Tomato and Rice Soup

Tomato and Rice Soup
Tomato and Rice Soup

Tomato and Rice Soup is the perfect recipe when you’re looking to cook up some comfort on a cold day. Be sure to make yourself a double batch and portion it out for storage in the freezer. It will freeze well and then you can have delicious soup all week at work. This is perfect for when you’re at your desk fantasizing about the warmth that is your bed and the familiarity of your Netflix playlist. A few mouthfuls of this particular type of heaven will help relieve some of that workload stress.

Jeff tweaked his version of this recipe a little bit. It called for a bunch of individual spices, but with a few moments of research on our website, he discovered that he could use our Organic Moroccan Vegetable Seasoning in place of all those spices. The recipe also calls for Basmati rice, which is what we used, though you could easily replace that with brown basmati rice. If you do substitute for brown rice, you may want to cook it separately and then add in the last five or so minutes of cooking.

Generally, the responses to this soup were excellent. Some people who were admittedly not super fond of tomato soup were excited about the beautiful flavors in it. It is extremely flavorful and has a nice little kick to it because of the cayenne. This recipe also has the added perk of being entirely vegetarian for the meatless eaters among us. Try pairing this soup with a grilled cheese sandwich. The spicy kick is a nice upgrade from your childhood tomato soup memories, which are quite possibly and classically studded by canned, condensed soups.

 Print Recipe

  • 3 Tbsp olive oil
  • 2 medium leeks, thinly sliced
  • 1 large carrot, chopped
  • 4 medium celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 tsp Kosher Salt
  • 2 tsp Organic Moroccan Vegetable Seasoning
  • 1 Organic Bay Leaf
  • 1 28 oz can plum tomatoes with juice
  • 4 cups vegetable stock
  • 1/2 cup white basmati rice
  • 1/4 cup dry white wine or white cooking wine
  1. Heat the olive oil in a medium soup pot or dutch oven over medium heat.
  2. Add leeks, carrots and celery and cook for about 5 minutes until leeks are reduced and soft.
  3. Add garlic, Kosher Salt, Organic Moroccan Vegetable Seasoning and Organic Bay Leaf and stir to combine.
  4. Add crushed tomatoes with juice and vegetable stock, bring to a boil and stir in basmati rice.
  5. Reduce heat to medium, cover and cook for 15 minutes or until rice is tender.
  6. Remove bay leaf stir in white wine.
  7. Serve hot.