This Creamy Tomato Rice Soup is a comfort food season winner! Serve solo or with a grilled cheese on the side for dunking and you’ve got a cozy meal that will warm you to the bone this fall and winter!
‘Tis the season for comfort food my friends and nothing fits the bill better than this Creamy Tomato Rice Soup.
Pair it with a grilled cheese and you’ll be in business.
Why You’ll Love this Recipe
There’s just something nostalgic about tomato soup isn’t there. It takes me back to my childhood. I can remember Friday hot lunches in grammar school and tomato soup and grilled cheese was inevitably on the menu.
It’s cozy food. Perfect for the fall and winter, but really delicious all year round.
This soup takes no time at all to make and the rice makes it a smidge heartier than the plain version.
Ingredients You’ll Need
- butter
- yellow onion
- garlic
- all-purpose flour
- low-sodium vegetable broth
- canned whole plum tomatoes
- canned crushed tomatoes
- granulated sugar
- coarse kosher salt and pepper
- baking soda
- Minute Instant white rice
- heavy cream
I use Minute Instant white rice for this recipe and I cook it separately and according to the package directions.
Step-By-Step Instructions
The first step is to cook your rice and then set aside. Then you’ll melt your butter in a large soup pot or Dutch oven and add your onions and cook for 4-5 minutes over medium heat until they’re slightly softened.
The second step is to add your minced garlic and cook for one additional minute followed by your flour. You’ll stir in the flour until well combined and cook for 1-2 minutes, stirring often so it doesn’t brown.
The third step is to slowly whisk in your vegetable broth followed by both cans of tomatoes, undrained, as well as your sugar, salt and pepper and baking soda.
You’ll let the mixture come to a boil, then you’ll reduce the temperature to a low simmer and continue to cook for 15-20 minutes.
The fourth step is to add your heavy cream and then pureé the soup in small batches in a blender or use an immersion blender. Only put small amounts of the hot soup in the blender so as not to have hot soup exploding from the top of the blender.
The final step is to add your cooked rice to your soup.
If you plan on enjoying all the soup at one time, say for your family dinner, you can add all the rice at once to the pot.
If you will only be enjoying a bowl or two and plan to refrigerate or freeze the remainder, then just add some rice to each bowl and ladle the soup on top.
I learned the tip of adding a smidge of baking soda to my tomato soup from a fellow food blogger, Jennifer from Foodess.
Jenn is a registered dietitian and food scientist and she says since baking soda is alkaline, when you add it to your tomato soup, it will neutralize the excess acid. It also makes the tomatoes taste sweeter because it cancels out the sourness. Good to know!
This is a cozy soup that NEEDS a spot on your fall and winter soups menu folks!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Creamy Tomato Rice Soup
I use Pacific Foods low sodium vegetable broth for this recipe.
The rice I use for this recipe is Minute Instant white rice and it’s cooked ahead of time.
More Delicious Soup Recipes to Enjoy
Creamy Tomato Rice Soup
Print Recipe Pin RecipeIngredients
- 1 cup Minute Instant White Rice
- 6 Tbsp. butter
- 1/2 cup roughly chopped yellow onion
- 3 cloves garlic, minced
- 6 Tbsp. all-purpose flour
- 2 cups low-sodium vegetable broth
- 1 28-oz. can whole plum tomatoes in juice
- 1 28-oz. can crushed fire roasted tomatoes
- 2 Tbsp. granulated sugar
- 1 Tbsp. coarse kosher salt
- 1 tsp. pepper
- 1/4 tsp. baking soda
- 3/4 cup heavy cream
Instructions
- Cook the Minute Instant White Rice according to package directions and set aside.
- Melt your butter in a large soup pot or Dutch oven over medium-high heat. Add your onions and cook for 4-5 minutes until they're slightly softened, stirring occasionally.
- Add your minced garlic and cook for one additional minute followed by your flour. Lower the heat to medium and stir in the flour until well combined and cook for 1-2 minutes, stirring often so it doesn't brown.
- Slowly whisk in your vegetable broth followed by both cans of tomatoes, undrained, as well as your sugar, salt and pepper and baking soda. Let the mixture come to a boil, then you'll reduce the temperature to a low simmer and continue to cook for 15-20 minutes.
- Add your heavy cream and then pureé the soup in small batches in a blender or use an immersion blender. (Only put small amounts of the hot soup in the blender so as not to have hot soup exploding from the top of the blender.)
- Add your cooked rice to your soup. If you plan on enjoying all the soup at one time, say for your family dinner, you can add all the rice at once to the pot.If you will only be enjoying a bowl or two and plan to refrigerate or freeze the remainder, then just add some rice to each bowl and ladle the soup on top.
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