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Rice and Tomato Soup

  • Prep 10 min
  • Total 35 min
  • Ingredients 5
  • Servings 2

Ingredients

2
tablespoons olive oil
1
medium onion, finely chopped
1
(14.5 oz) can Muir Glen™ organic diced tomatoes with basil and garlic
4
cups (1 liter) vegetable broth
1
cup brown rice, cooked

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can use parsley or a teaspoon of pesto instead of cilantro. You can also add some vegetarian bacon.

Directions

  • 1 Heat up the oil in a big pan and add the onion. Cook over low heat until it’s soft.
  • 2 Add the tomatoes, vegetable broth, and rice, and let it boil for 15 minutes.
  • 3 Before serving, season to taste and add 1 tablespoon ketchup for a sweet touch. Garnish with finely chopped cilantro and jalapeno chili.

I always make tomato soup during the fall season. Officially, that’s when most homes start making hot meals, so I always try to surprise my guests with different dishes that are easy to make. This time, I decided to make my tomato soup using brown rice. I use pre-cooked rice so I don’t have to cook for long, and most times I even have some left over.

Rate and Comment

Jeannette Quinones Jeannette Quinones
October 19, 2016

I always make tomato soup during the fall season. Officially, that’s when most homes start making hot meals, so I always try to surprise my guests with different dishes that are easy to make. This time, I decided to make my tomato soup using brown rice. I use pre-cooked rice so I don’t have to cook for long, and most times I even have some left over.