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30-Minute Tomato Rice Soup (One Pot, Pantry Staples)
A can of tomatoes, a cup of rice, and a few veggies simmer into a cozy vegan and gluten-free dinner in just 30 minutes. The weeknight soup you'll make on repeat.
Rezept
Zubereitungszeit ca. 30 MinutenVorbereitung ca. 5 MinutenKochzeit ca. 25 Minuten
Zutaten:
- 1 cup basmati rice
- 2 tablespoons extra virgin olive oil, (plus more to finish)
- 1 medium yellow onion, (chopped)
- 2 celery ribs, (chopped)
- 1 to 2 medium carrots, (peeled and chopped)
- 2 garlic cloves, (minced)
- Kosher salt
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sweet paprika
- Freshly ground black pepper
- 1 28-ounce can diced tomatoes (with their juices)
- 4 cups low-sodium vegetable broth (or chicken stock)
- Fresh parsley, (chopped, for garnish (optional))
- Lemon wedges, (for serving (optional))
Arbeitsschritte:
- Rinse the rice. Put the rice in a bowl and cover it with water. Swirl it with your hand, then drain. Repeat several times until the water runs clear. Drain well and set aside.
- Sauté the vegetables. In a large Dutch oven, heat olive oil over medium heat until shimmering. Add the onion, celery, carrots and garlic and season with a big pinch of kosher salt. Cook, stirring regularly, for 3 to 5 minutes, until the vegetables have softened.
- Add the spices. Add the oregano, paprika, coriander and a big pinch of black pepper. Toss briefly to coat.
- Add the tomatoes and broth. Pour in the diced tomatoes with their juices and the broth. Raise the heat to medium-high and bring to a boil.
- Cook the rice. Stir in the rinsed rice. Lower the heat to medium-low, partially cover and simmer, stirring occasionally so the rice doesn't stick, for 15 to 20 minutes, until the rice is tender.
- Adjust and serve. Taste and adjust the salt and pepper. If the soup is thicker than you'd like, add water, 1/4 cup at a time. Ladle into bowls and finish with a drizzle of extra virgin olive oil, some parsley and a squeeze of lemon, if you like.
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