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One-Pot Tomato Rice Soup Recipe

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4.3 from 64 reviews

This comforting One-Pot Tomato Rice Soup is a hearty and flavorful meal prepared in just 30 minutes. Made with crushed tomatoes, white rice, and a blend of aromatic herbs, it’s enriched with Parmesan cheese for a creamy finish. Ideal for a quick lunch or dinner, this soup is easy to make and perfect for cozying up on cooler days.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Soup Base

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, very finely chopped or grated
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 28 ounce can crushed tomatoes
  • 3 cups low-sodium vegetable broth (or chicken broth for non-vegetarian option)

Seasonings & Rice

  • ½ tablespoon dried basil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • ½ cup white rice, rinsed and drained

Finishing Touches

  • ½ cup grated Parmesan cheese, plus more for serving
  • Finely chopped fresh basil (optional garnish)

Instructions

  1. Heat the oil: In a large soup pot or Dutch oven, warm 2 tablespoons of extra-virgin olive oil over medium heat.
  2. Sauté onions and garlic: Add the finely chopped onion and cook until softened and translucent, about 4 to 5 minutes. Add the minced garlic and sauté for an additional minute to release its aroma.
  3. Add tomato paste: Stir in 2 tablespoons of tomato paste and cook for 30 seconds to deepen its flavor.
  4. Add tomatoes and broth: Pour in the 28-ounce can of crushed tomatoes and 3 cups of low-sodium vegetable broth. Stir to combine.
  5. Season the soup: Add ½ tablespoon dried basil, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and ½ teaspoon dried thyme to the pot. Mix thoroughly.
  6. Incorporate rice: Rinse and drain ½ cup white rice and add it to the soup mixture, stirring well.
  7. Simmer the soup: Bring the entire soup to a rolling boil, then reduce heat to low. Cover with a lid and let it gently simmer until the rice is tender, approximately 15 to 18 minutes.
  8. Finish with Parmesan: Once the rice is cooked, turn off the heat and stir in ½ cup grated Parmesan cheese until melted and fully incorporated.
  9. Adjust seasoning and serve: Taste the soup and add additional salt and pepper if necessary. Ladle into bowls and garnish with extra Parmesan cheese and optional fresh basil.
  10. Storing leftovers: Allow leftovers to cool completely before transferring to an airtight container. Refrigerate for 3 to 5 days or freeze for up to 2 months.

Notes

  • For a vegetarian option, use vegetable broth; for added protein, use chicken broth.
  • Make sure to rinse the rice to remove excess starch and prevent the soup from becoming too thick or gummy.
  • Fresh basil garnish adds bright, fresh flavor but is optional.
  • If the soup thickens too much upon standing, thin with additional broth or water when reheating.
  • Leftovers freeze well and make for convenient future meals.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/one-pot-tomato-rice-soup-recipe/