Fire Roasted Tomato Rice and Potato Soup
A hearty, rustic soup combining tender potatoes and fluffy white rice in a vibrant fire-roasted tomato broth. The garlic and onion base adds depth while fresh parsley and green onions brighten each spoonful. Perfect for cold weeknight dinners or casual family meals, this comforting soup offers satisfying substance with minimal effort. The fire-roasted tomatoes provide a subtle smokiness that sets this version apart from basic vegetable soups.
Ingredients
- 2 cups water
- 1 lb russet potatoes, peeled and cut into 1-inch cubes
- 1 clove garlic
- ¼ small white onion
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 1 can (14.5 oz) Muir Glen fire roasted tomatoes, dicedregular diced tomatoes1:1budget
less smoky flavor
- 4 cups Progresso chicken broth
- 2 tablespoons fresh Italian (flat-leaf) parsley, finely chopped
- 2 tablespoons green onions (2 medium), finely chopped
- 2 cups cooked white rice
- ¼ teaspoon freshly ground black pepper
- salt(optional)
Instructions
- 1
Cook water, potatoes, garlic, white onion, 1 tablespoon oil and salt in 2-quart saucepan over medium-high heat until toothpick inserted into potato comes out easily
- 2
Strain potatoes and remove and set aside onion and garlic
- 3
Blend tomatoes and broth in blender on medium speed
- 4
Heat remaining oil in 5-quart Dutch oven over medium-high heat
- 5
Stir in parsley and green onions and cook 1 minute
- 6
Add tomato mixture and cook until tomatoes change color
- 7
Add cooked rice and potatoes
- 8
Stir in remaining broth until desired consistency
- 9
Add pepper and salt and heat until hot
Tips
Test potato doneness with a toothpick rather than a fork to avoid breaking the cubes during cooking.
Adjust broth quantity gradually to control soup thickness - you can always add more but can't take it back.
Save the garlic and onion after straining to blend into the tomato mixture for extra flavor depth.
Good to Know
Refrigerate up to 3 days in covered container. Rice may absorb liquid, so add extra broth when reheating.
Prepare through step 2 up to 1 day ahead. Add rice and finish cooking when ready to serve.
Serve hot in bowls. Garnish with extra chopped parsley or green onions if desired.
Common Mistakes
Don't overcook potatoes in step 1 to avoid mushy texture in final soup.
Add cooked rice at the end to prevent it from becoming mushy during extended cooking.
Substitutions
less smoky flavor
FAQ
Can I use leftover rice from takeout?
Yes, any cooked white rice works perfectly. Cold leftover rice actually works better as it won't break apart as easily when stirred into the soup.
What if I don't have fire roasted tomatoes?
Regular diced tomatoes work fine, though you'll lose the subtle smoky flavor. Add a pinch of smoked paprika to compensate for the missing fire-roasted taste.
How long does this soup keep in the refrigerator?
Store covered for up to 3 days. The rice will absorb some liquid over time, so add extra broth or water when reheating to restore desired consistency.