Hearty Tomato Rice Soup

8 Reviews

Prep: 15 min
Cook: 25 min
Ready In: 40 min

“This is an excellent, hearty soup to go with a casserole or pot pie. Simple ingredients so picky eaters like it, and complex flavor for the more refined.” - by Sarah Gartland

Ingredients

1 (14.5 ounce) can beef broth
1 quart water
1/3 cup tomato paste
1 teaspoon minced garlic
2 bay leaves
4 cubes beef bouillon
1 pinch freshly ground black pepper to taste
1/2 cup uncooked long grain white rice
1 cup shredded Cheddar cheese (optional)

Hide Checklist

Directions

In a pot over medium heat, mix the beef broth, water, tomato paste, garlic, and bay leaves. Stir in the beef bouillon until dissolved. Season with pepper. Bring to a boil, and mix in the rice. Reduce heat to low, cover, and cook 25 minutes, until rice is tender. Remove bay leaves, and serve warm with a sprinkling of Cheddar cheese.

Nutrition

Amount Per Serving (6 total)

Calories
176 cal
9%

Fat
8.2 g
13%

Carbs
17 g
5%

Based on a 2,000 calorie diet

Reviews (8)

Rate This Recipe

svk1

Apr. 8, 2008

"I made this today and it's a great base for soup. I added the entire 6 oz can of tomato paste. I also added one cup of shredded roast beef I had leftover, one cup of frozen mixed veges and I used orzo..." See more instead of rice. It turned out great! You can adjust any ingredients to what you like or have on hand! It's a keeper!"

jolley900

Jan. 9, 2008

"Good soup. To be honest I didn't have super high hopes for this soup. I only made it b/c it looked really easy and I had most of a can on tomato paste leftover from another recipe I wanted to use up..." See more. I added more pepper than written but I love a lot of pepper and I added a few shakes of franks red hot. I would for sure make this again!! "