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Homemade Tomato Rice Soup Recipe

Homemade Tomato Rice Soup Recipe
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5.2 from 6 reviews

A comforting and flavorful Homemade Tomato Rice Soup that is perfect for any day of the week. This easy-to-make soup is hearty, packed with veggies, and can be customized to suit your taste preferences. Serve it with some toasted sourdough for a satisfying meal!

  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the Soup:

  • 1 1/2 tbsp olive oil
  • 1 small onion, diced
  • 1 red bell pepper, seeded and chopped
  • 1 red or yellow chili, seeded and chopped
  • 14.5 oz chopped tomatoes, blended (one can)
  • 3 garlic cloves
  • Thumb-sized piece of ginger, peeled and sliced
  • 3 cups vegetable stock
  • 1/3 cup brown rice or any rice of choice
  • 4 tbsp plain yogurt or sour cream
  • A handful of curly parsley, chopped to garnish
  • Kosher salt and ground pepper, to taste

Optional:

  • Sourdough bread, 4 slices toasted to serve

Instructions

  1. Prepare the Tomato Mixture: In a blender, combine chopped tomatoes, garlic, and ginger. Blend until smooth. Season with salt and pepper to taste.
  2. Sauté Vegetables: Heat oil in a pot over medium heat. Sauté the onion, bell peppers, and chili until softened.
  3. Add Rice: Stir in the brown rice and continue to cook for a couple of minutes, stirring frequently.
  4. Cook the Soup: Pour in the vegetable stock, cover, and simmer until the rice is cooked through, about 32-35 minutes.
  5. Combine and Simmer: Once the rice is tender, add the tomato mixture to the pot. Let the soup simmer for 5-10 minutes to blend the flavors.
  6. Adjust Consistency: If the soup is too thick, add more stock as needed. Serve the soup in bowls, topped with a dollop of yogurt.
  7. Garnish and Serve: Garnish with parsley and freshly ground black pepper. Enjoy with toasted sourdough bread if desired.

Notes

  • Substitutes and Tips:
  • Rice: Any rice variety, quinoa, or bulgur can be used.
  • Broth: Use vegetable broth for a vegetarian version or chicken broth for non-vegetarians.
  • Vegan Option: Substitute non-dairy yogurt for garnishing.
  • Storage: Refrigerate leftovers for 5-7 days or freeze for up to 3 months.

Nutrition

Find it online: https://cookingwithsarah.com/homemade-tomato-rice-soup-recipe/