Easy Tomato Rice Soup

tomato soup with rice
Diana Rattray
  • 30 mins
  • Prep: 5 mins,
  • Cook: 25 mins
  • Yield: serves 4
Ratings (5)

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.

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What You'll Need

  • 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)

How 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.

 

Nutritional Guidelines (per serving)
Calories 94
Total Fat 1 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 375 mg
Carbohydrates 19 g
Dietary Fiber 3 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)