Best 20 Tomato Rice Soup Recipes

TOMATO RICE SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes, chicken broth, and salt and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
• Season to taste with salt and pepper. Stir in the basil, and serve.

RICE AND TOMATO SOUP

Steps:

• I like to make an unfussy rice and tomato soup (for myself, too, sometimes, especially when I'm trying to balance out my characteristic gluttony) by diluting a good, bought tomato sauce with water, adding a handful or so of basmati rice, and cooking until the rice is tender, about 8 to 10 minutes. With children it makes more sense to leave the soup fairly solid, but you can add water from a boiled kettle toward the end of cooking time if you want a thinner soup rather than liquid tomato-rice stew. Grate Parmesan on top and eat - with bibs.

COUNTRY TOMATO-RICE SOUP

Steps:

• In a Dutch oven or soup kettle, brown beef in oil. Add water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add tomatoes, bouillon and seasonings; cover and simmer for 1 hour. Add carrots, celery, onion and rice. Simmer for 30-40 minutes or until beef and rice are tender.

PROVENCAL TOMATO SOUP WITH RICE

Steps:

• Cut a shallow X in bottom of each tomato with a sharp paring knife. Blanch tomatoes in batches of 2 or 3 in a 5- to 6-quart pot of boiling water 10 seconds, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking.
• Peel tomatoes, then halve crosswise. Squeeze halves gently, cut sides down, over a sieve set over a bowl to extract seeds and juices, then press on seeds and discard them. Reserve juice and tomatoes.
• Cook onions, carrot, celery, garlic, zest, thyme, red-pepper flakes, fennel seeds, and bay leaf in oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 5 minutes.
• Add tomatoes with reserved juice, tomato paste, water, chicken broth, salt, pepper, saffron, and 1 teaspoon sugar, then simmer, uncovered, stirring and breaking up tomatoes with a spoon occasionally, 20 minutes. Stir in rice and simmer, uncovered, until rice is tender, 10 to 20 minutes. Discard bay leaf and stir in parsley, basil, and sugar and salt to taste.

TOMATO CHICKEN RICE SOUP

Steps:

• In a small nonstick skillet, brown flour over medium-high heat; set aside. In a Dutch oven, saute the onion, green pepper, celery and green onions in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Discard bay leaf.

CREAMY TOMATO SOUP WITH RICE

Steps:

• Melt butter in a saucepan and add olive oil, onion, basil and salt and pepper.
• Stir and cook onions for 3-4 minutes.
• Add tomatoes and tomato paste.
• Gently simmer, uncovered, 10 minutes.
• Blend 5 T chicken broth with flour. Add to the tomato mixture, stir and add remaining broth.
• Bring to a simmer and continue simmering for 30 minutes, stirring often to prevent scorching.
• Meanwhile, cook rice according to package directions. Drain.
• When ready, puree soup with an immersion blender or regular blender.
• Return to heat. Add sugar and cream/milk. Simmer 5 more minutes.
• Place a serving of rice in each soup bowl (1/4 c or more, depending on how thick you like it) and pour the tomato puree over. Stir and serve.

TOMATO-RICE SOUP

Steps:

• Cook a few cloves of chopped garlic with chopped onion, celery, parsley and carrot in abundant olive oil until the onion is translucent.
• Add .5 cup white or brown rice and cook, stirring, until fragrant, then add a bit of tomato paste; stir
• Add 4 cups vegetable stock or water and 2 cups of chopped fresh or canned tomatoes; bring to a boil and simmer until the rice is half-tender, about 10 minutes for white rice, 25 for brown.
• Add a cup of chopped collard greens and a little red wine and cook until the greens are tender, just a few minutes. Serve.

HEARTY TOMATO RICE SOUP

Steps:

• In a pot over medium heat, mix the beef broth, water, tomato paste, garlic, and bay leaves. Stir in the beef bouillon until dissolved. Season with pepper. Bring to a boil, and mix in the rice. Reduce heat to low, cover, and cook 25 minutes, until rice is tender. Remove bay leaves, and serve warm with a sprinkling of Cheddar cheese.

BASIL TOMATO-RICE SOUP

Steps:

• In a soup pot, heat oil over medium heat.
• Add in onion, celery, garlic, and basil; cook, stirring, for 5 minutes or until softened.
• In a food processor, puree tomatoes with juice; add to pot with stock and rice; season with sugar, salt, and pepper to taste.
• Bring to a boil; decrease heat, cover and simmer for 30-35 minutes or until rice is tender.
• Stir in parsley.
• **To make a creamy soup, add 1/2 cup whipping cream along with the parsley.
• **If you have fresh basil, substitute 2 tablespoons of the chopped fresh basil for the dried basil and add along with the parsley.

CREAM OF TOMATO SOUP WITH RICE AND BASIL

Steps:

• Sweat the onions and garlic in a little olive oil until translucent, about 5 to 7 minutes.
• Add the broth, fresh basil and tomatoes, reserving some of the juice from the tomatoes.
• simmer until everything is tender, about 20 minutes.
• Puree the soup with a handheld blender, or in batches in a food processor or countertop blender.
• Return the pureed soup to a low simmer.
• Gently simmer the heavy cream before adding it to the soup, then use the reserved tomato juice to adjust the final consistency.
• Add the rice just before serving.
• Serve the soup in preheated soup cups or bowls and garnish with the chiffonade of basil.

TOMATO RICE SOUP

Steps:

• Heat butter in a saucepan.
• Cook celery and onion 5 to 8 minutes, at low heat, without letting them take colors.
• Add tomatoes, water and rice. Season with savory.
• Add salt and pepper. Let simmer 20 to 25 minutes.
• Add milk and keep cooking 2 to 3 minutes, just to reheat.

TOMATO CHICKEN RICE SOUP

Steps:

• Place water, rice, onion, bouillon granules, parsley, and garlic powder in a large pot. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes.
• Stir tomatoes and chicken rice soup into rice mixture; return to a boil. Thin soup with water as desired.

TOMATO, RICE AND ITALIAN SAUSAGE SOUP

Steps:

• Saute bacon and onion together until lightly browned. Drain off fat.
• In soup pot, add peeled and diced fresh tomatoes or break up canned tomatoes. Add sugar, then bacon/onion mixture. Simmer for 10 minutes.
• Meanwhile, in separate pan cook sausage covered in water for 15 minutes. Drain, then cut into slices.
• Place sausage in soup pot with bacon/tomato mixture. Add beef stock or broth and oregano, then bring to a rolling boil.
• Stir in rice. Cook over medium heat uncovered until approximately 10 minutes until rice is tender, adding additional broth if needed.
• Remove from heat then stir in parmesan cheese and butter. Salt and pepper to taste.
• Put in serving bowls and sprinkle on minced fresh parsley. Additional parmesan cheese may also be sprinkled on.

CLAM WITH TOMATO AND RICE SOUP

Steps:

• In a small saucepan, bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In a large saucepan or stockpot, saute the onion and garlic in butter until tender. Add clams, corn, lemon juice and tomato sauce. Season with fresh basil and salt and pepper to taste. Stir in remaining cup of water and let the soup simmer for 20 minutes. Remove from heat and stir in the heavy cream and cooked rice until well blended. Serve immediately.

ROASTED TOMATO SOUP WITH CURRIED SHRIMP AND RICE

Steps:

• Heat a grill until hot. Rub the shrimp with curry powder on both sides. Place the shrimp on metal skewers or wooden ones that have been soaked in water. Grill the shrimp until they turn opaque. Season with 1/4 teaspoon of the salt and pepper to taste. Set aside.
• Preheat the oven to 450 degrees. Rub the tomatoes with the olive oil and place in a roasting pan. Roast for 30 minutes, turning the tomatoes once. Pass the tomatoes through a food mill. Place in a saucepan over medium heat and stir in the rice, the grilled shrimp, the cumin, coriander, cinnamon, cayenne and the remaining salt. When the soup is heated through, ladle among 4 bowls. Sprinkle with cilantro and lemon rind. Serve immediately.

QUICK TOMATO-RICE SOUP

Steps:

• Combine soup (undiluted), broth, rice and celery. Add hot pepper sauce to your personal taste.
• Bring to a boil. Reduce heat, cover and simmer 8-10 minutes.

CHEESY TOMATO RICE SOUP

Steps:

• In a medium saucepan, combine water & condensed soup, frozen peas & hotdog pieces. (You can cook the hotdogs in the microwave to save time). Heat over medium-low heat until peas are tender (about 10 minutes). Remove from heat. Stir in mozarella cheese until melted. Pepper to taste.
• Add a dollop of salsa & sour cream for a spicier flavor.
• Please note that, if there are left-overs, the rice will absorb most of the soup, so you will have to add more water.
• Bon appetit!

CREAM OF TOMATO SOUP WITH RICE

Steps:

• Cook the rice. Rinse the basil and scallions. Thinly slice the scallions. Chop basil; put aside about a quarter of it to stir in at the end. Heat oil in 4- to 6-quart pot. Add scallions and basil; cook until soft. Stir in tomatoes, broth, sugar, ginger, nutmeg, and salt. Bring to boil over medium heat. Simmer, covered, 7 minutes. Put soup through blender until smooth. Combine milk, cornstarch, and baking soda. Add to soup. Bring to simmer. Cook 3-5 minutes until slightly thickened. Rinse the beans in a colander and drain. Add beans and cooked rice to soup. Heat through. Stir in basil and serve. (Note: I omit the sugar.) Fat: 4 grams/17% Calories: 218 Carbohydrate: 36 grams Protein: 11 grams Sodium: 698 mg

SUN-DRIED TOMATO SOUP WITH WILD MUSHROOMS AND WILD RICE

Steps:

• In a large pot, heat the oil over medium-high heat. Cook the onions until golden brown, about 8 minutes, stirring occasionally.
• Stir in garlic; cook for 2 minutes.
• Stir in the mushrooms and celery; cook for 5 minutes, stirring occasionally.
• Stir in the tomatoes. Reduce the heat to medium low.
• Add the beef broth, tomato paste, red pepper flakes, salt, and cayenne. Cook for 1 hour, reducing the heat to low when the soup starts to boil, stirring occasionally.
• Meanwhile, cook the wild rice using the package directions, OMITTING the salt and margarine. Be careful not to overcook.
• Just before serving, stir the rice into the soup. Garnish with green onions.

TOMATO GARBANZO SOUP WITH RICE

Steps:

• Place the diced tomatoes with juice and water in a large pot, and bring to a boil. Mix in the rice and carrots, and season with cumin, chili powder, red pepper, salt, and black pepper. Reduce heat to low, cover, and simmer 25 minutes, or until rice and carrots are tender.
• Mix the garbanzo beans into the pot, and continue cooking 5 minutes, until heated through.