Tomato Rice Soup
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.
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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Tried this recipe?Leave a rating and comment, thank you