Ingredients
Scale
- 28 ounces canned crushed tomatoes
- 4 cups chicken broth
- 1/2 cup uncooked long-grain 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
- 2 tablespoons olive oil
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Step 2: Stir in the crushed tomatoes, chicken broth, rice, basil, and oregano. Season with salt and pepper to taste.
- 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: If the soup is too thick, add a little more chicken broth or water to reach your desired consistency.
- Step 5: Taste and adjust seasoning as needed. Serve hot.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For perfectly smooth reheating, gently warm the soup in a saucepan on the stovetop, stirring occasionally to prevent sticking.
- Serve your tomato soup with rice with a dollop of creamy pesto or a sprinkle of grated Parmesan cheese for extra flavor.
- To enhance the sweetness of the vegetables, sauté the onion, carrots, and celery for a few extra minutes until lightly caramelized before adding the tomatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American