Not your traditional Tomato Soup, but perhaps a little better.
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It’s hard to find any way to improve a good bowl of tomato soup. It’s the ultimate comfort food, especially on a cold day. Plus, it’s easy to put together, so it’s not like you’re standing over a stove for hours at a time. However, if there’s one way to make tomato soup a little better, it’s adding rice. Doing so doesn’t make the recipe any more complicated; it just makes the soup a little heartier with a little more texture and flavor. Who could possibly say no to that?
Keep in mind that this soup recipe is a little more than just tomatoes and rice. It also calls for onion, garlic, basil, oregano, and a few other ingredients that help to create a diverse flavor profile. It’s not an overpowering taste but rather just sweet and spicy enough to get your taste buds activated. Nobody is trying to reinvent the wheel with this recipe. It just puts a new twist on tomato soup that makes it a little better.
Is Tomato Rice Soup Healthy?
For a soup that tastes this good, tomato rice soup is remarkably healthy. It’s free of any meat or dairy products, making it a good choice for vegetarians and vegans. While it low on protein protein because there is no meat, the soup is, however, low in calories, fat, and sodium, so there is virtually no downside to this soup from a health perspective. Plus, with tomatoes, onions, and a few types of seasoning in the soup, there are plenty of nutrients that make it both good for you and good to eat.
Adjusting Soup Density…
There are several ways to adjust the density of your tomato rice soup. The best way is to add more rice and use a little less vegetable broth if you prefer a denser soup. Of course, more broth and less rice will have the opposite effect. It’s also possible to make the soup more dense and nutrient-rich by adding more vegetables to the pot. Carrots and celery are usually the best vegetables to add to tomato soup, but others can work too if available. Of course, if you don’t care about this being a vegetarian-friendly soup, adding turkey, chicken, or sausage can add another element and make the soup more dense and richer, too.
INGREDIENTS
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 can (28 ounces) no-salt-added crushed tomatoes
- 4 cups low-sodium vegetable broth
- 3/4 cup long-grain brown rice
- Fresh parsley, chopped (for garnish)
INSTRUCTIONS
Sauté
Cook onions until soft.
Season
Add garlic and herbs, then stir.
Simmer
Combine tomatoes and broth, then add rice.
Cook
Cover and cook until rice is tender.
Serve
Garnish with parsley and enjoy.
Devour!
FAQs & Tips
If there are leftovers of the soup, allow it to cool and move it to an airtight container. In the fridge, the soup will remain good for up to 5 days while in the freezer it’ll be good for up to 3 months.
Yes, rinsing the rice before adding it to the soup will help to remove excess starch.
Serving Suggestions
To complement any bowl of tomato soup, I always recommend Air Fryer Grilled Cheese. This combination of soup and sandwich is unbeatable. You may also want to try a Gluten-Free Grilled Cheese Hummus Sandwich. Likewise, a salad also blends well with tomato soup – either with or without a sandwich. Personally, I would go with a Broccoli Apple Salad or perhaps a Mediterranean Cucumber Salad. However, any type of salad you prefer would go well with this soup.
If you’re a true fan of tomato soup and want to try other variations of it, I would recommend Tomato Basil Soup, which obviously puts a little more emphasis on basil. There is also Keto Tomato Soup for those with dietary restrictions and I also find that Instant Pot Tomato Soup is a simple version of a classic dish.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 can 28 ounces no-salt-added crushed tomatoes
- 4 cups low-sodium vegetable broth
- 3/4 cup long-grain brown rice
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic, oregano, basil, pepper, and salt, cooking for another minute until fragrant.
- Pour in the crushed tomatoes and vegetable broth, and bring the mixture to a simmer.
- Add the rice to the pot, cover, and simmer for about 25 minutes, or until the rice is tender.
- Adjust seasoning to taste and serve hot, garnished with fresh parsley.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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