Tomato Rice Soup

Hands holding a black bowl filled with tomato rice soup garnished with fresh basil and halved cherry tomatoes.

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This Tomato Rice Soup combines the rich tang of tomatoes with the heartiness of rice, resulting in a comforting bowl of warmth. Perfect for cozy nights or as a quick, wholesome meal!


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, diced
  • 1 tablespoon tomato paste
  • 1 can (15 oz / 450 g) crushed tomatoes
  • 5 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup rice (we use basmati)
  • Chopped fresh basil for garnish


  1. Heat olive oil in a large saucepan over medium heat. Add in diced onion and cook until translucent. 
  2. Add in diced garlic and tomato paste. Cook for a minute.
  3. Add in crushed tomatoes, give it a stir and cook covered for 5 minutes.
  4. Pour water, season with salt, black pepper and red pepper flakes. Cook uncovered until it boils.
  5. Add in the rice and give it a stir. Let it simmer uncovered until the rice gets tender, for 10-15 minutes. Make sure to stir occasionally.
  6. Check the consistency and add extra water (hot) or broth if it is too thick for you.
  7. Remove from the heat and sprinkle chopped basil on the top. Let it sit covered for 10 minutes before serving.


  1. Use up the veggies in the fridge: You can chop the veggies and throw them into the pot when cooking the tomatoes. 
  2. Stir Regularly: Prevent sticking and ensure even cooking by stirring the soup occasionally, especially after adding rice. 
  3. Adjust Thickness: If the soup is too thick after the rice is cooked, add a bit of hot water or broth to reach your desired consistency. 
  4. To Store: You can store the leftovers for 4 days in the fridge and 2 months in the freezer.
  5. To Reheat: Add ¼ cup water or broth when reheating because the soup thickens as it sits.