Should you cook the rice before adding it to the soup?

No, there's no need to cook the rice beforehand. The rice cooks directly in the soup, absorbing the flavors of the tomato and spices, which enhances its taste.

When should I add rice to the soup?

Add the rice after the tomato base has been prepared and brought to a boil. This ensures that the rice cooks evenly and absorbs the flavors of the soup.

How can I thicken the soup if it’s too watery?

If your soup is too thin, let it simmer uncovered for a few extra minutes to reduce. Alternatively, you can blend a portion of the soup and add it back in for a thicker texture.

Can I make this soup with orzo pasta?

Absolutely! Orzo pasta can be a delicious substitute for rice in this soup. Just like rice, add the orzo after your soup base is boiling and cook until the orzo is tender. Keep in mind that orzo might cook faster than rice, so adjust the cooking time accordingly.

What kind of rice is best for soup?

For this tomato soup with rice, you can use any kind that you want. None of them is "better" than another. You can use white rice, brown rice, black rice, sushi rice, short, medium, or long-grain rice.

How does this homemade tomato rice soup compare to Campbell's Tomato Rice Soup?

While Campbell's Tomato Rice Soup offers convenience, our homemade recipe allows for customization, fresher ingredients, and no preservatives. It gives you control over flavors and ingredients, ensuring a heartier, healthier, and potentially more flavorful version. Plus, you can adjust the texture and thickness to your liking, something canned options like Campbell's don't offer.

Tomato Rice Soup

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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!

Author: Zerrin & Yusuf
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 1x
Category: Lunch
Method: Cooking
Cuisine: American, Turkish

Ingredients

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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

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Instructions

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

Notes

Use up the veggies in the fridge: You can chop the veggies and throw them into the pot when cooking the tomatoes.
Stir Regularly: Prevent sticking and ensure even cooking by stirring the soup occasionally, especially after adding rice.
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.
To Store: You can store the leftovers for 4 days in the fridge and 2 months in the freezer.
To Reheat: Add ¼ cup water or broth when reheating because the soup thickens as it sits.

Nutrition

Serving Size:
Calories: 142
Sugar: 6.2 g
Sodium: 515.5 mg
Fat: 7.4 g
Carbohydrates: 18.4 g
Fiber: 2.7 g
Protein: 3 g
Cholesterol: 0 mg

Find it online: https://www.giverecipe.com/tomato-rice-soup/