Hearty Tomato Rice Veggie Soup

Hearty Tomato Rice Veggie Soup


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This soup is great to make on those rainy days when you don’t want to go out. This soup is made with rice, tomatoes, and veggies.

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Time needed

25 min preparation + 45 min cooking

Serving Size / Yield

2 servings


  • 2 tablespoons olive oil
  • 1/2 a cup of chopped onions
  • ½ a cup of frozen peas
  • 2 stalks of celery, chopped
  • 1 large carrot, finely chopped
  • 1/2 a cup uncooked long-grain rice
  • 1 (29 ounce) can diced tomatoes
  • 2 cups of chicken broth
  • salt and pepper to taste
  • 1/4 cup of chopped fresh basil

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First, heat oil in a large saucepan over medium heat. Then add the onion, celery, and carrot to the saucepan, cook and stir the vegetables until they get soft. Then add rice and cook making sure to stir until the rice is evenly covered with oil. Stir in the undrained tomatoes, broth, and salt and pepper. Bring the mixture to a boil. Add in the peas. Reduce the heat, cover the mixture and simmer it for 15 minutes.
Season the soup with salt and pepper.
Then stir in the basil and serve.

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