Fresh Tomato Soup With Rice

Fresh tomato soup
Diana Rattray
Prep: 5 mins
Cook: 55 mins
Total: 60 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
75 Calories
4g Fat
7g Carbs
3g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 75
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 11%
Cholesterol 9mg 3%
Sodium 707mg 31%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 4%
Protein 3g
Calcium 27mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This soup is a great way to use fresh summer tomatoes, and it's surprisingly easy to prepare and cook. The tomato soup includes rice and a variety of chopped vegetables for fresh-from-the-garden flavor.


Steps to Make It

  1. Peel the onion; cut it into quarters and thinly slice. Slice the carrot thinly.

  2. Melt the butter in a Dutch oven or stockpot over medium heat. Add the onion, carrot, and celery; cook until softened but not browned, stirring frequently.

  3. Add the tomatoes and a small amount of chicken broth to the saucepan and bring to a simmer. Reduce the heat to low and continue cooking for 15 minutes.

  4. Add the remaining chicken broth and rice to the pan and season with salt, thyme, and pepper.

  5. Increase the heat to medium-high and bring the soup to a simmer. Reduce the heat to low and cover the pan. Continue cooking for about 20 to 30 minutes, or until the rice is tender.

  6. If desired, blend a few cups of soup and add back to the mixture for a thicker soup.

  7. Serve garnished with parsley.


  • Serve the soup with grilled cheese sandwiches for a satisfying and delicious lunch or dinner.

Recipe Variations

  • Feel free to replace 1 to 2 cups of the chicken broth with tomato juice or V-8 Vegetable Juice for even more flavor.
  • Or replace the chicken broth with vegetable broth for a vegetarian option.

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