Brothy Tomato Rice Soup
Published July 15, 2025
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Extra-virgin olive oil
- 1ounce guanciale or bacon, diced
- ½medium yellow onion, diced
- Pinch of crushed red pepper
- 1teaspoon dried oregano
- 12ounces grape or cherry tomatoes, preferably on the vine
- ¼cup jasmine rice
- 2cups chicken stock, bone broth or dashi, preferably homemade
- Salt
- Fresh basil and toasted sesame oil, for serving (optional)
Nutritional analysis per serving (2 servings)
300 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 6 grams protein; 1137 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a medium saucepan over medium, then add enough oil to lightly coat the bottom. Stir-fry the guanciale and onion until both start to brown at the edges, about 5 minutes, then scooch them to the side of the pan.
- Step 2
To the empty side of the pan, add a little more oil if dry, then stir in the crushed red pepper and oregano. Reduce the heat if the spices start to burn. Nestle in the tomatoes (with their vines still on) and cook them until fragrant, about 1 minute.
- Step 3
Add the rice and stock and bring to a boil over high, then reduce the heat to medium-low. Simmer, stirring occasionally, until the rice is tender, 15 to 20 minutes. Taste and season with salt. If your tomatoes had stems and vines, remove and discard them.
- Step 4
Serve immediately with a topping of fresh basil and a dribble of sesame oil, if using.
Private Notes
Comments
Hi all, A note on cooking with tomato vines: They lend a surprising tomatoey flavor to brothy curries and soups like this, accentuating the aroma of the fruit in a beautiful way, but they do contain plant defenses called glycoalkaloids (so don’t eat them). -Eric
@kathy I had heard about tomato leaves being poisonous so I decided to look it up. It seems it is vastly overstated. One would need to eat over a pound of leaves or stems to have ill effects. Apparently there are many myths about members of the nightshade family.
Hmm. I know it's not cool to comment on a recipe you haven't made, but I think I'd actually turn this into congee (jook) from the start (I'm a big fan of jook), with some scallions, a little fresh ginger, and maybe an egg or tofu for some protein.
This is such a lovely, easy to make recipe. I've made it a couple of times. The last time I did it with sushi rice and I think I prefer that. I also omitted the guanciale and didn't miss it. What I also love about this soup is besides it's deliciousness, it's also a great launching point for experimentation. Someone mentioned an egg, some chicken, scallions which I'll try.
I just happened to have exactly 1/4 cup of jasmine rice left in the pantry and a big bottle of bone broth. So this soup was calling to me, and I'm glad it did. The umami flavors are impossible to describe but totally lovely.
I have made this twice - the second time I roasted sun sugar cherry tomatoes from my garden on a sheet pan, peeled them then added to the soup along with some chopped celery. Delicious!