I’ve been on a bit of a soup kick recently. Alex is going to get sick of soup if I’m not careful. But then again, who can pass up a bowl of soup on a cold, rainy day? The weather in Richmond has been nothing short of awful. It’s been cold, but not quite cold enough to turn the rain into snow. Just sleet and yuckiness. Naturally, this calls for soup.
I’ve made lots of variations of tomato soup over the past year or two, so this one is my latest creation. It’s still quite simple, but the addition of brown rice takes it from a side dish to a main dish. This is also a very economical soup, as all of the ingredients are quite inexpensive. If you’re making a large batch for a group, and you’re on a budget, try this one out.
- 1 tbsp olive oil
- ½ large yellow onion, diced
- 1 28oz can diced tomatoes
- 1 6oz can tomato paste
- 2 cup vegetable broth
- 2 cups cooked brown rice (I used Minute rice)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt
- Heat the olive oil in a large pot.
- Add in the diced onion and cook over medium heat for 5-7 minutes, or until the onion begins to soften.
- Add in the tomatoes, tomato paste, and vegetable broth.
- Simmer for 5 minutes.
- Add in the cooked brown rice, and spices.
- Cook on low heat for 10-15 minutes. Serve hot.
- If you're lazy, like me, Minute rice made in the microwave will do just fine. Feel free to get fancy and make it on the stove if you prefer.
This soup is super filling (thanks to the fiber in the brown rice) and packed with healthy ingredients. It sticks to your ribs a little more than a standard tomato soup, but it doesn’t require any crazy ingredients. Yep, I’ll be making this one again, soon.
You can also make this more of a Mexican style soup by adding black beans and pinto beans!
I love chunky soups more than the smooth pureed kind, which is why I left this one chunky. You could certainly puree it just before adding the rice, if smooth soups are more your style. For more soup options, check these out: