Brothy Tomato Rice Soup Recipe
Introduction
This Brothy Tomato Rice Soup is a comforting and flavorful dish featuring tender rice simmered in a fragrant tomato broth. With crispy guanciale and aromatic herbs, it’s perfect for a cozy meal any day of the week.
Ingredients
- Extra-virgin olive oil
- 1 ounce guanciale or bacon, diced
- 1/2 medium yellow onion, diced
- Pinch of crushed red pepper
- 1 teaspoon dried oregano
- 12 ounces grape or cherry tomatoes, preferably on the vine
- 1/4 cup jasmine rice
- 2 cups chicken stock, bone broth or dashi, preferably homemade
- Salt, to taste
- Fresh basil and toasted sesame oil, for serving (optional)
Instructions
- Step 1: Heat a medium saucepan over medium heat and add enough olive oil to lightly coat the bottom. Stir-fry the diced guanciale and onion until both begin to brown at the edges, about 5 minutes. Then, move them to the side of the pan.
- Step 2: Add a little more olive oil to the empty side of the pan if it looks dry. Stir in the crushed red pepper and dried oregano, reducing the heat if the spices start to burn. Nestle in the tomatoes with their vines still attached and cook until fragrant, about 1 minute.
- Step 3: Pour in the jasmine rice and chicken stock. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer. Stir occasionally until the rice is tender, about 15 to 20 minutes. Taste and season with salt. Remove and discard the tomato vines and stems if present.
- Step 4: Serve the soup immediately, garnished with fresh basil and a drizzle of toasted sesame oil if desired.
Tips & Variations
- For a vegetarian option, substitute the guanciale or bacon with smoked paprika and use vegetable broth instead of chicken stock.
- If you prefer a thicker soup, reduce the broth slightly or add more rice for extra heartiness.
- Using homemade stock will enhance the depth of flavor, but store-bought options work well in a pinch.
- Fresh oregano can be used instead of dried for a brighter herb flavor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water to loosen the soup if it has thickened. Avoid microwaving to preserve the texture of the delicate rice and tomatoes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of rice?
Yes, jasmine rice works best for its fragrance and texture, but you can substitute with basmati or long-grain rice. Cooking times may vary slightly.
What can I use if I don’t have guanciale or bacon?
You can use pancetta, smoked sausage, or omit the meat entirely and add smoked paprika or a splash of liquid smoke for a similar depth of flavor.
PrintBrothy Tomato Rice Soup Recipe
This Brothy Tomato Rice Soup is a comforting and flavorful dish that combines the sweetness of tomatoes with the savory notes of guanciale and aromatics. Featuring tender jasmine rice simmered in rich chicken stock, this soup is perfect for a cozy meal and can be enhanced with fresh basil and toasted sesame oil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
Ingredients
Soup Base
- Extra-virgin olive oil, enough to lightly coat the bottom of the pan
- 1 ounce guanciale or bacon, diced
- 1/2 medium yellow onion, diced
- Pinch of crushed red pepper
- 1 teaspoon dried oregano
- 12 ounces grape or cherry tomatoes, preferably on the vine
- 1/4 cup jasmine rice
- 2 cups chicken stock, bone broth or dashi, preferably homemade
- Salt, to taste
Optional Garnish
- Fresh basil leaves
- Toasted sesame oil
Instructions
- Heat and sauté aromatics: Heat a medium saucepan over medium heat and add enough olive oil to lightly coat the bottom. Add the diced guanciale and onion, stir-frying until they start to brown at the edges, about 5 minutes. Then push them to the side of the pan.
- Add spices and tomatoes: On the empty side of the pan, add a little more oil if the pan is dry. Stir in the crushed red pepper and dried oregano, reducing heat if the spices begin to burn. Nestle the vine-on tomatoes into the pan and cook until fragrant, about 1 minute.
- Simmer rice in broth: Add the jasmine rice and chicken stock to the pan, then bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, until the rice is tender, about 15 to 20 minutes. Taste and season with salt as needed. Remove and discard the tomato vines and stems if present.
- Serve and garnish: Serve the soup immediately, optionally topped with fresh basil leaves and a drizzle of toasted sesame oil for added flavor.
Notes
- You can substitute guanciale with bacon if unavailable.
- Homemade chicken stock or bone broth enhances the soup’s depth of flavor, but store-bought stock works fine.
- Adjust the crushed red pepper to control the soup’s spiciness.
- To keep the soup vegetarian, use vegetable broth and omit guanciale or bacon.
- Be careful not to burn the spices during the second step; reduce heat if needed.
- Serving the soup immediately ensures the rice remains tender and the broth fresh-tasting.
Keywords: tomato rice soup, brothy soup, guanciale soup, cherry tomato soup, comforting soup, quick rice soup
