One-Pot Creamy Tomato Rice Soup Recipe
This comforting One-Pot Creamy Tomato Rice Soup combines savory marinara, aromatic garlic and onion, and wholesome brown rice in a rich, creamy broth. Made conveniently in a single pot on the stovetop, it features fresh basil and optional cherry tomatoes and vegan cream for added depth. Perfect for a hearty, nutritious meal that comes together with minimal fuss.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegan
Ingredients
Main Ingredients
- 3 tablespoons avocado oil
- 1 large sweet onion, finely chopped (or shallot if desired)
- 1 tablespoon fine salt
- 1 head of garlic (about 10 cloves), minced
- 1 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 32 ounces marinara sauce (preferably Rao’s marinara)
- ½ cup long grain brown rice
- 8 cups filtered water
Optional Ingredients
- 12 ounces cherry tomatoes
- 1 batch vegan heavy cream
- 2 large handfuls fresh basil leaves, finely chopped
Instructions
- Sauté the onion: In a large Dutch oven, heat the avocado oil over medium heat. Add the finely chopped onion and salt, then sauté for about 10 minutes, stirring often. Adjust the heat as needed to soften and lightly caramelize the onion without burning.
- Add garlic, tomato paste, and Italian seasoning: Stir in the minced garlic and Italian seasoning. Reduce the heat to low and cook for 5 minutes, stirring frequently to prevent the garlic from browning.
- Combine remaining ingredients and simmer: Stir in the marinara sauce, brown rice, filtered water, vegan heavy cream (if using), and cherry tomatoes (if using). Mix thoroughly and bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer for 30 to 40 minutes until the rice is fully cooked and tender.
- Finish with basil and serve: Turn off the heat, ladle the creamy tomato rice soup into bowls, and garnish with the finely chopped fresh basil leaves. Serve hot and enjoy.
Notes
- Use a Dutch oven or a heavy-bottomed large pot to ensure even cooking and prevent burning.
- Adjust the salt according to taste, especially if your marinara sauce is salted.
- For a richer texture, do not omit the vegan heavy cream if following a plant-based diet.
- Brown rice takes longer to cook than white rice; ensure it simmers long enough for perfect tenderness.
- The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Feel free to substitute fresh Italian herbs if Italian seasoning blend is unavailable.
