Tomato Rice Soup

Name: Tomato Rice Soup
Prep time: 8 min
Cook time: 25 min
Total time: 33 min
Yield: 2 servings
Cuisine: European
Ingredients: 350 g Canned crushed tomato; 60 g Uncooked white rice; 70 g Yellow onion; 500 ml Water; 15 ml Olive oil; 3 g Fine salt

Rice thickens a simple tomato broth into a comforting bowl for lunch. Unlike a clear soup with grains added at the end, this one changes as the rice cooks and absorbs liquid. Stir along the base of the pot and judge the final thickness before serving. A little hot water can loosen it without leaving the rice undercooked.

Orange tomato and rice soup in a white bowl with a spoon. — Representative photograph · 07832 tomato rice soup, sanok.jpg by Silar · Source · CC BY-SA 3.0. Full frame retained; resized without enlargement to a maximum width of 1200 pixels and compressed as WebP. This adaptation is available under CC BY-SA 3.0. Representative tomato rice soup. The photographed broth formula is not documented; follow the ingredients in this recipe rather than inferring them from the image. Not a photograph of a PANTRISORA kitchen trial.

European · Preparation time: 8 min · Cook time: 25 min · Total time: 33 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

350 g Canned crushed tomato
60 g Uncooked white rice
70 g Yellow onion
500 ml Water
15 ml Olive oil
3 g Fine salt

Allergens listed for these ingredients · None identified. Check package labels.

Step-by-Step Instructions

Dice the onion and soften it in the oil in a soup pot. Stir in the rinsed rice.
Add tomatoes, water and salt. Bring to a simmer and stir so the rice does not settle onto the base.
Cook until the rice grains are tender and the soup thickens. Add hot water a little at a time if it becomes thicker than you like.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, sieve or colander, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep uncooked white rice for this soup. Cooked rice releases starch differently and needs a shorter simmer, so neither its weight nor the liquid ratio is a direct replacement.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.