Tomato & rice soup

Tomato & rice soup

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(4 ratings)

Prep: 10 mins Cook: 35 mins


Serves 4
This low-fat soup is great for using up rice and pesto - it makes a substantial and hearty main course

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal213
  • fat3g
  • saturates1g
  • carbs39g
  • sugars13g
  • fibre4g
  • protein6g
  • salt1.6g
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  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 carrot, finely chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 celery stick, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 tbsp golden caster sugar
  • 2 tbsp vinegar (white, red or balsamic)
  • 1 tbsp tomato purée
  • 400g can chopped tomato or passata
  • 1l vegetable stock made with 2 cubes
  • 140g rice (long-grain, basmati, wild, brown or a mixture)



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • ¼ small pack parsley, leaves only, chopped, and a few drops of pesto, to serve (optional)



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat the oil in a large saucepan and add the onion, carrot and celery, then cook gently until softened. Add the sugar and vinegar, cook for 1 min, then stir through the tomato purée. Add the chopped tomatoes or passata, the vegetable stock, and any brown rice, if using, then cover and simmer for 10 mins. If you are using wild rice, add this and simmer for 10 mins more. Finally, add any white rice you’re using, and simmer for a final 10 mins until the rice is tender.

  2. Just before serving, sprinkle over some chopped parsley and season to taste. Divide into bowls and add a swirl of pesto to each, if you like.

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Comments (3)

dorabora's picture

Not sure if it's just the kind of wild rice that I got, but I experimented (after making this soup) and it needs to cook for about 45 minutes before it opens up. I now have really lovely soup with nice tender basmati rice and kind of hard, uncooked wild rice :(
I recommend checking to see how long your wild rice needs to cook for and adjusting accordingly.

entebo's picture

When I saw "Prep:10 hrs" I was a bit worried, but then noticed that it was just wrong information :)

kellydaniel16's picture

This was quick and easy. Delicate in flavour so you so need the parsley or perhaps basil. I topped it with some cheese as I didn't have any pesto which meant it was more robust but reduced the 'low fat' element significantly.

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