Easy Tomato Rice Soup

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/29/20
tomato rice soup in a wide bowl

The Spruce / Diana Rattray

Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 4 to 6 servings
Yield: 6 to 7 cups

This tomato soup is effortless to fix with crushed canned tomatoes, a few chopped vegetables, and some cooked rice. Enjoy this soup with a grilled cheese sandwich for a comforting lunch or dinner.

Feel free to use white or brown rice in the soup, or make it with cauliflower rice to lower the carbs. Cooked bulgur or small pasta, such as orzo or alphabets, may be used as well.

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Ingredients

  • 1 (28-ounce) can crushed tomatoes

  • 2 cups vegetable broth

  • 1/4 cup chopped celery with leaves

  • 1 tablespoon chopped fresh parsley

  • 1/2 bay leaf

  • 1/2 teaspoon salt, or to taste

  • 1/8 teaspoon ground black pepper, or to taste

  • 3/4 cup cooked rice

Steps to Make It

  1. Gather the ingredients.

  2. In a large saucepan, combine the crushed tomatoes with the water or stock, celery, parsley, bay leaf, salt, and pepper.

  3. Place the saucepan over medium-high heat and bring to a boil. Reduce the heat to low and simmer for 15 minutes. At this point, if you want a smoother soup, process it in batches in a blender or food processor.

  4. Add the cooked rice and lower the heat to medium-low.

  5. Cook for about 5 minutes, or until hot and bubbling.

  6. Remove the bay leaf.

  7. Serve tomato soup with saltine crackers or crusty bread.

  8. Enjoy!

How Can You Make Tomato Soup Less Acidic?

To neutralize the tomatoes' acid taste, add about 1/4 teaspoon of baking soda for each quart of tomato soup.

What Is the Difference Between Tomato Soup and Tomato Bisque?

Tomato soup is usually a smooth mx

How to Store and Freeze

  • Refrigerate leftover soup in an airtight container for up to 4 days.
  • Freeze the soup in serving-size portions for up to 3 months.

Recipe Variations

  • Replace the crushed tomatoes with two 14.5-ounce cans of whole peeled tomatoes, crushed with your hands or a masher.
  • For creamy tomato soup, add 1/2 to 1 cup of heavy cream along with the rice.
  • For Italian flavor, add 1/2 teaspoon each oregano and basil (dried) and 1 teaspoon of garlic powder with the salt and pepper. Serve with Parmesan cheese for sprinkling.


Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Nutrition Facts (per serving)
74 Calories
0g Fat
16g Carbs
3g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 74
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 651mg 28%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 3g
Vitamin C 14mg 68%
Calcium 53mg 4%
Iron 2mg 12%
Potassium 431mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)