Easy & Cheap Tomato Rice Soup

This soup is so easy, so delicious, and so cheap (it can mostly be made from ingredients you might have in your cupboards already!).    I recommend serving the soup hot, with a large tossed salad on the side for a healthy, yummy meal.  The soup keeps for approximately 5 days in the refrigerator and reheats easily for meals; put it into individual tupperware containers and bring to work for lunch!

Serves 8


2 28-oz. cans diced tomatoes

2 c. vegetable broth (low-salt is ideal)

1/2 c. chopped celery (1-2 stalks)

1 t. (or more, to taste) dried parsley

1 bay leaf, crumbled

1/4 t. salt (to taste)

1/4 t. freshly ground black pepper

1 c. uncooked medium-grain or long-grain brown rice



Put tomatoes, vegetable broth, and seasonings (celery, parsley, bay leaf, salt, and pepper) to a boil in a large saucepan.  Use immersion blender to blend until smooth; or put soup in blender and puree until smooth, then put soup back into pot. 

Add rice and cook 30 minutes, or until rice is tender.  Taste; add more salt and pepper to taste, if you like.

Written by