7 Must-Try Tomato Rice Soup Variations for Every Taste

1. Wild Rice Tomato Soup

This hearty soup combines the nutty flavors of wild rice with tangy tomatoes. Rich in texture and nutrients, it’s perfect for a cozy dinner. Add vegetables for extra color and flavor, making it a wholesome option for any meal.

Ingredients:

• 1 cup wild rice blend, rinsed
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable or chicken broth
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish
• Parmesan cheese for serving

Instructions:

• Heat olive oil in large pot over medium heat
• Sauté onion, carrots, and celery for 5-7 minutes until softened
• Add garlic and cook for 1 minute until fragrant
• Stir in crushed tomatoes, diced tomatoes, and broth
• Add wild rice, basil, oregano, and bay leaf
• Bring to boil, then reduce heat to simmer
• Cover and cook for 45-60 minutes until wild rice is tender
• Stir occasionally to prevent rice from sticking
• Season with salt and pepper to taste
• Remove bay leaf before serving
• Garnish with fresh parsley and Parmesan cheese

Want to make this at home? Click here.

2. Creamy Tomato Rice Soup

Indulge in this smooth and velvety version of tomato rice soup. Made with cream and savory spices, it offers a rich taste that complements the tanginess of ripe tomatoes. Serve it hot with a sprinkle of fresh herbs for an elevated experience.

Ingredients:

• 1 cup white rice (jasmine or long-grain)
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or half-and-half
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil for garnish
• Croutons for serving

Instructions:

• Melt butter in large pot over medium heat
• Add onion and sauté for 5 minutes until translucent
• Add garlic and tomato paste, cook for 1-2 minutes
• Pour in crushed tomatoes and broth
• Add rice, sugar, basil, and thyme
• Bring to boil, then reduce to gentle simmer
• Cook for 18-20 minutes until rice is tender
• Stir in heavy cream and heat through
• Do not boil after adding cream
• Season with salt and pepper to taste
• Use immersion blender for smoother texture if desired
• Garnish with fresh basil and serve with croutons

Interested in giving this a try? Click here.

3. Ground Beef Rice Tomato Soup

This protein-packed soup features ground beef simmered with rice and tomatoes, creating a comforting one-pot meal. Seasoned with garlic and spices, it delivers a satisfying combination of flavors perfect for busy weeknights or family gatherings.

Ingredients:

• 1 lb ground beef
• 1 cup white rice
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes
• 6 cups beef broth
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, diced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in large pot over medium-high heat
• Add ground beef and cook until browned, breaking it apart
• Drain excess fat if needed
• Add onion, carrots, celery, and bell pepper
• Sauté for 5-7 minutes until vegetables soften
• Add garlic and cook for 1 minute
• Stir in crushed tomatoes, diced tomatoes, and beef broth
• Add rice, paprika, Italian seasoning, and bay leaf
• Bring to boil, then reduce heat to simmer
• Cook for 20-25 minutes until rice is tender
• Stir occasionally to prevent sticking
• Season with salt and pepper
• Remove bay leaf and garnish with fresh parsley

For the complete recipe breakdown, click here.

4. Tomato Chicken Rice Soup

This delightful soup marries tender chicken with aromatic rice and vibrant tomatoes. Enhanced with herbs and spices, it’s a nourishing dish that’s both light and filling. Ideal for chilly days, it can be enjoyed as a starter or main course.

Ingredients:

• 2 chicken breasts or 3 thighs, diced
• 1 cup white rice
• 1 can (28 oz) crushed tomatoes
• 6 cups chicken broth
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil or parsley for garnish
• Lemon wedges for serving

Instructions:

• Heat olive oil in large pot over medium-high heat
• Season chicken with salt and pepper
• Brown chicken pieces for 3-4 minutes per side, remove and set aside
• In same pot, sauté onion, carrots, and celery for 5 minutes
• Add garlic and cook for 1 minute
• Pour in crushed tomatoes and chicken broth
• Add rice, oregano, basil, and red pepper flakes
• Bring to boil, then reduce to simmer
• Return chicken to pot
• Cook for 20-25 minutes until rice is tender and chicken is cooked through
• Season with salt and pepper
• Garnish with fresh herbs and serve with lemon wedges

This one’s sure to become a family favorite, so click here.

5. Instant Pot Tomato Rice Soup

Quick and convenient, this Instant Pot recipe saves time while delivering rich flavor. Combining tomatoes, rice, and spices, it’s ready in minutes, making it a fantastic option for meal prep or a swift weeknight dinner.

Ingredients:

• 1 cup white rice, rinsed
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh basil for garnish
• Parmesan cheese for serving

Instructions:

• Set Instant Pot to Sauté mode
• Add olive oil and sauté onion, carrots, and celery for 3-4 minutes
• Add garlic and cook for 1 minute
• Press Cancel to turn off Sauté mode
• Add crushed tomatoes, diced tomatoes, broth, and rinsed rice
• Stir in basil, oregano, bay leaf, salt, and pepper
• Close lid and set valve to sealing position
• Cook on High Pressure for 8 minutes
• Allow natural pressure release for 10 minutes
• Quick release remaining pressure
• Stir soup and remove bay leaf
• Adjust seasoning if needed
• Garnish with fresh basil and Parmesan cheese

Want to give this method a try? Click here.

6. Tomato Rice Soup With Caramelized Onions

Elevate your tomato rice soup with the sweet depth of caramelized onions. This variation adds a layer of complexity and richness, making it a comforting and satisfying choice for any occasion—ideal for cozy nights in or casual gatherings.

Ingredients:

• 1 cup white rice
• 3 large onions, thinly sliced
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 6 cups vegetable or chicken broth
• 4 cloves garlic, minced
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh thyme for garnish
• Gruyere cheese for topping (optional)

Instructions:

• Heat butter and olive oil in large pot over medium-low heat
• Add sliced onions and sugar, stir to coat
• Cook onions for 30-40 minutes, stirring occasionally, until deep golden brown
• Add garlic and cook for 1 minute
• Deglaze pan with balsamic vinegar, scraping up browned bits
• Add crushed tomatoes, diced tomatoes, and broth
• Stir in rice, thyme, and bay leaf
• Bring to boil, then reduce to gentle simmer
• Cook for 20-25 minutes until rice is tender
• Season with salt and pepper
• Remove bay leaf
• Serve garnished with fresh thyme and optional Gruyere cheese

Add this to your rotation: click here.

7. Polish Tomato Rice Soup

A traditional Polish delight, this soup features rice, tomatoes, and subtle spices, creating a comforting dish that’s both familiar and soul-warming. Often served with a dollop of sour cream, it pairs beautifully with crusty bread for a heartwarming meal.

Ingredients:

• 1 cup white rice
• 2 lbs fresh tomatoes, chopped (or 1 can 28 oz crushed tomatoes)
• 6 cups chicken or vegetable broth
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1 tablespoon sugar
• 1 bay leaf
• 1 teaspoon dried marjoram (or fresh)
• 1/2 cup heavy cream or sour cream
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Melt butter in large pot over medium heat
• Add onion, carrots, and celery, sauté for 5-7 minutes
• Sprinkle flour over vegetables and stir for 1-2 minutes
• Add garlic and tomato paste, cook for 1 minute
• Pour in broth gradually, stirring to prevent lumps
• Add chopped tomatoes (or crushed tomatoes), sugar, bay leaf, and marjoram
• Bring to boil, then reduce to simmer
• Cook for 15 minutes to develop flavors
• Use immersion blender to partially blend soup for smoother texture (optional)
• Add rice and continue simmering for 20 minutes until rice is tender
• Stir in cream and fresh dill
• Heat through but do not boil after adding cream
• Season with salt and pepper
• Remove bay leaf and garnish with fresh parsley

This could be your new go-to recipe, so click here.

Featured Image Credit to @cookingthrutheyear