Tomato Rice Soup
Made with canned tomatoes and brown rice, this easy tomato rice soup is a pantry recipe that's full of bold flavor thanks to garlic and Italian seasonings.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 onion, roughly chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 teaspoon Italian seasoning
- Pinch of red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 28 ounce can crushed fire-roasted tomatoes
- 4 cups low-sodium vegetable broth
- 1/2 cup long grain brown rice, rinsed
- Parmesan rind (optional)
- Grated parmesan for serving
- Chopped parsley for serving
Instructions
- Heat the olive oil in a large saucepan or dutch oven over medium high heat. Sauté the onions for 4-5 minutes until they start to soften and turn translucent.
- Add the garlic, tomato paste, Italian seasoning, red pepper flakes, salt and pepper. Continue sautéing for 1 minute until fragrant.
- Pour in the tomatoes, vegetable broth, rice and parmesan rind (if using). Bring to a boil, reduce heat and simmer for 25-30 minutes until the rice is tender.
- Remove the parmesan rind. Divide the soup into bowls and garnish with grated parmesan and chopped parsley.
Notes
Cool completely before storing leftovers in an airtight container in the refrigerator up to 4 days or in the freezer up to 1 month. It is best to freeze the soup in portion sizes to make it easier to thaw. Then reheat it in the microwave or on the stove over low to medium heat. You may need to add some water if the rice has absorbed the liquid.
You can use jasmine rice or basmati rice. Please note that white rice cooks faster than brown rice, so it will reduce the simmer time. Refer to the package instructions.
Nutrition
Calories: 218kcal | Carbohydrates: 41g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 910mg | Potassium: 773mg | Fiber: 7g | Sugar: 12g | Vitamin A: 555IU | Vitamin C: 23mg | Calcium: 93mg | Iron: 3mg