Summer Tomato Basil Rice Soup

Ingredients

• 3.5 tbsp olive oil (3-4 tablespoons)
• 0.5 onion (chopped)
• 1 carrot (chopped)
• 2 ribs celery (chopped)
• 2 cloves garlic (chopped)
• 2.5 lb Roma tomatoes (diced)
• 4.5 cup chicken or vegetable broth (4-5 cups; divided)
• salt (to taste)
• black pepper (to taste)
• 0.5 cup rice (uncooked)
• 0.5 cup fresh basil (chopped)

Steps

1. 1

   In a large stock pot, heat the olive oil over medium heat.

2. 2

   Add the chopped onion, carrot, celery, and garlic to the pot.

3. 3

   Saute the vegetables for about 5 minutes until they begin to soften.

4. 4

   Add the diced Roma tomatoes and 4 cups of the broth to the pot.

5. 5

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 10 minutes.

6. 6

   Add the uncooked rice to the pot, cover again, and let it simmer until the rice is tender, about 15-20 minutes.

7. 7

   If the soup appears too dry or thick, add the remaining 1 cup of broth and simmer for about 10 more minutes.

8. 8

   Season the soup with salt and pepper to taste.

9. 9

   Top with fresh chopped basil before serving.

Notes

If you prefer a thinner soup, ensure you have the full 5 cups of broth ready. The rice will continue to absorb liquid as it sits, so you may need extra broth when reheating leftovers.

Nutrition per serving

• main
• soup
• gluten-free
• vegetarian
• summer
• healthy
• one-pot