There’s something undeniably comforting about a bowl of homemade soup, and this Roasted Tomato & Rice Soup delivers just that—plus a burst of rich, roasted flavor. By slow-roasting ripe tomatoes, we unlock their natural sweetness and depth, which pairs beautifully with tender rice and aromatic herbs. Whether you’re looking for a cozy weeknight dinner, a nourishing lunch, or a simple meal prep option, this recipe is hearty, wholesome, and easy to make. It’s a delicious twist on classic tomato soup that’s sure to become a staple in your kitchen.
The rice in this soup makes it extra hearty.
– Jazmine
Why You’ll Love Our Roasted Tomato & Rice Soup
Deep, rich flavor – Roasting the tomatoes brings out their natural sweetness and adds a smoky depth.
Hearty and satisfying – The rice makes this soup filling enough for a full meal.
Simple ingredients – You likely have everything you need in your pantry already.
Easy to make – Minimal prep and straightforward steps make this a go-to recipe.
Perfect for any season – Light enough for summer, cozy enough for fall and winter.
Great for meal prep – Stores well and tastes even better the next day.
Naturally vegetarian – A wholesome option that’s both nourishing and flavorful.
Roasted Tomato & Rice Soup Recipe Ingredients
- Tomatoes – Roasting fresh tomatoes intensifies their natural sweetness and adds a rich, smoky depth to the soup.
- Yellow or Red Onion – Onion adds a savory backbone and caramelizes beautifully when roasted, enhancing the soup’s flavor.
- Olive Oil – Olive oil helps the vegetables roast evenly and adds a smooth, fruity richness.
- Garlic – Roasted garlic brings a mellow, nutty warmth that deepens the overall taste.
- Kosher salt – Salt draws out moisture and enhances the natural flavors of all the ingredients.
- Freshly ground black pepper – Fresh pepper adds a subtle heat and complexity to the soup.
- Chicken broth – The broth provides a savory base without overpowering the roasted vegetable flavors.
- Basmati Rice – Rice adds body and heartiness, making the soup more filling and comforting.
- Basil – Basil offers a fresh, aromatic finish that brightens the dish just before serving.
How to Make Roasted Tomato & Rice Soup
Step 1
Gather all ingredients and preheat your oven to 450 degrees F.
Step 2
Cut tomatoes in half and place cut side up on a sheet pan. Add onions and garlic. Drizzle with olive oil and season with salt and pepper. Roast for 30–35 minutes at 450 degrees F, or until tomatoes are soft, blistered, and slightly caramelized.
Step 3
Transfer the roasted vegetables to a large stockpot. Add broth and blend with an immersion blender until smooth.
Step 4
Stir in uncooked rice and bring the mixture to a low boil. Reduce heat and simmer for 15–20 minutes, or until the rice is tender. If using brown rice, extend simmering time as needed.
Step 5
Garnish with fresh basil if desired. Serve hot and enjoy!
Saves well in the refrigerator. Even more delicious the next day!
– Sam
How to Store Roasted Tomato & Rice Soup
Short-Term Storage (Refrigerator)
- Cool it quickly: Let the soup cool to room temperature (within 2 hours of cooking), then refrigerate.
- Use airtight containers: Store in glass or BPA-free plastic containers with tight-fitting lids.
- Shelf life: Keeps well for 3–4 days in the fridge.
- Reheat gently: Warm on the stove over medium heat or in the microwave, stirring occasionally.
Long-Term Storage (Freezer)
- Portion it out: Divide into single servings or meal-sized portions.
- Use freezer-safe containers or bags: Leave some space at the top for expansion.
- Label and date: Helps track freshness.
- Shelf life: Good for 2–3 months in the freezer.
- Thawing: Defrost overnight in the fridge or reheat directly from frozen on the stove.
Pro Tips for Roasted Tomato & Rice Soup
Flavor Boosters
- Roast your tomatoes well: Let them caramelize slightly for deeper flavor. Add garlic and onion to the roasting tray for extra richness.
- Use fire-roasted canned tomatoes (if fresh aren’t available): They add a smoky depth.
- Add umami: A splash of soy sauce, miso paste, or a Parmesan rind simmered in the soup can enhance savory notes.
Rice Tips
- Choose the right rice: Long-grain rice stays firmer; short-grain or arborio makes the soup creamier.
- Add rice just before serving: Especially if storing leftovers, to maintain texture.
Finishing Touches
- Fresh herbs: Stir in basil, thyme, or parsley at the end for brightness.
- Creamy swirl: Add a dollop of Greek yogurt, crème fraîche, or coconut milk for richness.
Roasted Tomato & Rice Soup
Equipment
- 1 Stockpot, large
- 1 Immersion blender
Ingredients
- 3 pounds tomatoes, quartered
- 1 yellow or red onion, quartered
- 3 cloves garlic, whole
- 3 Tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 6 cups chicken broth
- 1/2 cup basmati rice, uncooked
- fresh basil, chopped (optional) for garnish
Instructions
- Gather all ingredients and preheat your oven to 450 degrees F.
- Cut tomatoes in half and place cut side up on a sheet pan. Add onions and garlic. Drizzle with olive oil and season with salt and pepper. Roast for 30–35 minutes at 450 degrees F, or until tomatoes are soft, blistered, and slightly caramelized.
- Transfer the roasted vegetables to a large stockpot. Add broth and blend with an immersion blender until smooth.
- Stir in uncooked rice and bring the mixture to allow boil. Reduce heat and simmer for 15–20 minutes, or until the rice is tender. If desired, add more seasoning to your liking.
- Garnish with fresh basil if desired. Serve hot and enjoy!
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