Tomato Rice Soup

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Tomato Rice Soup is a basic comfort food. While, often, people think of Tomato Rice Soup being served along side a gooey grilled cheese sandwich; I give it more stature and serve it as a first course.

This soup is simply based on a traditional “mirepoix”composed of sauteed diced carrots, onions and celery. Dicing the vegetables is the most work required for this simple yet satisfying soup. If you enjoy cutting vegetables into small dice with a knife, do that. Otherwise throw all the vegetables into the processor and pulse on and off til the vegetables are small but still chewable. Add long grain white rice, canned crushed tomatoes with puree, a bunch of fresh thyme and vegetable broth or water and 30 minutes later, your soup is done. No straining or pureeing required! Serve it in a big soup bowl with grilled cheese or crusty bread; or serve a smaller portion as a first course for dinner. Either way, you’ll be coming back for more. This Tomato Rice soup is vegan and nut free. Enjoy

For another tomato based soup, try this very dairy Cream of Tomato Vegetable Soup

Prep time: 20 minutes

Tomato Rice Soup

By Gloria Kobrin Published: October 23, 2025

  • Yield:

  • 15 1/2 cups (12 Servings)

Ingredients

  • 2 large organic carrots peeled
  • 2 large celery stalks trimmed
  • 1 large spanish onion peeled and cored
  • 2 large garlic cloves peeled
  • 2 teaspoons seasalt
  • 1/3 cup vegetable oil
  • 1/2 cup long grain white Basmati rice
  • 2 28 oz cans crushed tomatoes with puree
  • 1 bunch fresh thyme tied in a bundle
  • 8 cups vegetable broth/water

Equipment

  • electric food processor or sharp knife steel knife inserted for processor
  • 8 quart soup pot
  • 1 long handled wooden spoon

Directions

  1. Cut vegetables into small dice or put them all in the processor and pulse until you have small pieces. Pour oil into soup pot. Heat over medium flame. Add diced vegetables and salt. Saute until soft. Add rice and stir for a minute, Add contents of two cans of crushed tomatoes with puree. Stir well. Add thyme bundle. Pour in water/broth and stir again. Simmer uncovered over medium flame until rice is done. Taste. Add more salt if needed. If the soup is too thick for your taste, dilute with a little more water or broth. Serve hot.