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Garden Herb Tomato Rice Soup

Garden Herb Tomato Rice Soup for Cozy Weeknight Comfort

This Garden Herb Tomato Rice Soup is a warm vegetarian dish utilizing simple ingredients to create a comforting experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Soups
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds richness and depth; substitute with vegetable oil for a lighter option.
  • 1 medium Onion Builds a sweet, mild base flavor; shallots can be used for a different sweetness.
  • 2 cloves Garlic Provides a robust flavor; garlic powder works in a pinch if fresh is unavailable.
  • 1 medium Carrot Adds natural sweetness and texture; parsnips can be substituted for a different profile.
  • 1 stalk Celery Contributes balance and mild flavor; leeks can be a substitute for a touch of sophistication.
  • 28 ounces Crushed Tomatoes The star ingredient for flavor; opt for high-quality brands or use fresh tomatoes if cooked down properly.
  • 4 cups Vegetable Broth Acts as the soup base for flavor; chicken broth can be used for a non-vegetarian option.
  • 1 cup White Rice Thickens the soup and provides body; brown rice can be used but requires a longer cooking time.
For the Seasoning
  • 1 teaspoon Dried Oregano Adds warmth and earthiness; substitute with Italian seasoning if preferred.
  • 1 teaspoon Dried Thyme Complements the tomatoes and rice beautifully; fresh thyme can be used if available.
  • 1 handful Fresh Parsley Brightens the final dish; cilantro could be used for a different herbaceous note.
  • 1 handful Fresh Basil Offers a fresh aroma at serving; use dried basil if fresh is not available.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions for Garden Herb Tomato Rice Soup
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté for about 5 minutes, or until the onion is soft and glossy.
  2. Stir in 2 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk. Cook for an additional 3–4 minutes, until the vegetables are fragrant and tender.
  3. Sprinkle in 1 teaspoon each of dried oregano and dried thyme, stirring well to coat the vegetables. Allow the herbs to toast for about 1 minute.
  4. Pour in a 28-ounce can of crushed tomatoes and stir to combine. Cook for about 5 minutes, allowing the tomatoes to thicken slightly.
  5. Pour in 4 cups of vegetable broth and add 1 cup of rinsed white rice. Bring it to a gentle simmer, cover and cook for about 20 minutes.
  6. Check the soup's thickness. If it’s too thick, gradually stir in more broth until the desired consistency is reached.
  7. Finally, stir in a handful of chopped fresh parsley and basil right before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 3000IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

This soup can easily be frozen for days when you need something homemade yet effortless. Serve alongside crusty bread for a complete experience.

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