Ingredients
Scale
- 28 ounces canned crushed tomatoes
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup uncooked long-grain white rice
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Step 2: Add the crushed tomatoes, vegetable broth, rice, basil, and oregano to the pot. Stir well to combine.
- Step 3: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the soup has thickened slightly.
- Step 4: Season the soup with salt and pepper to taste. Stir well.
- Step 5: Remove from heat and let stand for a few minutes before serving. You can use an immersion blender to partially puree the soup for a smoother texture if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For smooth reheating, gently warm the soup in a saucepan on low heat, stirring occasionally to prevent sticking.
- Serve your tomato soup with rice alongside a grilled cheese sandwich for a classic comfort food pairing.
- To enhance the flavor, sauté the onion, carrots, and celery for a few extra minutes until they're nicely caramelized before adding the remaining ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American