Tomato Soup with Rice
A cozy, hearty vegan tomato soup simmered with herbs, tender rice, and creamy richness — perfect for cold nights or stress-eating with style.
Ingredients
For the Soup:
- 5 ripe tomatoes chopped
- 1 onion diced
- 3 garlic cloves minced
- 1 tablespoon olive oil
- ½ cup uncooked rice white or brown
- 3 cups vegetable broth
- ½ teaspoon dried basil
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ cup coconut milk or cashew cream
- 1 teaspoon maple syrup optional
For Garnish:
- Fresh basil leaves
- Drizzle of olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until soft and golden.
- Stir in tomatoes, basil, oregano, salt, pepper, and paprika.
- Cook for 10 minutes until tomatoes soften completely.
- Add vegetable broth and rice, stirring well.
- Cover and simmer for 15 minutes or until rice is tender.
- Blend half the soup for creaminess, then mix it back in.
- Stir in coconut milk and maple syrup if using.
- Serve hot, garnished with basil and olive oil.
Notes
Nutritional Values (Per Serving)
- Calories: 265
- Total Fat: 7 g
- Saturated Fat: 2.3 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 6 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 42%
- Vitamin C: 50%
- Iron: 8%
- Calcium: 6%
- Potassium: 15%
Additional Notes / Tips
- Use jasmine rice for fragrance or brown rice for a nutty bite.
- Add chili flakes if you like a little attitude in your soup.
- Don’t skip the blending step — it creates that restaurant-worthy texture.
- For extra creaminess, top with vegan yogurt or oat cream.
- This soup reheats beautifully, so make extra — future you will thank present you.