
4. Brown Rice: If you prefer a healthier option, brown rice works well. Keep in mind it has a chewier texture and requires a longer cooking time. You may need to add more liquid and extend the cooking time by 20-30 minutes, or until the rice is tender.
5. Arborio Rice: We often use it when making Turkish rice pilaf or ic pilav (rice with raisins and nuts). Arborio rice creates a creamier soup. However, it tends to absorb more liquid, so you might need to add extra water or broth. Monitor the soup as it cooks and adjust the consistency as needed.
6. Wild Rice: A unique, nutty option that adds texture and robust flavor. It takes longer to cook, so you might need to simmer the soup for an additional 30-40 minutes. Check the rice for tenderness and add more liquid if needed.
7. Leftover Cooked Rice: A convenient and quick option. Simply add it towards the end of cooking just to warm it through, as it doesn’t need to cook further.

How To Make Tomato Rice Soup

This homemade tomato rice soup recipe takes less than 30 minutes to make. It is straightforward and rewarding. Here’s how to make it: 

1. Start with the Base: Heat olive oil in a large saucepan over medium heat. Add diced onions and cook until they become translucent. 
2. Build the Flavor: Add diced garlic and tomato paste to the saucepan. Cook them together for about a minute.
3. Add Tomatoes and Simmer: Stir in the crushed tomatoes. Cover the saucepan and let it cook for about 5 minutes. This allows the flavors to meld together.
4. Season and Boil: Pour in the water, then season the mixture with salt, black pepper, and red pepper flakes. Cook uncovered until the soup reaches a boil. 
5. Incorporate the Rice: Add the rice to the boiling soup and give it a good stir. Let it simmer uncovered until the rice is tender, which should take about 10-15 minutes. Remember to stir occasionally to prevent sticking and ensure even cooking.
6. Adjust Consistency: If the soup seems too thick for your liking, feel free to add extra hot water or broth. 
7. Garnish and Rest: Once the soup is cooked, remove it from the heat. Sprinkle chopped basil on top for a fresh burst of flavor. Cover the saucepan and let the soup sit for 10 minutes. This resting period lets the flavors come together beautifully.
8. Serve and Enjoy: Your Tomato Rice Soup is now ready to be served. Ladle it into bowls and savor the comforting, rich flavors.

Be sure to see the recipe card below for the full ingredients list & instructions!

Tip: For a less chunky soup, use an immersion blender to puree the tomato mixture before adding the rice. It creates a silky base, perfect for those who prefer a less chunky texture. Just be careful of hot splashes! 

Variations

This rice and tomato soup is wonderfully versatile, allowing for various adaptations to suit your taste and dietary preferences. Here are some variations to consider:

1. Adding Ground Beef: For a meatier version, add some ground beef over the cooked onions. Cook it until it's no longer pink and there  
2. Other Protein Options: Besides ground beef, consider adding cooked chicken, turkey, or shrimp. If you're vegetarian, consider stirring in some cooked chickpeas or beans for a protein boost.
3. Veggie-Loaded: Amp up the nutrition by adding diced carrots, celery, or bell peppers when you sauté the onions. Spinach or kale can be added towards the end for extra greens.
4. Low-Carb Alternative: Replace rice with cauliflower rice to reduce carbs. Add it later in the cooking process as it cooks faster.
5. Creamy Twist: For a creamier texture, stir in a bit of cream or coconut milk towards the end of cooking.

How to Keep Rice From Getting Mushy in Soup

To prevent rice from getting mushy in the soup, consider these tips:

1. Right Timing: Add the rice only after your soup base is boiling. This ensures the rice starts cooking immediately and doesn't sit in lukewarm liquid.
2. Monitor Cooking Time: Keep an eye on the cooking time. Different types of rice have varying cooking durations. For instance, white rice typically cooks within 18-20 minutes. Overcooking can lead to mushy rice.
3. Rinse the Rice: Rinse the rice under cold water before adding it to the soup. This removes excess starch, which can cause the rice to become gummy.
4. Control Heat: Once the rice is added, maintain a gentle simmer. Vigorous boiling can break down the grains, making them mushy.
5. Consider Parboiled Rice: If you frequently encounter this issue, using parboiled rice can be a solution. It's less likely to become mushy.

Serving Suggestions

Here are some of our favorite Turkish pairings that can take your tomato rice soup to the next level:  

1. Bread: Serve your soup with a side of homemade bread, perfect for dipping and soaking up the flavorful broth. We love having it with Turkish Ramazan Pidesi, Bazlama and No Flour Cornbread.
2. Garnishes: Top your soup with crumbled feta, or a dollop strained yogurt.
3. Green Salad: A simple green salad dressed with a light vinaigrette complements the richness of the soup and adds a fresh element to your meal. Check out our Turkish lettuce salad!

Storage & Reheating

Proper storage and reheating are key to enjoying your tomato rice soup for more than just one meal. Here’s how to do it:

Storing:

1. Cool Down: Allow the soup to cool to room temperature before storing. This prevents condensation and bacterial growth.
2. Refrigeration: Store the soup in an airtight container in the refrigerator. It should stay fresh for up to 4 days.
3. Freezing: Tomato rice soup freezes well. Pour it into a freezer-safe container or zip-lock bags, leaving some room for expansion. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating:

1. Stovetop Method: Pour the soup into a saucepan and reheat it over medium heat. Stir occasionally to ensure even heating. If the soup is too thick, add a little water or broth to adjust the consistency.
2. Microwave Method: For a quicker option, place the soup in a microwave-safe bowl. Cover it with a microwave-safe lid or vented plastic wrap. Heat on high for 2-3 minutes, stirring halfway through, until hot.
3. From Frozen: If reheating from frozen, thaw the soup in the refrigerator overnight. Then, reheat using one of the above methods.

Tip: Remember, the rice in the soup may absorb some of the liquid upon storing, so add a splash of water or broth when reheating to bring it back to your desired consistency.

More Soup Recipes

• Domates Corbasi (Turkish Tomato Soup)
• Ezogelin Corbasi
• Turkish Lentil Soup
• Şehriye Corbasi (Turkish Orzo Soup)
• Tarhana Soup
• Roasted Garlic Tomato Soup
• Carrot Tomato Soup

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