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–+ servings
Hands holding a black bowl filled with tomato rice soup garnished with fresh basil and halved cherry tomatoes.
5 from 1 vote

Tomato Rice Soup

By Zerrin & Yusuf
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!
Yields: 4 servings
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PREP 5 minutes
COOK 20 minutes
TOTAL 25 minutes

INGREDIENTS
  

  • 2 tablespoons olive oil
  • 1 small onion diced
  • 4 cloves garlic diced
  • 1 tablespoon tomato paste
  • 1 can tomatoes 15 oz / 450 g crushed tomatoes
  • 5 cups water
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • ½ cup rice we use basmati
  • 4 leaves fresh basil for garnish

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

  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.

NUTRITION

Calories: 195kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 477mgPotassium: 411mgFiber: 3gSugar: 6gVitamin A: 347IUVitamin C: 13mgCalcium: 63mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Lunch
Cuisine American, Turkish
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