Description

This Tomato Rice Soup is a simple, healthy, and hearty dish perfect for a comforting meal. It combines tender basmati rice with a flavorful tomato broth infused with garlic, onion, smoked paprika, and basil. Finished with a sprinkle of parmesan cheese and fresh basil, this soup offers a balanced, warming experience that’s both satisfying and nourishing.

Ingredients

Rice and Grains

1 cup rice, uncooked (white basmati rice recommended)

Vegetables and Aromatics

1/2 a yellow onion, diced
4 large cloves garlic, minced
28 ounces (796 mL) diced tomatoes, with juices

Liquids and Broths

1 liter vegetable broth, low sodium

Oils and Fat

3 Tbsp olive oil

Herbs, Spices, and Seasonings

1 Tbsp dried basil
2 tsp smoked paprika
Salt and pepper, to taste

Cheese and Garnishes

1/2 cup parmesan, grated (or substitute with ricotta; omit if dairy-free/vegan)
Fresh basil, to garnish

Cook Mode Prevent your screen from going dark

Instructions

Prep: Dice the onion and mince the garlic cloves. Rinse the rice in a sieve under running water for 1-2 minutes to remove excess starch, which helps the grains cook fluffier.
Cook rice: Prepare rice according to package instructions. Once cooked, leave the lid on the pot to allow the rice to steam and stay fluffy until adding to the soup.
Sauté aromatics: In a large, deep pot, heat olive oil over medium-high heat. Add the diced onion, minced garlic, dried basil, and smoked paprika. Cook for about 5 minutes, stirring frequently, until fragrant and the onions become translucent.
Simmer soup base: Add the diced tomatoes with their juices, tomato paste, and low sodium vegetable broth to the pot. Stir well and bring the mixture to a boil. Then reduce heat and let it simmer uncovered for 15 minutes to develop the flavors.
Combine rice and soup: Fluff the cooked rice with a fork to separate grains, then stir it into the simmering soup. Season with salt and pepper to your preferred taste.
Serve: Ladle the hot soup into bowls. Top each serving with grated parmesan or a spoonful of ricotta if using. Garnish with fresh basil leaves and enjoy immediately.

Notes

For a dairy-free or vegan option, omit the cheese or use a plant-based alternative.
Rinsing the rice helps prevent it from becoming sticky and enhances the soup’s texture.
Using low sodium vegetable broth allows you to control the salt level more effectively.
The soup can be stored in the refrigerator for up to 3 days; reheat gently before serving.
Feel free to add chopped vegetables like spinach or carrots for added nutrition and texture.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: International