Roasted Tomato & Rice Soup
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.
Servings: 4 people
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!