Broke Weeknight Tomato Soup with Buttered Rice

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon sugar
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 1 cup long-grain white rice
• 2 cups water
• 2 tablespoons unsalted butter

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add crushed tomatoes, diced tomatoes, vegetable broth, sugar, basil, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. 4 While soup simmers, cook rice in water according to package instructions.
5. 5 Once rice is cooked, stir in butter until fully incorporated.
6. 6 Serve tomato soup hot with a side of buttered rice.

Equipment

• Large pot
• Stove

Variations

• Add a splash of cream for a richer soup.
• Stir in cooked beans for extra protein.

Substitutions

• Substitute vegetable broth with chicken broth for a different flavor.
• Use brown rice instead of white for a nuttier texture.

Pairings

• Grilled cheese sandwich
• Fresh crusty bread

Nutrition

Tips

• For extra flavor, roast the garlic before adding to the soup.
• Use fresh basil if available for a brighter taste.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with grilled cheese for the ultimate comfort meal.
• Sprinkle with fresh parsley for a pop of color and flavor.

FAQ