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+ servings

Tomato Wild Rice Soup

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! 
Prep Time20 minutes
Cook Time1 hour
Course: Soup
Cuisine: American
Keyword: soup recipes, vegan, vegetarian, wild rice
Servings: 6 People
Calories: 201kcal
Author: Cindy Hopper


  • Measuring spoons
  • Knife
  • Cutting Board
  • Medium Sauce Pan with Lid


  • 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


  • 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


I always double this recipe—one is never enough it is so delicious!


Serving: 2cups | Calories: 201kcal | Carbohydrates: 16g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 174mg | Potassium: 207mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1883IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg