Quick Tomato Rice Soup

three bowls of red/orange soup with green basil garnish and a hand holding an antique silver spoon

5 from 1 reviews

Hearty, healthy, and little bit luxurious – this creamy tomato rice soup is on the table in 30 minutes or less. It’s also a great way to use up leftover, cooked rice!



1/3 C long grain white rice (or 1 C cooked)
2 T extra virgin olive oil (plus more for garnish)
1 small yellow onion
1 garlic clove
1 T tomato paste
1 tsp kosher salt
1/2 tsp ground black pepper
1 28 ounce can crushed tomatoes
2 C water
2 tsp sugar
2 tsp red wine vinegar
3 ounces cream cheese, cut into 1 inch cubes
Fresh basil to garnish


Fill a medium sized pot with water and bring it to a boil. Add uncooked rice, lower heat to medium and simmer for ten minutes or until tender. Drain rice in a colander and set aside.

In the same pot heat 2 tablespoons of olive oil over medium-low heat. Grate onion on the largest holes of a box grater, and garlic on the smallest. Add onion and garlic to the oil along with kosher salt and black pepper. Cook, stirring occasionally for 2-3 minutes, or until onions have softened, but not taken on any color.

Add tomato paste and stir to incorporate into the onions. Cook for 2 more minutes.

Pour in crushed tomatoes, water, and sugar. Stir to combine. Simmer for 10 minutes.

Whisk in cream cheese and red wine vinegar, until cheese has fully melted. Stir in reserved rice and season to taste with salt and pepper. Serve, garnished with chopped basil and a drizzle of extra virgin olive oil.


If you already have cooked rice in the fridge this is the perfect way to use it up. I boil my rice just like pasta, which means I can easily use just one pot for the entire recipe.

You can feel free to use a different vinegar here if you don’t have red wine vinegar on hand. I like red wine vinegar here though because of its very bright and tangy nature.

Keywords: vegetarian soup, vegetarian comfort food, quick and easy winter soup, cozy winter soup