This tomato rice soup is Italian comfort food at its simplest and most satisfying. Arborio rice slowly releases its starches into a vibrant tomato broth, creating a naturally creamy texture without a drop of cream. It's the kind of soup that feels like a warm hug on a cold day - wholesome, nourishing, and deeply comforting.
What makes this soup special is its elegant simplicity. With just a handful of ingredients, you create something greater than the sum of its parts. The tomatoes provide bright acidity and natural sweetness, the arborio rice adds body and silkiness, and a finishing drizzle of good olive oil brings everything together with fruity richness.
The Magic of Arborio Rice
Arborio rice is the secret to this soup's creamy texture. Unlike regular long-grain rice, arborio has a high amylopectin starch content that releases gradually as it cooks. This is why it's the traditional choice for risotto - and it works the same magic in soup.
As the arborio simmers in the tomato broth, it releases starches that thicken the liquid into a velvety consistency. You get creaminess without any dairy, making this soup naturally vegan. The rice grains themselves stay tender but retain a pleasant bite - not mushy, just perfectly cooked.
Choosing Your Tomatoes
The tomatoes are the star here, so quality matters. San Marzano tomatoes are the gold standard - they're sweeter, less acidic, and have a more concentrated tomato flavor. Good quality Italian canned tomatoes (like Mutti or Cento) work beautifully too.
In summer, when tomatoes are at their peak, use fresh. Blanch 2 pounds of ripe tomatoes in boiling water for 30 seconds, peel, seed, and dice. The difference fresh tomatoes make is remarkable - brighter, more vibrant, with that sun-ripened sweetness you can't get from cans.
The Sugar Debate
Some purists balk at adding sugar to tomato dishes, but it's a classic Italian technique. A small amount of sugar doesn't make the soup taste sweet - it balances the tomatoes' natural acidity, creating a rounder, more harmonious flavor. If your tomatoes are already very sweet (peak summer tomatoes or high-quality San Marzano), you might reduce or skip the sugar. Always taste and adjust.
Essential Tips for Success
- Quality tomatoes: San Marzano or good Italian canned tomatoes make a real difference
- Don't skip the sugar: It balances acidity without making the soup sweet
- Stir occasionally: Prevents the rice from sticking to the bottom
- Adjust consistency: Add more water if you prefer a thinner soup - rice absorbs a lot
- Finish with good oil: A drizzle of quality extra virgin olive oil transforms each bowl
- Fresh basil at the end: Add it just before serving to preserve its color and aroma
Make It Your Own
This simple base invites customization:
- Creamy version: Stir in a splash of heavy cream or mascarpone for richness
- Cheesy finish: Top with freshly grated Parmesan (not vegan, but delicious)
- Protein boost: Add white beans or chickpeas for extra protein and fiber
- Vegetable loaded: Include diced celery and carrot with the onion
- Spicy kick: Add red pepper flakes or a diced fresh chilli
- Herby: Include oregano, thyme, or rosemary with the tomatoes
Serving Suggestions
This soup is wonderful on its own but pairs beautifully with crusty Italian bread for dipping. A simple green salad alongside makes it a complete meal. For a heartier dinner, serve it as a first course before pasta or a main protein.
The soup also makes an excellent lunch-box option - pack the soup hot in a thermos and it'll stay warm for hours. The rice continues to absorb liquid as it sits, so pack it slightly thinner than you'd serve it.
Tomato Rice Soup
Simple, comforting, naturally creamy - Italian comfort in a bowl.
Nutrition per serving
Ingredients
Instructions
- Sauté aromatics. Heat olive oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes until soft and translucent but not browned. Add garlic and cook for 1 minute until fragrant.
- Add tomatoes and liquid. Add diced tomatoes with their juices, tomato juice, sugar, and 1 cup of water or stock. Stir to combine and bring to a boil over high heat.
- Cook the rice. Add arborio rice and stir well to distribute evenly. Season with salt and pepper. Reduce heat to medium-low and simmer half-covered for 15-20 minutes, stirring occasionally, until rice is tender but still has a slight bite. Add more water if the soup becomes too thick.
- Serve. Taste and adjust seasoning. Ladle into warm bowls, tear fresh basil leaves over the top, and drizzle generously with extra virgin olive oil. Serve immediately with crusty bread.
Recipe Notes
- Storage: Refrigerate up to 3 days. Rice absorbs liquid as it sits - add more broth or water when reheating.
- Rich variation: Stir in a splash of cream or a dollop of mascarpone for luxurious creaminess.
- Fresh tomatoes: In summer, use 2 lbs fresh ripe tomatoes - blanch, peel, seed, and dice.
- Not for freezing: The rice becomes mushy when frozen and thawed. Freeze the base without rice if needed.
- Finish right: Good quality extra virgin olive oil makes a real difference as a finishing touch.
Frequently Asked Questions
Why use arborio rice in tomato soup?
Arborio rice is traditionally used for risotto because of its high starch content. In soup, that same quality creates natural creaminess without adding cream or dairy. As the rice cooks, it releases starches that thicken the broth into a velvety texture. Regular long-grain rice won't achieve the same effect - the soup would be thinner with separated rice grains.
Why add sugar to tomato soup?
Sugar balances the natural acidity of tomatoes, making the soup taste rounder and less sharp. It's not about making the soup sweet - 2 teaspoons across 4 servings is subtle. This is a classic Italian technique for tomato sauces. If your tomatoes are already very ripe and sweet (summer tomatoes or San Marzano), you might reduce or skip the sugar. Always taste and adjust.
Can I use other types of rice in tomato rice soup?
While arborio is ideal for its creamy texture, other short-grain rices like carnaroli or even sushi rice work well. Long-grain rice like basmati or jasmine won't release as much starch, resulting in thinner soup with distinct rice grains rather than creaminess. For a heartier texture, some people enjoy wild rice or brown rice, but adjust cooking time accordingly.
How do I store and reheat tomato rice soup?
Refrigerate in an airtight container for up to 3 days. Note that the rice will continue absorbing liquid as it sits, thickening the soup significantly. When reheating, add vegetable stock or water to reach your desired consistency. Reheat gently over medium-low heat, stirring frequently. The soup doesn't freeze well because the rice becomes mushy when thawed.
What are the best tomatoes for this soup?
San Marzano tomatoes are the gold standard - they're sweeter, less acidic, and have a deeper tomato flavor than regular canned tomatoes. Good quality Italian canned tomatoes work well too. In summer, use 2 pounds fresh ripe tomatoes - blanch, peel, seed, and dice them. Fire-roasted canned tomatoes add a nice smoky depth if you enjoy that flavor.
