Description
A comforting and creamy tomato rice soup made with fresh ingredients.
Ingredients
Scale
- 4 cups ripe tomatoes, diced
- 1 cup jasmine rice (or medium-grain rice)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- 1 tsp dried basil (or fresh)
- 1 tsp dried thyme (or fresh)
- Salt & pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent (about 5 minutes).
- Stir in minced garlic and diced tomatoes; cook until tomatoes soften (3-4 minutes).
- Add jasmine rice and vegetable broth; bring to a gentle boil while stirring occasionally.
- Season with salt, pepper, basil, and thyme. Reduce heat to low and cover pot; simmer for about 20 minutes until rice is tender.
- For a creamy texture, use an immersion blender or transfer batches to a traditional blender; blend until smooth or leave some chunks.
- Taste and adjust seasonings before serving hot.
Notes
- For added flavor, you can use fresh herbs if available.
- Adjust consistency by adding more broth if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg