Tomato rice soup is filling, and delicious. Tomatoes, rice, and spices come together to create a hearty soup with great flavor. It’s easy enough for everyday cooking but tasty enough for company too!
This soup would be delicious paired with these homemade herb rolls.
PIN recipe on your board so you can make it again and again. Your family and friends will be so happy!
WATCH VIDEO AND LEARN HOW TO MAKE Tomato and Wild Rice Soup
This Tomato Rice Soup recipe is a great recipe for fall and winter–and it’s easy to make. It’s also vegetarian, so everyone can enjoy it. This could be made with or without chicken broth depending on your preference.
Wild Rice and Tomato Soup Ingredients
You will need to make this recipe (I always double this recipe it is so good and makes great leftovers for lunches)
- 3 Tablespoon butter
- 3 Tablespoon olive oil
- 1 medium onion
- 1 medium carrot
- 1 stalk celery
- 2 – 16 oz cans tomatoes
- 2 cups chicken stock (or vegetable stock)
- 1/2 cup wild rice, washed and picked over
- salt and pepper to taste
- pinch of sugar
- 3 Tablespoon fresh basil or 1/2 teaspoon dried basil
- 1/2 cup heavy cream or half and half (or coconut cream)
SUBSTITUTIONS – Make it Vegan
This rice and vegetable soup is so rich and flavorful that it doesn’t need the cream at the end. But if you like that bit of extra creaminess and are dairy-free simply use a bit of canned coconut milk. Plant-based butter can be substituted for the butter and vegetable broth for the chicken stock and you have a delicious vegan soup recipe.
HOW TO MAKE Wild Tomato Rice Soup
- Place butter and olive oil in a medium saucepan, with a lid. Heat until the butter is melted; add onion, carrot, and celery. Cook over medium heat until the vegetables are translucent and partially cooked, about 10 minutes. Stir frequently.
- Pour in the tomatoes, stock, and wild rice. Bring to a boil, cover, reduce heat and boil gently–just above a simmer–until rice is tender and opens and fluffs about 1 hour. Add salt, pepper, sugar, and basil. Stir frequently. If the liquid boils away too much, replenish with additional stock or water. (Don’t add extra liquid if you like a thick soup)
For a richer soup add cream and heat through.
Serving
This is a simple, yet nourishing soup for the winter. It’s filling and flavorful, so it will warm you right up. Trust me this is a yummy wild rice recipe! I love to serve this with crusty bread and a big green salad like my mandarin orange salad.
Tomato Wild Rice Soup
Equipment
- Measuring spoons
- Knife
- Cutting Board
- Medium Sauce Pan with Lid
Ingredients
- 3 Tablespoon butter
- 3 Tablespoon olive oil
- 1 medium onion chopped
- 1 medium carrot chopped
- 1 stalk celery chopped
- 2 – 16 oz cans tomatoes chopped
- 2 cups chicken stock
- 1/2 cup wild rice washed and picked over
- salt to taste
- 1 grinding of pepper
- 1 pinch of sugar
Instructions
- Place butter and olive oil in a medium saucepan, with a lid. Heat until the butter is melted; add onion, carrot, and celery. Cook over medium heat until the vegetables are translucent and partially cooked, about 10 minutes. Stir frequently.
- Pour in the tomatoes, stock, and wild rice. Bring to a boil, cover, reduce heat and boil gently–just above a simmer–until rice opens and fluffs about 1 hour. Add salt, pepper, sugar, and basil. Stir frequently. If the liquid boils away too much, replenish with additional stock or water. (Don’t add extra liquid if you like a thick soup) For a rich soup add cream and heat through
Notes
Nutrition
More Easy Soup Recipes to Try
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