Name: Tomato and Rice Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 6
Ingredients: 2 tablespoons olive oil; 1 large onion, finely diced; 2 medium carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 2 tablespoons tomato paste; 2 (28 oz) cans crushed tomatoes; 6 cups vegetable broth; 1 cup arborio rice or long-grain white rice; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes (optional); 2 tablespoons fresh parsley, chopped; 1/4 cup grated Parmesan cheese, plus more for serving; Salt and freshly ground black pepper to taste

Instructions

Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for an additional 30 seconds until fragrant.
Build the soup base

Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly. Add the crushed tomatoes, vegetable broth, dried basil, dried oregano, and red pepper flakes if using. Bring to a gentle boil.
Cook the rice

Add the rice to the boiling soup, reduce heat to medium-low, and simmer uncovered for about 20-25 minutes, or until the rice is tender but not mushy. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
Season and finish

Once the rice is cooked, taste and adjust the seasoning with salt and pepper. Remove from heat and stir in the fresh parsley and grated Parmesan cheese. Let the soup rest for 5 minutes before serving.
Serve

Ladle the soup into warm bowls. Sprinkle with additional Parmesan cheese if desired. Serve with crusty bread for a complete meal.

Tomato and Rice Soup

Ingredients

Instructions

Nutritional Information