Tomato Rice Soup (30 minutes, One Pot)

Tomato rice soup in a bowl with lemon wedges.

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Tomato Rice Soup (30 minutes, One Pot)

A handful of pantry staples are all you need to assemble this cozy, comforting gluten-free soup. Make sure to rinse the rice well for the best texture.

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 268.3kcal

Author: Suzy Karadsheh

Ingredients

1 cup basmati rice
2 tablespoons extra virgin olive oil, plus more to finish
1 medium yellow onion, chopped
2 celery ribs, chopped
1 to 2 medium carrots, peeled and chopped
2 garlic cloves, minced
Kosher salt
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon sweet paprika
Freshly ground black pepper
1 28-ounce can diced tomatoes with their juices
4 cups low-sodium vegetable broth or chicken stock
Fresh parsley, chopped, for garnish (optional)
Lemon wedges, for serving (optional)

Instructions

Rinse the rice. Put the rice in a bowl and cover it with water. Swirl it with your hand, then drain. Repeat several times until the water runs clear. Drain well and set aside.
Sauté the vegetables. In a large Dutch oven, heat olive oil over medium heat until shimmering. Add the onion, celery, carrots and garlic and season with a big pinch of kosher salt. Cook, stirring regularly, for 3 to 5 minutes, until the vegetables have softened.
Add the spices. Add the oregano, paprika, coriander and a big pinch of black pepper. Toss briefly to coat.
Add the tomatoes and broth. Pour in the diced tomatoes with their juices and the broth. Raise the heat to medium-high and bring to a boil.
Cook the rice. Stir in the rinsed rice. Lower the heat to medium-low, partially cover and simmer, stirring occasionally so the rice doesn't stick, for 15 to 20 minutes, until the rice is tender.
Adjust and serve. Taste and adjust the salt and pepper. If the soup is thicker than you'd like, add water, 1/4 cup at a time. Ladle into bowls and finish with a drizzle of extra virgin olive oil, some parsley and a squeeze of lemon, if you like.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
What Type of Rice to Use: I reach for delicate basmati rice most often when making this soup, but you could also use a long-grain white rice, jasmine rice or parboiled rice. that’ll work, too, and may cook even more quickly. Use brown rice, to add more fiber, but par-cook it in water first before adding it to the soup. You can also substitute orzo for the rice, but it wouldn't be gluten-free anymore
How to store Tomato Rice Soup: Let the soup cool completely, then store leftovers in an airtight container in the fridge for up to 4 days. The rice will keep soaking up the broth as it sits, so the soup will be much thicker the next day. When you reheat it on the stovetop over medium-low heat, stir in a splash of water or broth to loosen it up, then finish with a fresh drizzle of olive oil and a squeeze of lemon.

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