Tomato Soup with Rice
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This comforting Tomato Soup with Rice is perfect for fall! Simple ingredients, rich flavor, and cozy vibes in every spoonful. Serve with grilled cheese for the ultimate comfort meal.
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
Serving: 1.5cupsCalories: 175kcalCarbohydrates: 28gProtein: 5gFat: 5gFiber: 4gSugar: 10g
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