Tomato Rice Soup Recipe – Dairy-Free Vegan Tomato Soup with Basmati Rice, Herbs and Spices.
According to the USDA, each of us consumes roughly 20 pounds of tomatoes each year (unless you’re allergic, of course). While they now take center stage in most home gardens, there was a time when folks believed that consuming a tomato would cause blood to turn into acid (yikes!), so they were only seen as an ornamental plant. The tomato’s deathly reputation was a result of its resemblance to poisonous nightshade. An old story claims that in 1830, a man by the name of Colonel Robert Gibbon Johnson decided to cause a stir by eating an entire basket of tomatoes while sitting on the steps of the local courthouse. Eventually a crowd gathered, expecting to see him poisoned on the spot. When his demise never came and he remained perfectly healthy, tomatoes were finally accepted as a safe food source, though slightly more safe when processed into sauces and condiments. I’m fairly certain that this wive’s tale has little to do with the tomato’s rise in popularity, but it’s a funny story nonetheless. If there is any truth to it, old Colonel Johnson probably had quite a tummy ache after proving his point!
This Tomato Rice Soup recipe was inspired by my favorite version from a nearby restaurant. I’ve always wanted to create a really basic, really scrumptious tomato rice soup, and I’m pretty proud of this one. It’s slightly sweet, slightly acidic and just a tiny bit spicy. It’s my favorite kind of comfort food and would pair perfectly with just about any soup or salad (or grilled cheese sandwich if you’re in the mood!). If you’re planting lots of tomatoes this year, this is one more recipe to must have in your repertoire. Enjoy!
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Beauty shots and styling by Bethany Nauert.
- 2 tbsp extra virgin olive oil
- 1 large onion chopped
- 2 medium carrots chopped
- 2 stalks celery diced small
- 1 3/4 tsp salt
- 5 1/4 cups diced ripe red tomatoes or use 3 cans, 14 oz each
- 1 1/2 tbsp sugar cuts the acid - optional but recommended
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- 3 cups vegetable stock
- 1/2 cup white rice
- 1 1/2 tbsp lemon juice
- 1 tbsp fresh parsley chopped
- In a large sauce pot, heat the olive oil over medium heat. Add the onions, carrots, celery and salt. Sauté until tender.
- Transfer sautéed vegetables to a blender, then add 3 1/2 cups or 2 cans of the diced tomatoes, sugar, black pepper and cayenne pepper to the blender. Blend until smooth.
- Return mixture to the pot and add rice, vegetable broth and remaining 1 3/4 cups or 1 can of diced tomatoes. Bring to a boil, stirring regularly. Reduce heat to a simmer and cover. Cook for 30-35 minutes, stirring occasionally, until the rice is tender and broth is rich and thick.
- Add parsley and lemon juice, stir to combine. Serve.
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