Tomato-Rice Soup Recipe (2024)

1/2 cup Rice, 1tbs Tomato Paste, 4 cups Vegetable stock or water, 3-4 med. chopped tomatoes or 14oz diced canned tomatoes, 1-2 garlic cloves minced, 1 med. diced onion, 1 chopped (small pieces) celery stick, 2tbs chopped parsley, 1 med. carrot, chopped into smallish pieces, 2tbs Olive Oil, 1lbs collard greens, leaves only, torn into small pieces for the soup. Red Wine & Salt TO TASTE! Salt a must if using Water not stock (start with 1/2 tbs, up from there). RW - start with 1tbs + to taste.

It needs salt, pepper,and a dash of cayenne or red pepper flakes.

Because the quantities are so flexible, the results can vary. I think this is a terrific basic recipe, which can be spiced up in any way one might like. Personally, I like my dollop of red wine to be generous.

This soup is so simple and delicious! I made it using homemade vegetable broth and it felt so healthy and good to eat.

I added cooked chickpeas and escarole. Turned out delicious. It will be even tastier tomorrow while it sits and the flavors meld.

This recipe and the recipes within "Recipes for the Semi-Vegan" have no quantities for the ingredients. Yes for the experienced cook, perhaps that doesn't matter, but for those of us still finding our legs, it would be much better to have a starting point to jump off from. Amounts of ingredients would take a lot of the guesswork out and in my opinion, should not be omitted.

I used couscous instead of rice and added a fair amount of Ras al Hanout to pair this with Moroccan Chicken Dumplings I found on NYT Cooking. Couscous worked really well. Flavor wasn't to intense but I was probably a little too stingy on the spices in hopes that my son would still eat it. Will definitely make again.

is the rice supposed to already be cooked when you add it to the dish?

No. The rice will cook in the liquid while all the flavors are mingling. White rice will probably take about 20 minutes.

What a yummy easy and easy to adapt recipe. Added cumin and za’atar and substituted coconut milk for wine to take it East. Was delicious.

Made this this evening with leftover rice and some leftover pizza sauce. Great way to use up bits of leftovers taking up space in the fridge! No broth on hand so used water instead. With a little salt and pepper we had a very flavourful soup!! Will make again!

has anyone tried freezing this recipe?

Very good and versatile. Love using our fresh garden tomatoes and other vegetables.

VG. Veg broth. Added cooked brown rice a few minutes before frozen chopped spinach and wine. Two small bowls before dinner. Tomorrow’s lunch will be even better.

Used veggie broth. Chicken broth is better

I have made this several times now. Awesome, versatile, very healthy. Next time I will add parsley at the same time as the collard greens, however, as when I added it at the same time as the onions by the time the soup was done they were pretty much cooked to death.

The best!!!! My favorite go-to soup recipe -- ever!

I followed scarpet’s quantities, except I did not use parsley and I used baby spinach leaves instead of collard greens. I used unsalted veg broth so I added a little salt and pepper at the end. I would call this “vegetable soup” instead of “tomato rice soup.”

Simple but delicious recipe. My (vegetarian) version:1 tbsp butter, 1 tbsp olive oil, 2 garlic cloves (could have done 3 or 4 no problem), 1 med onion, 1 carrot, 1 celery, 2 tbsp parsley. After the soffritto sweats out add 1/2 cup whole milk and cook over medium until the liquid is more or less gone. Then follow the recipe as-is. I added a little cayenne and used shredded kale instead of collard greens. Make sure to add salt and pepper to taste throughout.

Great flavor and a little more substantial that just a regular tomato bisque!

I added several more herbs such as dried basil, italian seasoning, and fresh thyme. I was also very liberal with the salt. Finally, I replaced collard greens with kale and spinach. It turned out wonderfully! A great vegan recipe!

Fantastic! Already had all the ingredients on hand, which made for a convenient and delicious dinner! I added the five skrimps I had left in the freezer. So good, mang!

1/2 cup Rice, 1tbs Tomato Paste, 4 cups Vegetable stock or water, 3-4 med. chopped tomatoes or 14oz diced canned tomatoes, 1-2 garlic cloves minced, 1 med. diced onion, 1 chopped (small pieces) celery stick, 2tbs chopped parsley, 1 med. carrot, chopped into smallish pieces, 2tbs Olive Oil, 1lbs collard greens, leaves only, torn into small pieces for the soup. Red Wine & Salt TO TASTE! Salt a must if using Water not stock (start with 1/2 tbs, up from there). RW - start with 1tbs + to taste.

Delicious and super easy. I agree it needs salt and pepper but preferred to add it to my individual bowl. I followed the recipe exactly except I used chopped baby spinach for the collards as that’s what I had on hand. Also, I used carrot shreds, and I think that gave it a nice body. I see this as a great lunchtime soup or even a nice first course for a dinner party.

I've made this 5 or 6 times already. A winner! Easy, quick, delicious and no high-fructose corn syrup! You can use whatever you have on hand. I've made it with a generous heap of chopped cilantro (including the stems). One time I didn't have the collards, so I substituted cabbage.