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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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