I make this when the day runs long and the house feels chilly. Easy Homemade Tomato Soup meets warm rice and the bowl brings calm. We call it a small win and yes it tastes like home. 1 Pot Meals and Baked Rice Recipes fans nod here. 13 bean soup recipe folks peek over. 7 can taco soup recipe easy people wander in. Broccoli Soup Crockpot lovers wave. Antiinflammatory Soup friends smile. I toast the aromatics and the kitchen smells bright. Tomatoes bubble and the rice swells soft. We steal a spoonful and we burn our tongues a little and we laugh. The broth looks red and cozy. Steam fogs my glasses and I pretend I planned that. You want something simple yet kind. You want dinner that does not boss you around. This pot listens. It waits. Bread on the side if you want. Cheese if you feel like it. Leftovers hide in the fridge and they taste even better tomorrow.
Table of Contents
- 1 Key Takeaways
- 2 Easy Tomato Soup and Rice Recipe
- 3 Ingredients for Tomato Soup and Rice
- 4 How to Make Tomato Soup and Rice
- 5 Tips for Making Tomato Soup and Rice
- 6 Making Tomato Soup and Rice Ahead of Time
- 7 Storing Leftover Tomato Soup and Rice
- 8 Try these Soup recipes next
- 9 Tomato Soup and Rice
- 10 Nutrition
1) Key Takeaways
I wrote this with a spoon in one hand and a warm bowl in the other. At Elena Cooks on elenacooks dot com we like meals that taste like home and still fit a busy day. This pot cooks fast and gives comfort. Easy Homemade Tomato Soup shows up with tender rice and brings a calm mood. Easy Homemade Tomato Soup keeps the pantry simple and the flavor bright. I keep the steps short so supper lands on the table without fuss.
We toast onion and garlic and the kitchen smells alive. Tomatoes simmer and turn sweet. Rice softens and thickens the broth. Each bite feels warm and friendly. The spoon pauses and we nod in quiet thanks. That is the kind of food I trust for a weeknight and for guests who ring the bell without warning. It scales well and it waits on low heat with patience.
The method uses one sturdy pot and a handful of staples. You can swap herbs and change the broth and still keep the heart of the dish. Clean up stays light. Leftovers reheat well with a splash of water or milk. The name sits plain yet the taste carries presence. We cook. We eat. We rest.
2) Easy Tomato Soup and Rice Recipe
I call this my weeknight sweater. Easy Homemade Tomato Soup fits the day when the wind bites and the to do list refuses to shrink. Easy Homemade Tomato Soup also fits a sunny noon when you crave a light bowl that still fills you up. Our simple homemade tomato soup idea turns into a full meal when rice joins the party. The pot hums and the steam moves like soft clouds. I sit at the counter and taste the first spoon and think wow that hit the spot.
The recipe stays kind to your pantry. Canned tomatoes bring bright acid and a touch of sweetness. Broth brings depth. Garlic and green onion wake the base. A spoon of tomato paste adds body. Dried basil lifts the scent. Rice thickens the broth and gives a gentle chew. The texture sits between soup and stew which feels right when you want comfort with a bit of spine.
This dish links to busy lives and real kitchens. One pot means less chaos in the sink and more time with the people you love. If you like one pot meals the fit makes sense. If baked rice recipes call your name this bowl answers with an easier route. Friends who enjoy a broccoli soup crockpot night often find this faster path handy. The same table can honor a thirteen bean soup recipe day or a seven can taco soup recipe easy night. We all share the spoon and the stories.
3) Ingredients for Tomato Soup and Rice
Olive oil I use a small splash to start the aromatics. The oil carries heat and pulls flavor from onion and garlic. The scent rises quick and tells me the pot stands ready for the next move.
Green onion I chop two or three stalks. The white ends cook soft and sweet. The green tops go in late for a fresh note. This gentle onion keeps the bowl light and friendly.
Garlic I mince a full spoon. The heat kisses it and the room smiles. Garlic loves tomatoes and broth and gives a round base that tastes cozy without weight.
Kosher salt A small pinch at the start opens flavor. I taste at the end and add more if the broth asks for it. The goal stays balance not brine.
Black pepper Freshly ground pepper wakes the surface and cuts the sweetness of the tomatoes. I like a half spoon then more at the table for those who chase a little bite.
Garlic powder A light dust deepens the base. It layers with the fresh garlic and makes the broth taste steady from first spoon to last spoon.
Dried basil A spoon gives a clean herbal lift. When it meets heat the leaves release a soft floral scent that fits the tomato base.
Tomato paste A small scoop adds color and body. It sticks to the grains and gives a glossy finish. The paste also adds a mellow cooked tomato note that rounds the edges.
Sugar A small shake tames sharp acid in the tomatoes. The soup does not taste sweet. The sugar only softens the corners and lets the herbs stand taller.
Rice I rinse a cup of basmati. The grain stays light and separate and it soaks up flavor without turning heavy. This choice gives a gentle chew that kids and grownups both enjoy.
Canned diced tomatoes The can brings ripe tomato taste year round. I pour in the juices for a brighter broth. The pieces soften yet they keep a little shape.
Low sodium broth Chicken or vegetable both work. The lower salt option gives me room to season the pot my way. A steady simmer pulls the rice to tender and keeps the soup clear and clean.
4) How to Make Tomato Soup and Rice
Step one Warm a heavy pot over medium heat. Add olive oil. Stir in green onion and cook one minute. Add garlic and cook one minute more. The scent should rise and feel bright not bitter.
Step two Season the base with salt pepper garlic powder and dried basil. Stir and let the heat wake the herbs. Keep the spoon moving so nothing sticks.
Step three Rinse the rice under cool water until it runs clear. Add the rice to the pot and stir for a minute. The grains should glisten. If the pot looks dry splash a little broth to keep the aromatics friendly.
Step four Add tomato paste and sugar. Stir for a minute so the paste turns a shade darker. This quick toast builds round flavor in the final bowl.
Step five Pour in canned tomatoes with their juices and the rest of the broth. Stir well and bring the pot to a gentle simmer. Keep the bubbles small. Big bubbles can split the tomatoes and dull the color.
Step six Cover the pot and cook fifteen to twenty minutes. Lift the lid and stir two or three times during the simmer so the rice cooks even. Taste a grain. It should feel tender with a small bite.
Step seven Taste the broth. Add salt or pepper if the spoon asks. Ladle into warm bowls. A grate of cheese or a swirl of cream makes a rich finish. Bread on the side brings a little crunch and a lot of joy.
5) Tips for Making Tomato Soup and Rice
Heat helps flavor bloom yet high heat can bully the pot. Keep a steady medium and let the rice relax into the broth. A calm bubble gives a clean finish and a tender grain. Our quick homemade tomato soup approach depends on that gentle simmer and that patient stir.
Salt comes in layers. A small pinch at the start wakes the base. A tiny pinch near the end brings the full picture into focus. Low sodium broth leaves room for your hand to guide the final taste. That control keeps the spoon lively not flat.
Texture matters. Rinse the rice until the water runs clear. This step keeps the broth from turning cloudy. If you crave a creamier finish add a splash of milk at the end. If you like a thinner bowl add a small pour of water during the reheat. Our homemade tomato soup recipe bends to your mood without losing its shape.
6) Making Tomato Soup and Rice Ahead of Time
I test this plan on busy weeks and it works. Cook the soup in the morning and let it cool on the counter until steam fades. Move the pot to the fridge. When dinner time comes set the pot over low heat and add a small splash of water or broth. Stir and wait a few minutes. The rice loosens and the scent wakes again.
For longer gaps portion the soup into shallow containers. This shape cools faster and keeps the rice tender. Label the date if that helps your brain rest. The pot plays well with a tight schedule and gives you room to handle the rest of life. A simple homemade tomato soup plan should act like a friendly helper not a needy guest.
For a crowd day cook a double batch. Two pots work or one big pot if you have it. Keep the heat gentle so the bottom does not stick. Set bowls out and let guests top their soup with cheese herbs or a small splash of cream. Smiles show up fast.
7) Storing Leftover Tomato Soup and Rice
Leftovers sit well for three to four days in sealed containers. The rice keeps drinking a bit so the soup thickens. Add a splash of water or milk when you reheat and stir as it warms. The texture snaps back and the flavor stays full.
For the freezer skip the rice and freeze the tomato base by itself. Pack in flat bags so the blocks stack and thaw quick. When you plan to serve bring the base to a simmer and add fresh cooked rice. The bowl tastes bright and the grains keep their bite.
I love a lunch jar ready to grab. Layer soup on the bottom and a small heap of rice on top. When it heats the rice slides in and blends. The office smells like a small cafe and your afternoon feels less sharp around the edges.
8) Try these Soup recipes next
9) Tomato Soup and Rice
Easy Homemade Tomato Soup with Rice
Ingredients
- 1.5 tbsp olive oil
- 2 to 3 green onion stalks finely chopped
- 2 to 3 tbsp minced garlic
- 1 tsp kosher salt plus more to taste
- 0.5 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tbsp dried basil
- 2 tbsp tomato paste
- 0.5 tbsp sugar
- 1 cup basmati rice rinsed
- 28 oz canned diced tomatoes undrained
- 4.5 cups low sodium broth chicken or vegetable
Instructions
- Warm a Dutch oven over medium heat and add olive oil.
- Cook green onions for about one minute then stir in garlic for another minute.
- Season with salt pepper garlic powder and dried basil and cook until fragrant.
- Stir in rinsed rice and cook about one minute. Splash in a little broth if the pot looks dry.
- Add tomato paste and sugar and cook one minute stirring.
- Pour in diced tomatoes and the remaining broth. Stir well and bring to a gentle simmer.
- Cover and simmer fifteen to twenty minutes stirring a few times until the rice is tender.
- Taste and adjust salt and pepper. Ladle into bowls and serve hot.
10) Nutrition
Serving size one bowl. Calories sit around two hundred thirty. Sugar lands near seven grams. Sodium rests near seven hundred twenty milligrams. Fat holds near five grams with one gram saturated. Carbohydrates near thirty nine. Fiber near four. Protein near six. Cholesterol reads zero. Numbers can shift with your broth choice and your salt hand. Eat with joy and listen to your body.
Recipe by Elena for Elena Cooks at elenacooks dot com
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