Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tomato and Rice Soup

Tomato and Rice Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 17 reviews
  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan & gluten free

Description

This hearty tomato and rice soup is an easy and budget-friendly dinner idea! With just a few pantry staples, this recipe comes together quickly.


Ingredients

Units Scale
  • 3/4 cup brown rice
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 6 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 28oz can diced tomatoes
  • 2 cups vegetable broth
  • Salt to taste
  • 2oz cream cheese (optional)

Instructions

  1. Cook the rice according to package directions and set aside.
  2. Heat the olive oil in a large pot.
  3. Add in the diced onion and garlic and cook over medium heat for 5-7 minutes, or until the onion begins to soften.
  4. Add the tomato paste and oregano and stir until the onion is coated, continuing to cook over medium heat for 2 minutes.
  5. Add the vegetable broth and tomatoes and bring to a simmer.
  6. Simmer for 15-20 minutes.
  7. For a smoother soup, use an immersion blender to blend the soup.
  8. Transfer the soup back to the pot and add the brown rice. Cook on low heat for 4-5 minutes. Season with salt to taste.
  9. If using the cream cheese, stir the cream cheese into the soup at the end of cooking.

Notes

For a richer, creamier flavor, add 2oz of cream cheese just before adding the brown rice. Stir until the cream cheese melts into the soup.