Total Time
Prep 7 mins
Cook 30 mins

Easy tomato soup with rice.

Ingredients Nutrition

  • 12 cup cooked rice (long grain i.e. "Uncle Ben's)
  • 1 (14 ounce) can crushed tomatoes (smooshed between your fingers)
  • 1 (14 ounce) can water (make sure you get all the tomato out of the can, add up to 1/2 cup of water if needed, to thick)
  • 12 small onion, grated
  • 1 tablespoon olive oil
  • 1 garlic clove, pressed and minced
  • 14 teaspoon salt, kosher
  • 14 teaspoon pepper, ground (we love pepper)
  • 14 teaspoon chili powder
  • 2 dashes hot sauce (Tabasco or Cholula preferred, Optional!!)
  • Additions

  • 14 dried herbes de provence (between palms of hand)
  • 1 cup crouton (herb flavored)
  • 1 tablespoon fresh basil, chifanod


  1. Please cook rice first. Or if you're lucky - you can use what is left over from the Chinese food you bought the other nite from the carryout.
  2. In medium soup-pot, put in olive oil, turn heat up to med/high. Add onion, cook 1 minute. Add garlic. Swirl around soup-pot with spoon until garlic is fragrant. (about 30 seconds).
  3. Smoosh tomatoes in bowl, with fingers, or use a sharp knife with a fork and dice if you don't want to use your fingers.
  4. Add crushed tomatoes to soup-pot, along with rest of ingredients, down to additions.
  5. Turn up heat to high, stir, and wait for a soft bubbly boil. When boil comes, cover, turn heat down to low, let cook for 15 to 20 minutes.
  6. Add rice.
  7. After 10 minutes, stir in herbs de province, croutons.
  8. Pour in warmed soup bowls, (run hot water in and around soup bowls for 5 minutes. prior to serving) add fresh basil to top.
Most Helpful

Comfort food at it's best! Totally loved it, and it's so easy. To have a whole meal, I added some shredded cooked left over chicken and had it with some arugula salad. Great light dinner on a warm spring day. Thanks for sharing! Also I loved the story. Thanks so much for another wonderful chapter from the farm book :)
Made for National Tomato Month in the Diabetic Forum.

Mia in Germany April 30, 2012

This is good for a really quick soup to help me get over this cold!!! DD (toddler) enjoyed it as well. I didn't have a problem with the white Basmati rice which I used soaking up the broth but we ate ours right after cooked. Also 1/2 cup cooked means 1/4 cup dry I think! This makes a bit more than 2 servings but not enough for 3 in my opinion. I used unrefined extra virgin olive oil, sea salt, freshly ground pepper in a little less amount, red Tabasco sauce in the amount called for plus I put more on top of mine (good to make this cold go away I think) I left out the croutons as we are gluten free, by mistake I read basil and didn't see the word fresh so I used dried and it was still fine. I would make this again for a quick soup but not really for DH since he doesn't like tomatoes. Made for Veggie Swap 31 ~ February 2011.

UmmBinat February 22, 2011

Very good!! I ate it all right by myself. I love it. Very Very easy to make when you do not want to cook but must eat. I loved it. Thank You for something I can eat just for myself. Hugs

Braunda January 01, 2010