Dinner

Easy Creamy Tomato Rice Soup Recipe

ByAiden Wells January 16, 2026January 16, 2026

Introduction

This easy, creamy tomato rice soup is a comforting and flavorful dish perfect for any day. With tender rice, rich tomatoes, and a touch of cream, it’s a simple recipe that delivers warmth and satisfaction in every bowl.

A close-up image of a white bowl filled with thick, orange-red tomato soup that has a creamy texture mixed with small rice grains. The soup is topped with fresh green herbs scattered across the surface and a small dollop of white cream near the center. A metal spoon is partially dipped into the soup, lifting a spoonful that shows the mixture of creamy soup and herbs, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bag Success Boil-in-Bag Jasmine Rice, or 1 heaping cup of cooked rice
2 tablespoons butter
1 onion, diced
1 tablespoon minced garlic
2 teaspoons Italian seasoning
1 28-ounce can whole peeled tomatoes
4 cups (32 oz) chicken stock
¾ cup half & half, or heavy cream
¼ cup fresh basil
Salt, to taste
Black pepper, to taste
Fresh parmesan cheese, for serving
Ricotta cheese, for serving

Instructions

Step 1: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, minced garlic, and Italian seasoning. Sauté until the onion is translucent and fragrant, about 5 minutes. Season with salt and pepper to taste.
Step 2: Add the whole peeled tomatoes and chicken stock to the pot. Stir to combine, then bring to a boil. Once boiling, cover the pot, reduce heat to low, and let it simmer for 30 minutes.
Step 3: Remove the pot from heat. Use an immersion blender to blend the soup until smooth and thick. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
Step 4: Stir the half & half, fresh basil, and cooked rice into the blended soup until well combined.
Step 5: Ladle the soup into bowls and garnish with extra fresh basil, freshly grated parmesan cheese, and a spoonful of ricotta cheese if desired. Serve warm and enjoy!

Tips & Variations

For a vegetarian version, substitute chicken stock with vegetable stock.
Use fresh tomatoes in season for a brighter flavor or canned diced tomatoes for a chunkier texture.
Adjust the creaminess by adding more or less half & half depending on your preference.
Add a pinch of red pepper flakes if you like a little heat.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the soup thickens too much after cooling, add a splash of chicken stock or water while reheating to loosen the texture.

How to Serve

A white bowl filled with a thick orange-red soup that has visible grains of white jasmine rice mixed throughout. The soup has a creamy texture with some green herb pieces sprinkled on top, and a dollop of white cream or yogurt near the center. A silver spoon is resting inside the bowl. The bowl is placed on a white marbled surface with a white cloth nearby, and next to it is a purple and red box of jasmine rice standing upright. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati, long-grain white rice, or even brown rice. Just make sure to adjust cooking times if you’re cooking the rice separately.

Can I freeze this soup?

This soup can be frozen, but the texture might change slightly because of the cream and rice. Freeze in airtight containers for up to 2 months and thaw overnight in the refrigerator before reheating.