Tomato Soup and Rice is a quick, comforting one-pot meal with tender basmati rice, rich tomato flavor, plenty of garlic, and fragrant basil. It is hearty enough for lunch or dinner and comes together in about 30 minutes with simple pantry ingredients.
This is the kind of soup that works especially well when you want something warm and filling without spending all evening in the kitchen. The rice cooks directly in the tomato broth, so every grain absorbs the savory flavors while naturally giving the soup a satisfying body.
Tomato paste adds extra depth to the canned tomatoes, while a small amount of sugar softens their acidity without making the soup noticeably sweet. Garlic, green onions, and basil keep the flavor lively, and you can easily add a little more broth at the end if you prefer a lighter, soupier consistency.
Because everything cooks in one pot, cleanup stays simple too. Just keep an eye on the rice as it simmers, give the pot an occasional stir, and adjust the liquid before serving.
Tomato Soup and Rice Ingredients
You only need a short list of familiar ingredients to build plenty of flavor in this hearty tomato rice soup.
- Basmati rice: Rinsed rice cooks directly in the soup, becoming tender while absorbing the tomato and herb flavors.
- Diced tomatoes with their juices: Form the main tomato base and provide both acidity and enough liquid to help cook the rice.
- Tomato paste: Concentrates the tomato flavor and gives the broth a deeper, richer character.
- Low-sodium broth: Provides the cooking liquid while allowing you to control the final level of salt.
- Fresh garlic: Adds a pronounced savory aroma that complements both the tomatoes and basil.
- Green onions: Create a mild onion base without overpowering the soup.
- Dried basil: Brings an herbaceous flavor that naturally pairs with tomatoes.
- Olive oil: Used to gently sauté the aromatics before the remaining ingredients are added.
- Garlic powder: Reinforces the fresh garlic and distributes garlic flavor throughout the broth.
- Granulated sugar: A small amount rounds out the natural acidity of the tomatoes.
- Kosher salt and black pepper: Finish the soup and help bring the tomato, garlic, and herb flavors together.
Cooking Steps
STEP 1: Heat the olive oil in a Dutch oven or another large, sturdy pot over medium heat. Add the finely chopped green onions and cook for about a minute, stirring frequently. You are looking to soften them slightly rather than brown them.
STEP 2: Add the minced garlic and cook for another minute. Keep the garlic moving so it becomes fragrant without scorching. Stir in the salt, garlic powder, and dried basil until the aromatics are evenly coated with the seasonings.
STEP 3: Add the rinsed basmati rice directly to the pot. Stir it through the seasoned oil and aromatics for about one minute. This brief sauté helps distribute the flavor around the rice before the liquid is introduced. If the bottom of the pot starts looking dry, add a splash of broth.
STEP 4: Stir in the tomato paste and sugar. Cook for roughly another minute, mixing carefully so the paste is spread throughout the rice rather than remaining in concentrated clumps. Briefly cooking the tomato paste also helps develop a fuller tomato taste.
STEP 5: Pour in the diced tomatoes along with all of the juice from the can. Add the broth and stir thoroughly, scraping across the bottom of the pot to loosen any flavorful bits that may have collected there.
STEP 6: Bring the mixture to a gentle simmer. Once it is bubbling steadily, cover the pot and reduce the heat as needed to prevent an aggressive boil. Cook for approximately 15 to 20 minutes, stirring occasionally so the rice does not settle and stick.
STEP 7: Check the rice toward the end of the cooking time. It should be completely tender. Since rice continues absorbing liquid as it cooks, stir in additional broth a little at a time if the soup becomes thicker than you would like.
STEP 8: Taste the finished soup and season with freshly cracked black pepper and additional salt if necessary. Ladle it into bowls while hot. If it sits before serving, you may want to stir in another splash of broth because the rice will continue thickening the soup.
Serving Ideas for Tomato Soup and Rice
This soup is filling enough to serve by itself, but a simple side can turn it into an even more complete meal.
A piece of crusty bread is especially useful for soaking up the tomato broth. Garlic bread is another natural pairing if you want to emphasize the savory garlic flavor already present in the soup.
For something lighter, serve it with a crisp green salad dressed simply with olive oil and a mild vinaigrette. The fresh vegetables provide a nice contrast to the warm, soft rice.
You could also pair a smaller bowl with a grilled cheese sandwich. The combination of toasted bread, melted cheese, and tomato soup makes an especially comforting lunch or casual dinner.
Why should I rinse basmati rice before adding it?
Rinsing removes some of the loose surface starch from the rice. That helps the individual grains remain more distinct as they cook and prevents the tomato broth from becoming unnecessarily starchy or gluey. Drain the rinsed rice well before adding it to the pot.
How to Store & Reheat
Allow leftovers to cool before transferring them to an airtight container. Keep the soup refrigerated and use it within about 3 to 4 days.
The biggest change during storage will be the consistency. Cooked rice keeps absorbing broth, so refrigerated leftovers can become considerably thicker than the freshly prepared soup. This is completely normal.
When reheating on the stovetop, transfer the amount you need to a saucepan and add a splash of broth. Warm gently over medium-low heat, stirring periodically and adding more liquid until the soup returns to your preferred consistency.
For a single serving, you can also reheat it in the microwave. Add a little broth first, cover loosely, and heat in short intervals, stirring between each one.
Rice-based soups can be frozen, but the rice may become softer once thawed and reheated. If you freeze leftovers, use a freezer-safe container with a little room for expansion and aim to enjoy them within about 2 months for the best texture.
Can I use a different type of rice?
You can, but the cooking time and amount of liquid may change. Long-grain white rice is the closest substitute for basmati. Brown rice generally requires substantially more cooking time and liquid, so it should not be treated as a direct one-for-one substitution without adjusting the method.
Recipe Tips
- Stir while the rice simmers. Rice can settle on the bottom of a heavy pot, particularly as the broth thickens, so an occasional stir helps prevent sticking.
- Keep extra broth nearby. The final thickness depends partly on how much liquid your rice absorbs. Adding broth near the end gives you control over whether the finished dish feels more like a light soup or a thick, hearty tomato rice bowl.
- Avoid browning the garlic. Garlic only needs a short sauté before the other ingredients go in. Burnt garlic can give the entire pot a bitter flavor.
Why does my tomato rice soup get thicker as it sits?
The rice continues absorbing liquid even after the pot comes off the heat. As a result, a freshly made soup can become much thicker after resting or refrigeration. Stir in additional broth when reheating until you reach the consistency you like.
Can I make this soup ahead of time?
Yes. You can prepare the full soup ahead and refrigerate it, but expect the rice to absorb additional broth overnight. When you are ready to serve it, reheat the soup gently and add enough broth to restore the original consistency.
For the nicest rice texture, this soup is particularly good when served shortly after cooking. If you know most of it will become leftovers, keeping some extra broth on hand makes reheating much easier.
Tomato Soup and Rice
Ingredients
- 1 cup basmati rice rinsed
- 1 tablespoon dried basil preferably McCormick
- 4½ cups low-sodium broth plus additional broth if required
- 2 –3 tablespoons freshly minced garlic
- 1 teaspoon kosher salt with extra as needed
- ½ tablespoon granulated sugar
- 2 –3 stalks green onion finely chopped
- 1½ tablespoons olive oil
- 1 teaspoon garlic powder
- One 28-ounce can diced tomatoes with their juices such as Muir Glen
- 2 tablespoons tomato paste
- Freshly cracked black pepper to taste
Instructions
- Warm the olive oil in a Dutch oven or other large, heavy-bottomed pot over medium heat. Add the finely chopped green onions and cook for approximately 1 minute.
- Stir in the freshly minced garlic and continue sautéing for another minute. Add the kosher salt, garlic powder, and dried basil, stirring thoroughly until the seasonings are evenly distributed and aromatic.
- Add the rinsed basmati rice to the pot. Cook for about 1 minute while stirring so the rice becomes evenly coated with the seasoned mixture. If ingredients begin to adhere to the bottom, loosen them with a small splash of broth.
- Mix in the tomato paste and sugar. Continue cooking for approximately 1 minute, stirring until both ingredients are fully incorporated.
- Pour the diced tomatoes, including all of their liquid, into the pot, followed by the low-sodium broth. Stir thoroughly and bring the soup to a gentle simmer, periodically scraping the bottom of the pot to prevent sticking.
- Once simmering, cover the pot with a lid and cook for 15–20 minutes. Stir from time to time until the basmati rice is completely cooked and tender.
- Check the soup during cooking and add a little additional broth if necessary to maintain the preferred consistency.
- Taste before serving and adjust with additional kosher salt and freshly cracked black pepper as desired. Ladle the hot tomato and rice soup into bowls and serve immediately.