Brothy Tomato Rice Soup Recipe

Introduction

Brothy Tomato Rice Soup is a comforting and flavorful dish that combines juicy tomatoes, fragrant herbs, and tender rice in a savory broth. Perfect for a light lunch or a cozy dinner, it brings warmth and freshness in every spoonful.

Ingredients

• Extra-virgin olive oil
• 1 ounce guanciale or bacon, diced
• 1/2 medium yellow onion, diced
• Pinch of crushed red pepper
• 1 teaspoon dried oregano
• 12 ounces grape or cherry tomatoes, preferably on the vine
• 1/4 cup jasmine rice
• 2 cups chicken stock, bone broth or dashi, preferably homemade
• Salt
• Fresh basil and toasted sesame oil, for serving (optional)

Instructions

1. Step 1: Heat a medium saucepan over medium heat and add enough olive oil to lightly coat the bottom. Stir-fry the diced guanciale and onion until both begin to brown around the edges, about 5 minutes. Push them to the side of the pan.
2. Step 2: On the empty side of the pan, add a bit more oil if needed. Stir in the crushed red pepper and dried oregano, lowering the heat if the spices start to burn. Nestle the tomatoes with their vines still on into the pan and cook until fragrant, about 1 minute.
3. Step 3: Add the jasmine rice and your choice of stock, then bring the mixture to a boil over high heat. Reduce to medium-low and let simmer, stirring occasionally, until the rice is tender, about 15 to 20 minutes. Taste and season with salt. Remove and discard any tomato stems and vines.
4. Step 4: Serve hot, topped with fresh basil leaves and a drizzle of toasted sesame oil if desired for added aroma and flavor.

Tips & Variations

• For a vegetarian version, substitute bacon or guanciale with sautéed mushrooms or smoked paprika for a smoky flavor.
• If you prefer a thicker soup, use less broth or add extra rice.
• Swap jasmine rice for arborio rice for a slightly creamier texture.
• Fresh herbs like thyme or parsley can enhance the soup if basil is unavailable.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if needed to loosen the soup. This soup is best enjoyed fresh but can be frozen for up to one month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh grapes or cherry tomatoes?

Yes, canned tomatoes work well in a pinch. Use about 14 ounces of whole or diced canned tomatoes, drained if too watery, to keep the soup flavorful without diluting the broth.

What can I substitute for guanciale or bacon?

If you don’t have guanciale or bacon, pancetta or smoked sausage are good alternatives. For a vegetarian option, try sautéed mushrooms or smoked paprika to add depth and richness.

Brothy Tomato Rice Soup Recipe

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★★★★★

4.5 from 133 reviews

Brothy Tomato Rice Soup is a comforting and flavorful dish featuring tender jasmine rice simmered with juicy cherry tomatoes, savory guanciale or bacon, aromatic spices, and a rich chicken or bone broth. Finished with fresh basil and toasted sesame oil, this savory soup is perfect for a cozy meal with a balance of textures and a delightful umami taste.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

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Main Ingredients

• Extra-virgin olive oil, as needed to lightly coat the pan
• 1 ounce guanciale or bacon, diced
• 1/2 medium yellow onion, diced
• Pinch of crushed red pepper
• 1 teaspoon dried oregano
• 12 ounces grape or cherry tomatoes, preferably on the vine
• 1/4 cup jasmine rice
• 2 cups chicken stock, bone broth, or dashi, preferably homemade
• Salt, to taste

For Serving (Optional)

• Fresh basil
• Toasted sesame oil

Instructions

1. Heat the pan: Place a medium saucepan over medium heat and add enough extra-virgin olive oil to lightly coat the bottom.
2. Sauté guanciale and onion: Add the diced guanciale or bacon and diced yellow onion to the pan. Stir-fry them until they start to brown around the edges, about 5 minutes. Push them to one side of the pan to make room for the next step.
3. Cook spices and tomatoes: Add a little more olive oil to the empty side of the pan if it looks dry. Stir in the crushed red pepper and dried oregano, reducing the heat if the spices begin to burn. Nestle the tomatoes, keeping their vines intact, into the pan and cook until fragrant, about 1 minute.
4. Add rice and stock: Pour in the jasmine rice and chicken stock or broth. Bring the mixture to a boil over high heat, then reduce heat to medium-low.
5. Simmer until tender: Let the soup simmer, stirring occasionally, until the rice is tender, approximately 15 to 20 minutes. Taste and season with salt as needed. If your tomatoes still have vines attached, remove and discard them before serving.
6. Serve: Ladle the soup into bowls and serve immediately. Top with fresh basil leaves and a drizzle of toasted sesame oil if desired for extra flavor.

Notes

• Guanciale can be substituted with bacon if unavailable.
• Use homemade stock or broth for the best depth of flavor.
• Keep an eye on the spices to prevent burning when cooking.
• Fresh basil and toasted sesame oil add a nice aromatic finish but can be omitted for a simpler soup.
• This soup is best enjoyed fresh but can be stored refrigerated for up to 2 days.

Keywords: tomato rice soup, brothy soup, guanciale soup, easy Italian soup, cherry tomato soup, jasmine rice soup