Best Tomato Rice Soup with Caramelized Onions Recipe

Introduction

This tomato rice soup with caramelized onions is a cozy, comforting dish that brings together sweet, slow-cooked onions, ripe tomatoes, and tender rice in a simple, flavorful broth. It’s an easy, budget-friendly meal perfect for quiet evenings or busy weeknights when you want something warm and satisfying without much fuss.

Ingredients

• 4 cups chopped tomatoes (San Marzano canned tomatoes recommended)
• 2 large yellow onions, thinly sliced
• 2 tbsp vegetable oil or unsalted butter
• 1/2 tsp kosher salt
• 1 cup water or vegetable broth
• 1/4 tsp freshly ground black pepper
• 1/4 cup heavy cream or sour cream (optional, for richness)
• 2 tbsp fresh basil, chopped (for garnish)

Instructions

1. Step 1: Heat a large skillet over medium heat and add the vegetable oil or butter. Add the sliced onions and cook slowly, stirring occasionally, for 30-40 minutes, until the onions are deeply caramelized and golden brown.
2. Step 2: Transfer the caramelized onions to a large pot. Add the chopped tomatoes and water or broth. Bring to a simmer over medium heat and cook for 15-20 minutes until the tomatoes are soft and flavors meld.
3. Step 3: Remove the pot from heat. Puree the soup using an immersion blender or carefully transfer in batches to a countertop blender until smooth and creamy.
4. Step 4: Return the pureed soup to low heat. Stir in kosher salt, black pepper, and heavy cream or sour cream if using. Taste and adjust seasoning as needed.
5. Step 5: Ladle the hot soup into bowls. Garnish with chopped fresh basil and serve immediately while warm.

Tips & Variations

• Use sweet onions like Vidalia for even sweeter caramelization, or try red onions for a sharper flavor.
• Substitute brown rice or small pasta shapes like ditalini if you prefer a different texture in your soup.
• If your soup tastes too acidic, add a pinch of sugar or a splash of cream to mellow it out.
• Add the rice during the last 20-25 minutes of cooking to prevent it from becoming mushy.
• Keep extra broth handy to thin the soup when reheating, as rice continues absorbing liquid over time.

Storage

Store leftover tomato rice soup in an airtight container in the refrigerator for up to 4 days. The rice will absorb more liquid over time, so add a splash of broth or water when reheating. This soup freezes well for up to 3 months; note the rice texture may become softer after freezing. Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally and adding extra liquid if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned for this soup?

Yes, fresh ripe tomatoes work wonderfully during tomato season. Blanch and peel them first for a smoother texture, or leave the skins on for a rustic feel. You’ll need about 2 pounds of fresh tomatoes, and cook them a bit longer to break down fully.

What can I serve with tomato rice soup?

This soup is hearty enough on its own but pairs beautifully with grilled cheese sandwiches, quesadillas, crusty bread, or a crisp salad with vinaigrette for a balanced meal. It also complements turkey or ham sandwiches well.

Best Tomato Rice Soup with Caramelized Onions Recipe

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★★★★★

4.4 from 108 reviews

• Author: Julian
• Total Time: 70 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This comforting tomato rice soup with caramelized onions combines sweet, slowly cooked onions with tender rice and rich tomatoes in a smooth, creamy broth. Simple pantry staples and careful cooking create a hearty, cozy meal perfect for any day, especially chilly evenings. Garnished with fresh basil and a splash of cream, this soup offers deep, layered flavors and satisfying texture, ideal for meal prep or quick weeknight dinners.

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Ingredients

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Soup Base

• 4 cups chopped tomatoes (preferably San Marzano canned tomatoes or fresh peeled)
• 2 large yellow onions, thinly sliced
• 2 tbsp vegetable oil or unsalted butter
• 1/2 tsp kosher salt
• 1 cup water or vegetable broth
• 1/4 tsp freshly ground black pepper
• 1 cup cooked white rice (to be added late in cooking)

Optional Garnish

• 1/4 cup heavy cream or sour cream
• 2 tbsp fresh basil, chopped

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Instructions

1. Caramelize the Onions: Heat 2 tbsp of vegetable oil or unsalted butter in a large skillet over medium heat. Add the thinly sliced onions and cook slowly for 30-40 minutes, stirring occasionally, until they become deeply golden and jammy. This slow cooking enhances the sweetness and richness in the soup.
2. Cook the Tomatoes with Caramelized Onions: Transfer the caramelized onions into a large pot. Add 4 cups of chopped tomatoes and 1 cup of water or vegetable broth. Bring to a simmer over medium heat and cook for 15-20 minutes until the tomatoes soften and the flavors meld together.
3. Add the Cooked Rice: Stir in 1 cup of cooked white rice during the last 20-25 minutes of simmering, allowing the rice to heat through without becoming mushy.
4. Blend the Soup: Remove the pot from heat. Using an immersion blender or countertop blender in batches, puree the soup until smooth and creamy, ensuring a velvety texture.
5. Finish the Soup: Return the pureed soup to low heat. Stir in 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1/4 cup heavy cream or sour cream for added silkiness. Taste and adjust seasoning as necessary.
6. Serve and Garnish: Ladle the hot soup into bowls and garnish each serving with 2 tbsp chopped fresh basil. Serve immediately with a side like grilled cheese, crusty bread, or a crisp salad for a complete meal.

Notes

• Add the rice late in cooking (last 20-25 minutes) to prevent it from becoming mushy.
• Be patient when caramelizing onions to develop maximum sweetness; avoid rushing or burning.
• If the soup thickens too much when stored, add extra broth or water when reheating to achieve desired consistency.
• To balance acidity, add a pinch of sugar or a splash of cream if needed.
• The soup stores well refrigerated up to 4 days and freezes for up to 3 months, though rice texture may soften in the freezer.
• Use fresh basil for garnish instead of dried to brighten the flavors.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: tomato rice soup, caramelized onions, creamy tomato soup, easy soup recipe, comforting soup, pantry staple soup, vegetarian soup, meal prep soup