Many tomato soups lack the depth and heartiness that makes a meal feel complete. This tomato basil rice soup delivers exactly that.

It’s rich, comforting, and layered with fresh flavors from sun-dried tomatoes, tender rice, and fragrant basil.

Paired with savory chicken sausage, it’s the kind of dish that warms you from the inside out and leaves you satisfied long after the last spoonful.

Why This Soup Stands Out

This isn’t your average tomato soup. The base is infused with both fresh basil and the concentrated flavor of sun-dried tomatoes, creating a broth that feels rustic yet elevated.

The chicken sausage adds protein and a satisfying bite without overpowering the other ingredients.

The addition of rice makes it hearty enough to be a standalone meal. It’s a perfect balance between a light broth-based soup and a filling stew, making it versatile for weeknights, meal prep, or even as a starter for a cozy dinner.

Choosing the Right Sausage

Sausage plays an important role in this recipe, so choosing the right one makes a difference. Mild chicken sausage works well if you want the basil and tomato flavors to take center stage.

Spicy chicken sausage can bring an extra kick and balance the natural sweetness of the tomatoes.

If you prefer a more traditional flavor, opt for chicken sausage with garlic and herbs. It will echo the Italian-inspired notes of this soup.

The Role of Sun-Dried Tomatoes

Sun-dried tomatoes are the backbone of this soup’s deep, savory broth. They provide a sweet yet tangy flavor that fresh tomatoes alone can’t achieve.

Using a jarred variety packed in olive oil is ideal. The oil itself carries concentrated tomato essence, and adding a spoonful or two into the pan enhances the overall richness.

If you only have dry-packed sun-dried tomatoes, simply rehydrate them in warm water before adding them to the pot. They’ll still deliver flavor, though they’ll lack the subtle oiliness that contributes to the broth’s texture.

Building the Flavor Base

The process begins with sautéing onions, sausage, and chopped sun-dried tomatoes in a bit of olive oil. As the onions soften and the sausage browns, their flavors mingle and form the foundation of the broth.

Adding some of the oil from the tomato jar here is a small step with a big impact. It deepens the umami and brings out the herbal, roasted notes that make this soup taste like it’s been simmering all afternoon, even though it comes together quickly.

Cooking the Rice for the Perfect Texture

Rice can make or break a soup if not handled correctly. In this recipe, cooking the rice separately before adding it ensures that it doesn’t turn mushy or soak up all the broth.

Using a mix of water and chicken broth to cook the rice gives it extra flavor. Basmati rice works well here because it holds its shape and doesn’t become overly starchy, but jasmine or long-grain rice are also good alternatives.

Stirring the rice into the soup just before serving allows it to absorb the flavors without falling apart.

Fresh Basil: The Essential Finishing Touch

Fresh basil is what sets this soup apart from other tomato-based dishes. It’s added directly into the simmering broth so that its natural oils infuse every spoonful.

Using a generous handful of basil ensures the soup doesn’t taste flat or overly tomato-heavy.

Tear the leaves by hand rather than chopping them to preserve their delicate flavor. If you have leftover basil, sprinkle some over the bowls just before serving for an added burst of freshness.

Parmesan for Depth and Balance

A final sprinkle of Parmesan cheese ties everything together. Its nutty, salty flavor balances the sweetness of the tomatoes and the herbal notes of the basil.

It also slightly thickens the broth as it melts, giving the soup a richer mouthfeel.

For an extra indulgent touch, you can stir in a little grated Parmesan while the soup simmers. This will create a creamy base, similar to how cheese enriches risotto.

Serving Suggestions

This soup works beautifully as a main dish. A slice of crusty bread on the side is perfect for dipping into the flavorful broth.

If you’re making it for a dinner party, serve it as a first course followed by a lighter pasta such as creamy mushroom pasta or a fresh salad like caprese cucumber corn salad.

It’s also excellent for meal prep. Store the soup and rice separately, then combine just before reheating to maintain the best texture.

Storage and Reheating Tips

This soup keeps well in the refrigerator for up to three days. When reheating, add a splash of chicken broth or water to loosen the base if it has thickened.

For freezing, store the broth and rice separately. Rice tends to absorb liquid and break down after thawing, so keeping them apart preserves the consistency.

The broth itself freezes beautifully for up to three months.

Variations to Try

You can adapt this soup easily based on what you have on hand. For a more vegetable-heavy version, add chopped zucchini, carrots, or bell peppers when sautéing the onions.

If you prefer grains over rice, try it with farro or barley for a nuttier, more rustic texture.

For a creamy twist, stir in a splash of half-and-half or coconut milk at the end of cooking. This softens the acidity of the tomatoes and adds richness without making the soup overly heavy.

Frequently Asked Questions

Can I make this soup vegetarian?

Yes. Simply omit the sausage and replace the chicken broth with vegetable broth. Adding white beans or chickpeas provides protein while keeping the soup satisfying.

Can I use fresh tomatoes instead of sun-dried?

You can, but the flavor will be different. Fresh tomatoes create a lighter broth, while sun-dried tomatoes give the soup its signature intensity. If using fresh, consider roasting them first to concentrate their flavor.

What type of rice works best?

Basmati rice is ideal because it stays fluffy and separate. Long-grain white rice is another good choice. Avoid short-grain rice as it tends to release more starch and can make the broth too thick.

Is this soup spicy?

The soup itself is not spicy unless you choose a spicy sausage. If you want to add heat, a pinch of red pepper flakes or a drizzle of chili oil at the end works well.

Can I make it in a slow cooker?

Yes. Sauté the sausage, onions, and tomatoes first, then transfer to a slow cooker with the broth and basil. Let it cook on low for 4–5 hours. Add the rice just before serving.

What should I serve with it?

Crusty bread, garlic breadsticks, or a simple green salad make excellent pairings. For a heartier meal, try it alongside marinated skirt steak with bell peppers.