Tomato Rice Soup
The perfect companion to grilled cheese, this tomato rice soup is my go-to when I’m looking for a quick comfort food.
This is one of those recipes that I made the first time thinking that my kids wouldn’t go for it, but in the end they loved it! My son requests this soup for every break-fast meal. My girls love it as a light, easy supper with grilled cheese or cheesy garlic bread. often I will use my sandwich maker to make the grill cheese. If you know my style of cooking, I never add sweeteners to savory dishes. I like to keep my flavor profiles separate. However, this soup needs that little bit of sugar that’s in it to balance the acidity of the tomato juice.
Sometimes I’ll add some chopped carrots or zucchini to make this soup more hearty, but it’s also delicious as is.
Not in the mood for grilled cheese? Looking for something more rustic and healthy? This tomato rice soup also pairs really well with my homemade no-knead whole-wheat bread.
Tomato Rice Soup
Ingredients
- 1 Tbsp oil
- 1 medium onion, finely diced
- 2 cloves garlic, crushed (or 2 frozen cubes)
- 1 56-oz bottle tomato juice
- ½ cup white rice
- 1 Tbsp brown sugar
- 1 tsp black pepper
- 1 tsp salt
- 1 cup milk or water
Instructions
- Heat the oil in a medium pot over a low flame. Add onion and garlic and saute for 15-20 minutes, until caramelized.
- Add all remaining ingredients. Bring to a boil then reduce to a simmer for about 45 minutes, mixing occasionally so rice doesn’t clump together or stick to the bottom of the pot.
- If soup seems too thick, add an additional cup of water or milk.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/tomato-rice-soup/
