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A quick soup from items in the pantry, one that I made on a Saturday while deciding what to eat. A look around the kitchen turned up the three main ingredients: rice, crushed tomatoes and vegetable stock... I then improvised the balance with other ingredients that appealed to me. —Michael G., Cape Cod

Makes 6 Servings - 80¢ per serving Show Detailed Pricing

  • 2 tablespoons olive oil
  • 2 cloves of garlic, chopped
  • 1 onion, chopped
  • 12 ounces canned crushed tomatoes
  • 32 ounces low salt vegetable broth
  • 1/2 teaspoon coarse kosher salt
  • 1 tablespoon Italian seasoning, dried
  • 1 cup cooked brown rice

Prep Time: About 10 minutes
Cook Time: About 30 minutes

Instructions:
  1. Add olive oil to pot.
  2. Add garlic and onion; cook until soft.
  3. Add crushed tomatoes and warm through.
  4. Stir in vegetable broth.
  5. Season with salt, to taste, and Italian seasoning,
  6. Add cooked rice; simmer covered for 30 minutes on low heat. Stir occasionally.
Notes:
  • garnish with grated cheese (of your choice)

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