A tomato rice soup that is full of flavor and spiced perfectly yet is easy enough to make and be ready in less than 30 minutes.
Are you craving a hearty and comforting bowl of soup? Look no further than this tomato rice soup recipe! Packed with flavors, this soup is a tomato lovers dream that you’ll find yourself craving instantly.
I will guide you through the step-by-step process of creating this mouthwatering dish. Whether you’re a seasoned cook or just starting out in the kitchen, our easy-to-follow instructions will ensure that you achieve a perfect result every time.
The combination of tomatoes, aromatic basil, and fluffy rice creates a soup that is both satisfying and nutritious. Serve it on a chilly evening or as a light lunch option – it’s versatile and will impress your family and friends.
Get ready to indulge in a bowl of our deliciously comforting tomato rice soup, let’s get started!
How To Make Tomato Rice Soup
Ingredients needed
- Crushed tomatoes
- White rice
- Celery
- Basil
- Vegetable or chicken broth
- Onion
- Granulated sugar
- Butter
- Seasonings (listed below)
Making the tomato rice soup in 30 minutes
- To start, mince the celery, and dice the onion. Gather the other ingredients and have them close by.
- In a pot, sauté the celery and onions until soft and the onions are translucent.
- Now, add in the chopped basil and cook for about 15 seconds before pouring in the crushed tomatoes and broth.
- Add in the garlic powder with salt and pepper. Don’t overdo the salt because more can always be added later.
- Bring the pot to a boil then add in the rice and turn the heat to a low simmer. Cover the pot for 20 minutes then remove from the heat.
- Stir in the butter and carefully taste for salt after the butter has melted. Allow to cool then serve.
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Tomato Rice Soup
Ingredients
- 28 ounce can of crushed tomatoes
- 2 rib celery, minced
- 1 medium yellow onion, diced
- 1/4 cup basil, chopped
- 2 cup chicken or vegetable broth
- 1/2 cup white rice
- 2 tablespoon butter
- 2 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- salt & pepper to taste
Instructions
- To start, mince the celery, and dice the onion. Gather the other ingredients and have them close by.
- In a pot, sauté the celery and onions until soft and the onions are translucent.
- Now, add in the chopped basil and cook for about 15 seconds before pouring in the crushed tomatoes and broth.
- Add in the garlic powder with salt and pepper. Don’t overdo the salt because more can always be added later.
- Bring the pot to a boil then add in the rice and turn the heat to a low simmer. Cover the pot for 20 minutes then remove from the heat.
- Stir in the butter and carefully taste for salt after the butter has melted. Allow to cool then serve.