Tomato Soup and Rice
A comforting tomato-based soup with tender basmati rice, aromatic garlic, green onions, and dried basil. Tomato paste deepens the savory flavor, while a small amount of sugar balances the natural acidity of the tomatoes.
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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.
Notes
Freshly minced garlic provides the fullest garlic flavor. Keeping the liquid from the canned tomatoes is essential because it contributes both moisture and concentrated tomato flavor to the soup. Additional broth may be added during simmering if the rice absorbs more liquid than desired.