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Rice and Tomato Soup

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  • Prep 10 min
  • Total 35 min
  • Ingredients 5
  • Servings 2
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I always make tomato soup during the fall season. Officially, that’s when most homes start making hot meals, so I always try to surprise my guests with different dishes that are easy to make. This time, I decided to make my tomato soup using brown rice. I use pre-cooked rice so I don’t have to cook for long, and most times I even have some left over.
by Jeannette Quiñones Cantore
Updated Oct 19, 2016
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Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 (14.5 oz) can Muir Glen™ organic diced tomatoes with basil and garlic
  • 4 cups (1 liter) vegetable broth
  • 1 cup brown rice, cooked

Directions

  •  
    1
    Heat up the oil in a big pan and add the onion. Cook over low heat until it’s soft.
  •  
    2
    Add the tomatoes, vegetable broth, and rice, and let it boil for 15 minutes.
  •  
    3
    Before serving, season to taste and add 1 tablespoon ketchup for a sweet touch. Garnish with finely chopped cilantro and jalapeno chili.

Expert Tips

  • tip 1
    You can use parsley or a teaspoon of pesto instead of cilantro. You can also add some vegetarian bacon.

Nutrition Information

No nutrition information available for this recipe
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