Tomato Rice Soup
A cheap and easy to make hearty tomato soup full of veggies, rice and fresh herbs.
Servings: 8 servings
Calories: 215kcal
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1 small yellow onion finely chopped
- 2 stalks celery sliced thin
- 1 large carrot grated
- 1 clove garlic minced
- 1 28 ounce can crushed tomatoes
- 1 14.5 ounce can petite diced tomatoes
- 1 quart chicken or vegetable broth
- 1/2 cup uncooked long grain rice
- 1 Tablespoon sugar optional
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package fresh basil finely chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, celery, carrots and garlic to the pot. Cook until they are soft. This will take about 10-15 minutes.
- Then add both cans of tomatoes, the broth and rice to the pot. Season to taste with sugar, salt and pepper.
- Bring to a boil and then reduce to a simmer. Let the soup simmer uncovered until the rice is tender which should take about 20 minutes or so.
- Stir in chopped fresh basil leaves before serving.
Notes
The longer this soup sits, the more the rice will soak up the broth. The more broth it soaks up, the thicker it will become. I find you have to add just a little bit more liquid to the leftovers the next day to get a good texture. A splash of tomato juice or broth will do the trick.
Nutrition
Serving: 1cup | Calories: 215kcal | Carbohydrates: 8g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 63mg | Sodium: 331mg | Fiber: 1g | Sugar: 4g