Tomato Rice Soup Recipe – Dairy-Free Vegan Tomato Soup with Basmati Rice, Herbs and Spices.
According to the USDA, each of us consumes roughly 20 pounds of tomatoes each year (unless you’re allergic, of course). While they now take center stage in most home gardens, there was a time when folks believed that consuming a tomato would cause blood to turn into acid (yikes!), so they were only seen as an ornamental plant. The tomato’s deathly reputation was a result of its resemblance to poisonous nightshade. An old story claims that in 1830, a man by the name of Colonel Robert Gibbon Johnson decided to cause a stir by eating an entire basket of tomatoes while sitting on the steps of the local courthouse. Eventually a crowd gathered, expecting to see him poisoned on the spot. When his demise never came and he remained perfectly healthy, tomatoes were finally accepted as a safe food source, though slightly more safe when processed into sauces and condiments. I’m fairly certain that this wive’s tale has little to do with the tomato’s rise in popularity, but it’s a funny story nonetheless. If there is any truth to it, old Colonel Johnson probably had quite a tummy ache after proving his point!
This Tomato Rice Soup recipe was inspired by my favorite version from a nearby restaurant. I’ve always wanted to create a really basic, really scrumptious tomato rice soup, and I’m pretty proud of this one. It’s slightly sweet, slightly acidic and just a tiny bit spicy. It’s my favorite kind of comfort food and would pair perfectly with just about any soup or salad (or grilled cheese sandwich if you’re in the mood!). If you’re planting lots of tomatoes this year, this is one more recipe to must have in your repertoire. Enjoy!
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Beauty shots and styling by Bethany Nauert.
Tomato Rice Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 2 medium carrots chopped
- 2 stalks celery diced small
- 1 3/4 teaspoons salt
- 5 1/4 cups diced ripe red tomatoes or use 3 cans, 14 oz each
- 1 1/2 tablespoons sugar cuts the acid - optional but recommended
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 3 cups vegetable stock
- 1/2 cup white rice
- 1 1/2 tablespoons lemon juice
- 1 tablespoon fresh parsley chopped
NOTES
Instructions
- In a large sauce pot, heat the olive oil over medium heat. Add the onions, carrots, celery and salt. Sauté until tender.
- Transfer sautéed vegetables to a blender, then add 3 1/2 cups or 2 cans of the diced tomatoes, sugar, black pepper and cayenne pepper to the blender. Blend until smooth.
- Return mixture to the pot and add rice, vegetable broth and remaining 1 3/4 cups or 1 can of diced tomatoes. Bring to a boil, stirring regularly. Reduce heat to a simmer and cover. Cook for 30-35 minutes, stirring occasionally, until the rice is tender and broth is rich and thick.
- Add parsley and lemon juice, stir to combine. Serve.
Nutrition
tried this recipe?
Let us know in the comments!
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Tasty Yummies – Butternut Squash and Roasted Red Pepper Soup
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My very picky gluten/dairy free daughter begs me to make this soup. I have made it multiple times. It is so healthy and full of vegetables, as well as delicious! Thank you!
This has become my favorite soup. I’ve made it every month this winter with a grilled cheese. I’m now a fan of basmati rice, too.
I made this using salt free diced tomatoes and vegetable broth. It was yummy!
Hello,
Am I to cook the rice before hand or will it cook in the soup making?
TIA
The rice cooks in the soup.
Does the high sodium content come from the canned tomatoes? Will fresh or no salt added canned tomatoes work as well?
To lower the salt content use low sodium vegetable stock and cut the amount of added salt. You can also use no salt canned tomatoes – there are instructions for using ripe tomatoes in the post if you prefer.
This recipe looks delicious!
Can it be frozen? If so, do you have recommendations?
Hi Carol! It should freeze very well, just freeze it as you would any other soup. Enjoy!
Delicious soup. I added some chilli flakes for a small kick ?
Can I use chicken broth instead of vegetable broth?
Thanks,
I would like try this one, but I only have chicken broth on hand.
Yes, that will work fine.
How thick is this soup?
If it is not, how can I make it thicker without using cream or half and half?
It is pretty thick already.
can you use cans of strained, pureed or crushed tomatoes if you’re blending the diced tomatoes anyway?
Yes 🙂