30-Minute Tomato-Rice Soup: Cozy Comfort in Every Bowl

There’s something magical about a steaming bowl of tomato-rice soup—it’s like a cozy hug in a bowl. This simple, comforting recipe has been my go-to for years when I need something quick, nourishing, and made with pantry staples. Just a few ingredients—tomatoes, rice, broth, and a handful of seasonings—come together in under 30 minutes to create something truly special. Whether it’s a rainy day, a busy weeknight, or you’re just craving something warm and familiar, this tomato-rice soup never disappoints. It’s the kind of recipe you’ll find yourself making again and again because it’s just that good.

Why You’ll Love This Tomato-Rice Soup

This soup is the ultimate comfort food, and here’s why:

• Quick & easy – Ready in under 30 minutes, perfect for busy nights.
• Budget-friendly – Uses simple, pantry-staple ingredients you likely already have.
• Comfort in a bowl – Warm, hearty, and oh-so-cozy—like a hug from the inside.
• Vegetarian-friendly – Naturally meat-free but packed with flavor.
• Endlessly adaptable – Toss in extra veggies, spices, or swap the rice—it’s forgiving and flexible.

Trust me, once you try it, this soup will become a regular in your rotation!

Ingredients for Tomato-Rice Soup

Gather these simple ingredients—you might already have most in your pantry! Every item plays a key role in building that rich, comforting flavor we love:

• 2 tbsp olive oil – For sautéing the aromatics (that lovely onion-garlic base!)
• 1 onion, diced – Yellow or white, whatever’s on hand
• 2 garlic cloves, minced – Fresh is best here, but ½ tsp garlic powder works in a pinch
• 1 can (14 oz) diced tomatoes – Don’t drain—that liquid is flavor gold!
• 4 cups vegetable broth – Low-sodium if you’re watching salt intake
• ½ cup white rice – Long-grain or basmati works beautifully
• 1 tsp dried basil – Or 1 tbsp fresh if you’ve got it
• ½ tsp salt – Adjust to taste after cooking
• ¼ tsp black pepper – Freshly cracked if possible
• 1 tbsp fresh parsley, chopped – For that bright finishing touch

See? Nothing fussy—just good, honest ingredients ready to work some soup magic!

How to Make Tomato-Rice Soup

Alright, let’s get cooking! This soup comes together so easily—just follow these simple steps, and you’ll be ladling out cozy bowls of goodness in no time. I promise, even if you’re not usually a soup person, the smells coming from your kitchen will convert you!

Step 1: Sauté the Aromatics

First, grab your favorite soup pot—I use my trusty Dutch oven—and heat the olive oil over medium heat. Toss in those diced onions and give them a good stir. Now, here’s my secret: don’t rush this step! Let them cook for about 3 minutes until they’re just starting to turn translucent. When you catch that sweet, savory smell, add the minced garlic. Oh wow—that garlic hitting the pan? Pure magic! Stir constantly for 30 seconds (trust me, burnt garlic is sad garlic).

Step 2: Add Tomatoes and Broth

Next up: the stars of the show! Dump in that whole can of diced tomatoes (juice and all—that liquid gold adds so much flavor). Pour in your vegetable broth, then sprinkle in the dried basil, salt, and pepper. Give it all a big stir—you’ll see the colors start swirling together beautifully. At this point, my kitchen smells so good my neighbors start knocking!

Step 3: Cook the Rice

Here comes the rice! Stir in that ½ cup of white rice, then bring everything to a lively boil. Once it’s bubbling away, immediately reduce the heat to low and cover that pot. Set your timer for 20 minutes—this is when the real transformation happens. Resist peeking too much (we want to keep all that steam inside). When the timer goes off, check if the rice is tender—it should be soft but not mushy. If it needs another minute or two, no worries! Finish with a sprinkle of fresh parsley, and oh my, you’ve just made the coziest pot of comfort.

See? Told you it was easy! Now grab your biggest spoon and dig in—you’ve earned it.

Tips for the Best Tomato-Rice Soup

Want to take your soup from good to “Oh my gosh, how is this so good?” Try these little tricks I’ve picked up over the years:

• Brown rice lovers? Swap it in—just add 10 extra minutes of simmering time (and a splash more broth if needed).
• Craving heat? A pinch of red pepper flakes when sautéing the garlic gives the perfect warm kick.
• Fresh herbs make everything better! Stir in basil or parsley right before serving—that bright flavor pops!
• Low on broth? Water works in a pinch—just add an extra pinch of salt to wake up the flavors.

See? Little tweaks, big taste upgrades!

Variations for Tomato-Rice Soup

Oh, the possibilities! This soup is like your favorite blank canvas—here’s how I love to mix it up:

• Greens galore: Toss in a handful of spinach or kale during the last 5 minutes—instant veggie boost!
• Quinoa instead: Swap rice for quinoa (same amount) and cook until those little spirals pop open.
• Cheese please: A sprinkle of parmesan or a dollop of ricotta makes it extra indulgent.
• Creamy dream: Stir in a splash of coconut milk or cream for silky richness.

See? One recipe, endless cozy meals!

Serving Suggestions for Tomato-Rice Soup

Oh, let me tell you—this soup shines with the right sides! My absolute favorite? A thick slice of crusty bread for dipping—that golden, buttery crunch against the warm soup is heaven. For lighter days, I’ll pair it with a simple green salad dressed in lemon vinaigrette. And if I’m feeling fancy? Garlic toast with melted cheese on top—because why not?

Storing and Reheating Tomato-Rice Soup

This soup keeps beautifully! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stovetop over medium-low heat, adding a splash of broth or water if it thickens too much. Avoid microwaving too long—it can make the rice mushy. Trust me, it’s just as good the next day!

Tomato-Rice Soup Nutrition Information

One hearty bowl (about 1½ cups) gives you:

• Calories: 220
• Carbs: 35g
• Protein: 4g
• Fiber: 3g

Remember—these numbers can change if you tweak ingredients (like adding cheese or using brown rice). But hey, it’s soup, not math class—enjoy every cozy spoonful!

Common Questions About Tomato-Rice Soup

I get asked about this soup all the time—here are the questions that pop up most often in my kitchen (and my honest answers!):

Can I Use Fresh Tomatoes Instead of Canned?

Absolutely! I love using fresh tomatoes when they’re in season. You’ll need about 4 medium tomatoes—chop them up and toss them in with their juices. Just keep an eye on the liquid level; fresh tomatoes release less water than canned, so you might need to add an extra ½ cup of broth. And don’t skip the simmer time—fresh tomatoes need those extra minutes to break down into that perfect soup texture.

How Can I Make This Soup Creamier?

Oh, I’ve got two favorite tricks for this! First, blend half the soup before adding the rice—it creates this luscious, velvety base that still has some texture. Or, for instant richness, stir in a splash of coconut milk or heavy cream at the end. (Confession: I sometimes do both—because why choose when you can have extra creaminess?)

Is This Soup Freezer-Friendly?

Yes, but with one little caveat—the rice gets softer when frozen and reheated. If you know you’ll freeze it, I recommend undercooking the rice slightly (maybe 18 minutes instead of 20). When reheating, add a splash of broth to bring back that perfect soup consistency. It’ll still taste amazing—just with a cozier, porridge-like texture that’s perfect for chilly days!

Share Your Tomato-Rice Soup Experience

Did you make this soup? I’d love to hear how it turned out! Leave a comment below—tell me your favorite tweaks or what you paired it with. Happy cooking!