Easy Tomato Rice Soup

tomato soup with rice
Diana Rattray
Ratings (5)
  • Total: 30 mins
  • Prep: 5 mins
  • Cook: 25 mins
  • Yield: serves 4
Nutritional Guidelines (per serving)
94 Calories
1g Fat
19g Carbs
4g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tomato soup is ridiculously easy to fix with crushed canned tomatoes, a few chopped vegetables, and some rice. Enjoy this soup with a grilled cheese sandwich for a comforting lunch or dinner.


  • 2 cans tomatoes (14.5 ounces each, or 1-quart canned tomatoes, crushed)
  • 2 cups water (or chicken broth)
  • 1/4 cup celery (with leaves, chopped)
  • Chopped fresh parsley to taste
  • 1/2 bay leaf (crumbled)
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup rice (long grain, uncooked)

Steps to Make It

In a large saucepan, combine the crushed tomatoes with the water or stock, celery, parsley, bay leaf, salt, and pepper. Place the saucepan over medium-high heat and bring to a boil.

Add the rice and lower the heat to medium-low. Cook for about 20 to 30 minutes, or until the rice is tender.

Remove the bay leaf and serve with crackers or crusty bread.