Homemade Tomato Rice Soup

By Rena |

Make this Homemade Tomato Rice Soup recipe all year round and serve it as a meal or side dish that the whole family will enjoy. It is vegetarian, easy to make, and so filling and delicious. The perfect addition to your dinner table and a crowd-pleasing soup recipe.

top view of soup with spoon in it

We will be showing you how easy it is to make this homemade tomato soup recipe. Made with rice to make it filling and acceptable to be served as a complete meal. This healthy tomato soup is completely vegetarian and can easily be made vegan by using non-dairy yogurt to serve it with. Also, consider using white rice or quinoa in place of the brown rice if you are pressed for time or simply cook it using your instant pot!

WHY YOU WILL LOVE THIS Homemade Tomato SOUP

  • Easy to make: all it takes is some sauteing of vegetables, blending the tomato sauce, add everything in the pot and let it cook. It’s truly simple and easy to make.
  • Healthy: made with simple clean and healthy ingredients, and very little oil. Only about 124 calories per serving. Also, swap the brown rice with cauliflower rice or quinoa for an even healthier option
  • Filling and delicious: this homemade tomato rice soup is filling and bursting with flavor. Also, you will love the aroma filling up your kitchen while cooking this soup.
spoon in  soup with yogurt garnish

Ingredients you will need

Olive oil
Onion
Red bell pepper
Red or yellow chili
One can chopped tomatoes, blended
Garlic cloves
Thumb-sized piece ginger, peeled and sliced
Vegetable stock
Brown rice
Plain yogurt
a handful of curly parsley, chopped to garnish
kosher salt and ground pepper, to taste
Optional: sourdough 4 slices, toasted to serve

tomato soup ingredients

How to make this vegetarian tomato soup

  • First, make the tomato base: In a blender, combine chopped tomatoes, garlic, and ginger. Blend until smooth. Season with salt and pepper to taste.
  • Then, sauté onions and peppers: Heat oil in a pot over medium heat. Sauté the onion, bell peppers, and chili until softens. Add in the brown rice and continue to fry for a couple of minutes, stirring frequently.
  • Add broth and cook rice: Pour the vegetable stock and cover. Reduce the heat and cook until the rice is cooked through about 32-35 minutes.
  • Next, add the tomato base sauce: Once the rice is tender, add in the tomato mixture and let the soup simmer for 5-10 minutes to allow the flavors to nicely meld. Also, you can add a bit more stock if the soup is too thick.
  • Finally, assemble soup and serve: Once done, pour the soup into bowls. Add a bit of yogurt on top. Garnish with parsley and freshly ground black pepper. Also, serve with the toasted sourdough bread if desired.
closeup view of tomato soup in white bowl and yogurt garnish

Substitutes and tips

  • Rice: we used brown rice. Any other rice would work great. You may also use quinoa or bulgur instead of rice. Using quinoa or another type of white rice will cut down on the cooking time by 12-15 minutes.
  • Broth: for a vegetarian option, we recommend using vegetable broth or water. Alternatively, non-vegetarians may use chicken broth.
  • Vegan option: use non-dairy yogurt to garnish the soup.
  • Tomatoes: we used canned tomatoes, but feel free to make and use your own fresh tomatoes.
  • If you don’t have fresh ginger, use 1 tablespoon of ginger powder
  • For added protein and nonvegetarian option, consider adding some shredded chicken
  • Any oil will work in place of the olive oil. So, go for vegetable oil, avocado oil, or grapeseed oil.
  • Moreover, this tomato soup can easily be made in your instant pot or slow cooker.
top view of  soup bowl with spoon and bread piece in bowl

FAQ’s

What kind of rice is best for soup?

You can use any kind of rice to add on to your homemade Tomato soup! Mostly all types of rice will work just fine whether you use white, brown, wild rice, short grain, black rice, sushi rice, and so on. Also, keep in mind that brown and wild rice will take longer to cook than traditional white rice like basmati and jasmine.

How do you make tomato soup more filling?

You can make your tomato soup or any other soup more filling by adding things like pasta, rice, orzo, or potatoes. These can be added to your soup while cooking or after. Additionally, for more protein, you can add some shredded chicken.

What can i put on top of tomato soup?

Some great add-ons to your tomato soup for garnishing would be some fresh chopped tomatoes, diced avocados, chopped parsley, fresh basil, freshly grated parmesan cheese, croutons, sour cream/Greek yogurt, cut up grilled cheese bites, or some homemade pest.

top view tomato soup in white bowl

More easy and healthy soup recipes to try

what to eat with Tomato Soup

  • Grilled Cheese Sandwich
  • Crispy Baked Mozzarella Sticks
  • Salads or Corn on the Cob
  • Loaves of Bread and Baguettes
  • Also, anything crunchy like Chips would work great.
spoon and bread in tomato soup bowl

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close up of tomato rice soup with yogurt garnish and spoon in it

Homemade Tomato Rice Soup

Filling and comforting homemade tomato soup made with bell peppers, tomatoes, brown rice, onions, and vegetable broth.
5 from 1 vote
Print Pin Rate
Course: Side Dish, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 124kcal
Author: Rena

Ingredients

  • 1 1/2 tbsp olive oil
  • 1 small onion diced
  • 1 red bell pepper seeded and chopped
  • 1 red or yellow chili seeded and chopped
  • 14.5 oz chopped tomatoes, blended one can
  • 3 garlic cloves
  • Thumb-sized piece ginger peeled and sliced
  • 3 cups vegetable stock
  • 1/3 cup brown rice or any rice of choice
  • 4 tbsp. plain yogurt or sour cream
  • a handful of curly parsley chopped to garnish
  • kosher salt and ground pepper to taste
  • Optional: sourdough 4 slices toasted to serve

Instructions

  • In a blender, combine chopped tomatoes, garlic, and ginger. Blend until smooth. Season with salt and pepper to taste.
  • Heat oil in a pot over medium heat. Sauté the onion, bell peppers, and chili until softens.
  • Add in the brown rice and continue to fry for a couple of minutes, stirring frequently.
  • Pour the vegetable stock and cover. Reduce the heat and cook until the rice is cooked through, about 32-35 minutes.
  • Once the rice is tender, add in the tomato mixture and let the soup simmer for 5-10 minutes to allow the flavors to nicely meld.
  • You can add a bit more stock if the soup is too thick. Once done, pour the soup into bowls. Add a bit of yogurt on top.
  • Garnish with parsley and freshly ground black pepper. Serve with the toasted sourdough bread if desired.

Notes

Substitutes and tips:
  • Rice: we used brown rice. Any other rice would work great. You may also use quinoa or bulgur instead of rice. Using quinoa or another type of white rice will cut down on the cooking time by 12-15 minutes.
  • Broth: for a vegetarian option, we recommend using vegetable broth or water. Non-vegetarians may use chicken broth.
  • Vegan option: use non-dairy yogurt to garnish the soup.
  • If you don’t have fresh ginger, use 1 tablespoon of ginger powder
  • For added protein and nonvegetarian option, consider adding some shredded chicken
  • Any oil will work in place of the olive oil. Go for vegetable oil, avocado oil, or grapeseed oil.
  • This tomato soup can easily be made in your instant pot or slow cooker.
Storage:
Place leftovers in a container and store in the fridge for up to 5-7 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Serving: 1bowl | Calories: 124kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 862mg | Potassium: 363mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1549IU | Vitamin C: 66mg | Calcium: 58mg | Iron: 1mg
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