Provencal Tomato Rice Soup Recipe

Tomato rice soup
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  • Total: 30 mins
  • Prep: 5 mins
  • Cook: 25 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
145 Calories
6g Fat
22g Carbs
4g Protein
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 145
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 67mg 3%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 13%
Protein 4g
Calcium 102mg 8%
*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.)

Both dried and fresh Provencal herbs enhance tangy tomatoes in this vividly flavored soup. Rice cooked directly in the vegetable broth gives off just enough starchiness to thicken the consistency. Serve this first course with an medium-acid red wine.


  • 3 tablespoons olive oil
  • 2 onions (chopped)
  • 1 carrot (diced)
  • 1 stalk celery (chopped)
  • 3 cloves garlic (pressed)
  • 2 teaspoons orange zest
  • ½ teaspoon thyme (dried)
  • ½ teaspoon fennel seeds (crushed)
  • 2 tablespoons tomato paste
  • 3 cups water
  • 1 28 oz can tomatoes (petite-diced)
  • 1 ½ cups chicken stock (or vegetable stock)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon sugar
  • ¼ cup white rice
  • 1 tablespoon parsley (fresh, chopped)
  • 2 tablespoons basil (fresh, chopped)

Steps to Make It

In a large saucepan over medium heat, sauté onions, carrot, celery, garlic, orange zest, thyme, and fennel seed for 5 minutes, until the vegetables start to become tender. Add tomato paste and water, whisking until the tomato paste is fully incorporated. Stir in canned tomatoes, chicken or vegetable stock, salt, pepper, sugar, and rice. Simmer for 15-20 minutes, until rice is tender. Stir in parsley and basil and serve hot.