Tomato Zucchini and Rice Soup

Warm up with a comforting bowl of Tomato Zucchini and Rice Soup, a wholesome, veggie-packed recipe that’s as delicious as it is nourishing. This vibrant soup combines tender zucchini, sweet carrots, savory celery, and robust canned tomatoes, all simmered in a flavorful vegetable broth infused with aromatic oregano and basil. The addition of hearty white rice makes it satisfying enough for a main course, while a garnish of fresh parsley adds a bright, herbaceous touch. Perfect for a cozy weeknight dinner or meal prep, this one-pot dish comes together in just 50 minutes and can easily be adjusted for your favorite seasonings. Packed with fresh vegetables, gluten-free, and rich in flavor, this Tomato Zucchini and Rice Soup is a healthy classic that’s sure to become a family favorite.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium zucchini, diced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 28 ounces canned diced tomatoes
• 6 cups vegetable broth
• 0.5 cup uncooked white rice
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Heat the olive oil in a large soup pot over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the diced zucchini, carrots, and celery. Sauté for 5-6 minutes until the vegetables begin to soften.

Step 5

Stir in the canned diced tomatoes, including their juice, and the vegetable broth. Bring the mixture to a boil.

Step 6

Once boiling, add the uncooked white rice, dried oregano, dried basil, salt, and black pepper. Stir well to combine.

Step 7

Reduce the heat to low, cover the pot, and let the soup simmer gently for 20-25 minutes, or until the rice is tender and the vegetables are fully cooked.

Step 8

Taste the soup and adjust seasoning with additional salt or pepper, if needed.

Step 9

Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve hot.

Nutrition Facts

Serving size	3082.7 grams (3082.7g)

Amount per serving	% Daily Value*
Calories	1699

Total Fat 67.00g	86%
Saturated Fat 13.10g	66%
Polyunsaturated Fat 13.80g
Cholesterol 16mg	5%
Sodium 6957mg	302%
Total Carbohydrate 236.80g	86%
Dietary Fiber 44.80g	160%
Total Sugars 65.00g
Protein 47.60g	95%

Vitamin D 0IU	0%
Calcium 682mg	52%
Iron 16mg	89%
Potassium 6185mg	132%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.6%

Protein: 10.9%

Carbs: 54.4%