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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


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.


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)


  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.


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.