Description
This one-pot creamy tomato rice soup is cozy, hearty, and packed with bold Italian flavor. It is made with simple pantry ingredients that cooks entirely in one pot, creating a thick and comforting soup with tender rice in every bite. My husband described this as pizza soup, especially when served with vegan parm and crispy bread - it really does give major pizza vibes!
Ingredients
Units
Scale
- 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 (I prefer Rao's marinara)
- 1/2 cup long grain brown rice
- 8 cups filtered water
- optional: 12-ounces cherry tomatoes
- optional: 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 chopped onion and salt and sauté for about 10 minutes, stirring often. Lower the heat as needed so the onion softens and begins to caramelize slightly without burning.
- Add garlic, tomato paste and Italian seasoning. Stir in the minced garlic and Italian seasoning. Reduce heat to low and cook for 5 minutes, stirring frequently so the garlic doesn't brown.
- Stir in the marinara sauce, rice, water, vegan heavy cream (if using) and cherry tomatoes (if using). Stir well and bring to a boil. Once boiling, cover, reduce heat to low, and simmer for 30-40 minutes, until the rice is cooked.
- Finish with basil. Turn off the heat. Ladle into bowls and garnish with fresh basil.
- Prep Time: 10
- Cook Time: 50
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: Italian