Easy Tomato Rice Soup

tomato soup with rice

The Spruce / Diana Rattray

  • Total: 30 mins
  • Prep: 5 mins
  • Cook: 25 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
94 Calories
1g Fat
19g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 94
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 375mg 16%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 11%
Protein 4g
Calcium 35mg 3%
*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 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)
  • Parsley (chopped fresh, 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

  1. Gather the ingredients.

  2. In a large saucepan, combine the crushed tomatoes with the water or stock, celery, parsley, bay leaf, salt, and pepper.

  3. Place the saucepan over medium-high heat and bring to a boil.

  4. Add the rice and lower the heat to medium-low.

  5. Cook for about 20 to 30 minutes or until the rice is tender.

  6. Remove the bay leaf.

  7. Serve with crackers or crusty bread.

  8. Enjoy!