Tomato Rice Soup
Canned tomato soup with rice cooked right in. Turns a light soup into a filling, stick-to-your-ribs meal. Add a grilled cheese on the side and you're set.
Time
23 min
Difficulty
Easy
Serves
2–3
Ingredients 4 items
- 2 cans (10.5 oz each) tomato soup
- ½ cup rice, uncooked
- 1 can (15 oz) kidney beans or black beans, drained (optional but recommended)
- 3 cups water
- Optional: Salt and pepper, Garlic powder, Italian seasoning, Cheese stirred in or on top, Crackers on the side, Bread for dipping
Equipment
- Medium pot with lid
- Can opener
- Stirring spoon
Allergens: Check tomato soup label — some contain Dairy. Use water instead of milk for dairy-free.
Instructions
- Pour both cans of tomato soup into a medium pot. Add the water and stir until smooth.
- Stir in the uncooked rice and the drained beans if using.
- Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes until the rice is tender.
- Stir well — the rice will have absorbed a lot of liquid and the soup will be thick. If it's too thick, add a splash of water.
- Season with salt, pepper, garlic powder, or Italian seasoning if you have them.
notes & tips
- Without beans: Still works as a simple tomato rice soup. The beans add protein and make it more filling.
- Pair with grilled cheese. This soup and the Grilled Cheese recipe are a natural match.
- Canned chicken: Stir in a drained can of chicken for added protein.
- Pasta instead of rice: Use small pasta like elbow macaroni. Same cook time.
- Leftovers get very thick. Add water when reheating — it's still good, just needs thinning.