Brothy Tomato Rice Soup
Published July 15, 2025
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Extra-virgin olive oil
- 1ounce guanciale or bacon, diced
- ½medium yellow onion, diced
- Pinch of crushed red pepper
- 1teaspoon dried oregano
- 12ounces grape or cherry tomatoes, preferably on the vine
- ¼cup jasmine rice
- 2cups chicken stock, bone broth or dashi, preferably homemade
- Salt
- Fresh basil and toasted sesame oil, for serving (optional)
Nutritional analysis per serving (2 servings)
300 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 6 grams protein; 1137 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a medium saucepan over medium, then add enough oil to lightly coat the bottom. Stir-fry the guanciale and onion until both start to brown at the edges, about 5 minutes, then scooch them to the side of the pan.
- Step 2
To the empty side of the pan, add a little more oil if dry, then stir in the crushed red pepper and oregano. Reduce the heat if the spices start to burn. Nestle in the tomatoes (with their vines still on) and cook them until fragrant, about 1 minute.
- Step 3
Add the rice and stock and bring to a boil over high, then reduce the heat to medium-low. Simmer, stirring occasionally, until the rice is tender, 15 to 20 minutes. Taste and season with salt. If your tomatoes had stems and vines, remove and discard them.
- Step 4
Serve immediately with a topping of fresh basil and a dribble of sesame oil, if using.
Private Notes
Comments
Hi all, A note on cooking with tomato vines: They lend a surprising tomatoey flavor to brothy curries and soups like this, accentuating the aroma of the fruit in a beautiful way, but they do contain plant defenses called glycoalkaloids (so don’t eat them). -Eric
@kathy I had heard about tomato leaves being poisonous so I decided to look it up. It seems it is vastly overstated. One would need to eat over a pound of leaves or stems to have ill effects. Apparently there are many myths about members of the nightshade family.
@Randi Perlman paprika works great as a pork substitute in this dish
What a delicious dividend souper! Succes fulltime umami taste. Just love it.
Some t9 problems in my former comment. I wantend to comment: What a delicious and divine soupe! Such a full umami taste. Just love it.
My current favorite quick recipe. I always make this vegetarian and use hot paprika per the comments. I like mine spicy so i add around a teaspoon or so of paprika and extra chili flakes. I don’t have jasmine rice so i just use short grain rice and rinse extra. Tip is to remove cherry tomatoes from the stems prior to cooking so they’re easy to fish out at the end.