Tomato Soup with Rice – A Cozy Classic
There’s just something about a bowl of tomato soup that feels like a hug on a cold day. One winter afternoon, I was craving that classic combo—tomato soup with a perfectly golden grilled cheese. But here’s the twist: I didn’t have any fresh tomatoes. What I did have was a pantry stocked with organic canned diced tomatoes—and let me tell you, that’s all it took to create a cozy, flavorful soup that’s both nourishing and effortless. Real food doesn’t have to mean fancy; it just means real ingredients, made with love, that make you feel good.
This soup has all the comforting warmth of a classic tomato bisque, but with a wholesome upgrade—fresh veggies, a little spice, and a touch of rice for texture and heartiness. It’s the kind of meal that makes you slow down, breathe, and enjoy every spoonful.
Tomato Soup with Rice
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Equipment
- Large Soup Pot or Dutch Oven
- Wooden Spoon or Silicone Spatula
- sharp chef's knife
- cutting board
- Ladle
Ingredients
- 1 tbsp extra-virgin olive oil
- 2 cloves garlic minced
- ¼ tsp cayenne pepper
- ¼ tsp red pepper flakes
- 1 med white onion chopped
- 2 celery ribs diced
- 2 carrots diced
- 32 oz chicken or vegetable broth
- 2 cans (15 ounces each) tomato sauce
- ¼ cup rice uncooked
- fine sea salt
- ground black pepper
Instructions
- Heat the oil into a large soup pot over medium heat.1 tbsp extra-virgin olive oil
- Add the garlic, cayenne, and pepper flakes and cook for 1 minute.2 cloves garlic, ¼ tsp cayenne pepper, ¼ tsp red pepper flakes
- Add the onion, celery and carrots and cook until the onion is translucent, about 7 minutes.1 med white onion, 2 celery ribs, 2 carrots
- Add the stock and tomato sauce, bring to a gentle boil and cook, stirring occasionally, for 5 minutes.32 oz chicken or vegetable broth, 2 cans (15 ounces each) tomato sauce
- Add the rice and simmer for 8 minutes.¼ cup rice
- Season with sea salt and pepper to taste.fine sea salt, ground black pepper
Video
More About This Recipe
Kitchen Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon or silicone spatula
- Sharp chef’s knife
- Cutting board
- Ladle
Cooking Tips
- Add texture: For a creamier soup, blend half the mixture with an immersion blender, then stir it back into the pot.
- Spice it up: Adjust the cayenne or red pepper flakes to taste—if you like it mild, just use a pinch.
- Make it hearty: Add shredded chicken, chickpeas, or cooked quinoa for extra protein.
- Store it right: This soup keeps beautifully in the fridge for up to 4 days and freezes well for up to 3 months.
Nutrition
Health Benefits
Tomatoes are packed with lycopene, an antioxidant that supports heart health and may help protect against certain types of cancer. The carrots and celery add fiber and vitamins A and C, while olive oil provides healthy fats that help your body absorb those nutrients. And the rice gives a satisfying balance of carbs for energy—perfect for a comforting lunch or light dinner.
This soup is naturally gluten-free, and can easily be made vegan by using vegetable stock.
Final Thoughts
This Tomato Soup with Rice is one of those recipes that proves you don’t need a kitchen full of ingredients to make something warm, nourishing, and truly delicious. It’s comfort food with purpose—real food for real life.
If you make this recipe, I’d love to hear how it turned out! Share your cozy bowl on Instagram and tag me @christine_avanti. And if you’re feeling extra indulgent, don’t skip the grilled cheese—it’s a match made in heaven.