Tomato Soup with Rice - Easy, Cozy, One-Pot Recipe

Welcome to your new favorite comfort food: the Ultimate Tomato Soup With Rice! Forget bland, watery versions; this isn't just any `basic tomato soup recipe`. We're talking about a rich, deeply flavorful, and incredibly satisfying bowl that comes together in one pot, perfect for chilly evenings or a quick, nourishing lunch. If you've been searching for a hearty `tomato soup with rice` that truly delivers, you've found it.
What makes this recipe stand out? It's all about thoughtful layering of flavors, from perfectly sauteed aromatics to the sweet tang of canned tomatoes, balanced beautifully with the comforting chew of rice or pasta. We'll show you how to transform simple ingredients into a gourmet experience, ensuring every spoonful is packed with deliciousness. Whether you're a seasoned chef or just starting your cooking journey, this `simple tomato soup` guide will equip you with all the tips and tricks to create a masterpiece. Get ready to dive into the best homemade `canned tomato soup recipe` you'll ever make!

Ingredients

• For the Soup:
• Olive Oil: 2 tablespoons (30ml) – Extra virgin for flavor.
• Yellow Onion: 1 medium, chopped (about 1 cup / 150g) – The aromatic foundation.
• Garlic: 3-4 cloves, minced (about 1 tablespoon / 15g) – Adds a pungent depth.
• Tomato Paste: 2 tablespoons (30g) – Your secret weapon for intense tomato flavor.
• Canned Whole Peeled Tomatoes: 1 (28-ounce / 794g) can, crushed by hand or with a potato masher – The heart of our soup.
• Vegetable or Chicken Stock: 4 cups (960ml) – Good quality for best flavor.
• Short-Grain Rice: ½ cup (100g) – Such as Arborio, for a creamy, tender texture. (See notes below for pasta option).
• Dried Basil: 1 teaspoon (2g) – Classic tomato pairing.
• Dried Oregano: ½ teaspoon (1g) – Earthy and aromatic.
• Salt: ½ teaspoon, or to taste (approx. 3g)
• Black Pepper: ¼ teaspoon, or to taste (approx. 0.5g)
• Granulated Sugar (Optional): ½ - 1 teaspoon (2-4g) – To balance acidity if needed.
• Heavy Cream or Non-Dairy Alternative: ¼ cup (60ml), for swirling (optional) – Adds richness and a velvety finish.
• Fresh Basil or Parsley: For garnish (optional)
• Canned vs. Fresh Tomatoes: While canned whole peeled tomatoes are recommended for their consistent quality and intense flavor (especially San Marzano style), you can use about 2 pounds (900g) of ripe fresh tomatoes (like Roma or plum), blanched, peeled, and crushed. Just know the flavor might be a little milder, and you might need a touch more tomato paste.
• Rice Type Decisions: We love short-grain rice like Arborio for its ability to release starch and create a slightly creamy texture without overcooking too quickly. Long-grain rice will work but won't contribute as much creaminess. If using small pasta shapes instead of rice (like orzo, ditalini, or small elbow macaroni), cook them separately according to package directions until al dente, then stir them into the soup at the very end to prevent them from getting mushy or soaking up too much broth.

Directions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chopped onion and cook, stirring occasionally, until it softens and becomes translucent, about 4-5 minutes.
3. Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
4. Build the Base (5 minutes)
   1. Add the tomato paste to the pot. Cook, stirring constantly, for 2-3 minutes. This step is crucial as it deepens the tomato flavor and removes any raw taste.
   2. Pour in the crushed canned tomatoes (and their juices). Stir well and bring the mixture to a gentle simmer. Cook for about 5 minutes, allowing the flavors to meld and the tomatoes to break down further.
5. Add Stock + Rice (15 minutes)
   1. Pour in the vegetable or chicken stock. Bring the soup to a boil, then reduce the heat to low.
   2. Stir in the short-grain rice, dried basil, and dried oregano.
   3. Cover the pot and simmer gently for 15-20 minutes, or until the rice is tender and plump, and the soup has thickened slightly. Stir occasionally to prevent the rice from sticking to the bottom.
6. Blend / Texture (2 minutes)
   1. For a smoother soup, use an immersion blender to blend a portion or all of the soup directly in the pot until you reach your desired consistency. If you prefer a chunkier soup, blend only a small amount or skip this step entirely. If using a regular blender, be very careful when blending hot liquids (blend in batches, filling the blender only halfway, and venting the lid).
7. Finish & Season (3 minutes)
   1. Return the soup to low heat if necessary.
   2. Taste and adjust seasoning with salt and black pepper. If the soup tastes too acidic, stir in ½ to 1 teaspoon of granulated sugar to balance the flavors.
   3. Remove from heat. If using, swirl in the heavy cream or non-dairy alternative for extra richness.
   4. Serve hot, garnished with fresh basil or parsley if desired.