Quick Tomato and Rice Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

A simple, budget-friendly soup combining rice, tomatoes, and aromatic spices for a filling and economical meal. This mediterranean-inspired soups (vegetarian) ready in about 35 minutes pairs cooked white rice, (14 oz each) canned diced tomatoes, medium, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup cooked white rice
• 2 cans (14 oz each) canned diced tomatoes
• 1 medium, chopped onion
• 1 clove, minced garlic
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp oregano
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a pot over medium heat. Add 1 chopped onion and cook for 3-4 minutes until softened. Stir in 1 minced garlic clove and cook for 30 seconds.
2. Step 2: Add 2 cans (14 oz each) canned diced tomatoes, 2 cups vegetable broth, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
3. Step 3: Reduce heat to low and simmer for 15 minutes. Stir in 1 cup cooked white rice and cook for 5-7 minutes until the rice is heated through and the soup has thickened.