Description
This comforting Tomato Rice Soup combines aromatic green onions, garlic, and herbs with tender basmati rice simmered in a flavorful tomato and broth base. It’s a warm, satisfying dish perfect for a cozy meal, balancing savory and slightly sweet tomato flavors with fragrant spices.
Ingredients
Base Ingredients
- 1½ tablespoons olive oil
- 2 to 3 stalks green onions, diced (roots removed)
- 2 to 3 tablespoons minced garlic
Seasonings
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 tablespoon dried basil
- ½ tablespoon sugar
Main Ingredients
- 1 cup basmati rice, rinsed and drained
- 2 tablespoons tomato paste
- 28 ounces canned diced tomatoes (796 mL)
- 4½ cups broth (low sodium, vegetable or chicken)
Instructions
- Heat the oil and sauté onions: Warm 1½ tablespoons of olive oil in a Dutch oven or large heavy bottom pot over medium heat. Add the diced green onions and sauté for about one minute until fragrant.
- Add garlic and seasonings: Stir in the minced garlic and sauté for an additional minute. Then add the kosher salt, garlic powder, and dried basil. Mix well to combine all the aromatics and seasonings.
- Sauté the rice: Add the rinsed and drained basmati rice to the pot. Stir and sauté for about one minute to coat the rice and blend flavors. If the mixture starts to stick to the pot, deglaze by adding a small splash of broth and scraping the bottom.
- Add tomato paste and sugar: Stir in the tomato paste and sprinkle the sugar on top. Sauté this mixture for another minute to deepen the tomato flavor and allow the sugar to balance acidity.
- Add diced tomatoes and broth, then simmer: Pour in the canned diced tomatoes along with the broth. Bring everything to a gentle simmer, stirring occasionally to combine. Cover the pot with a lid between stirring, and let it simmer for 15 to 20 minutes, or until the rice is fully cooked and tender.
- Season and serve: Taste the soup and adjust seasoning with additional salt and freshly cracked black pepper if desired. Serve hot as a comforting and flavorful meal.
Notes
- Use low sodium broth to better control the salt level in the soup.
- Rinsing the basmati rice removes excess starch, preventing the soup from becoming too thick and gummy.
- Keep the lid on the pot while simmering to ensure the rice cooks evenly and absorbs all the flavors.
- This soup can be made vegetarian by using vegetable broth instead of chicken broth.
- For a creamier texture, stir in a splash of cream or coconut milk just before serving.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave, adding a little broth if the soup thickens.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
