Soups & Stews
This Campbell's Old Fashioned Tomato Rice Soup recipe delivers the comforting, velvety texture and rich tomato flavor we all love in just 25 minutes. The classic blend of tomatoes and rice creates a smooth, hearty soup that’s perfect for chilly days or quick weeknight meals.
I’ve perfected this version to stay true to the original while adding depth with simple pantry staples.
What sets this recipe apart is the balance of creamy rice and tangy tomatoes, achieved by simmering everything together until perfectly smooth. The result is a soup that’s foolproof, restaurant-quality, and ready in under half an hour—no fancy techniques required.
Whether you’re serving it as a starter or a main dish, this version always brings warmth to the table.
Ingredients for campbell's old fashioned tomato rice soup
Pantry staples plus a few fresh touches—this soup comes together faster than takeout.
| Ingredient | Amount | Notes |
|---|---|---|
| Campbell's Tomato Soup 🍅 | 1 can | 28 oz can, no salt added preferred |
| Long-Grain White Rice 🍚 | ½ cup | Uncooked, medium grain preferred |
| Whole Milk 🥛 | 1 cup | Full-fat for creaminess |
| Yellow Onion 🧅 | ¼ cup | Diced small, about 1 medium |
| Garlic Cloves 🧄 | 2 cloves | Minced fine, 1 tsp minced |
| Butter 🧈 | 2 tbsp | Unsalted, for flavor base |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Dried Parsley 🌿 | 1 tsp | For garnish, optional |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For drizzling, optional |
The Campbell's Tomato Soup is your shortcut here—no-salt-added version keeps control over flavor. Trader Joe's and Walmart always have it in stock, and it's worth grabbing the extra-virgin olive oil there too. For the rice, long-grain white (like Uncle Ben's) gives that classic creamy texture. If you're using pre-cooked rice, cut it down to 1/4 cup—it's already hydrated. The onion and garlic? Fresh is best, but frozen diced onion works in a pinch if you're in a rush.
No Campbell's Tomato Soup? Canned crushed tomatoes plus 1/2 tsp sugar mimics the sweetness. Swap the milk for half-and-half if you want extra richness. The butter can be omitted if you're watching calories, but olive oil works 1:1. For a vegetarian version, use vegetable broth instead of chicken broth. The parsley is totally optional—skip it if you don't have any, but the olive oil drizzle at the end? Worth the extra minute for that restaurant-quality finish.
This soup reheats beautifully—just 2 minutes in the microwave or on the stovetop. Keeps 4-5 days in the fridge, freezes for 3 months if you make a double batch. I always double it because it's perfect for lunches. Store leftovers with the lid slightly loose so it doesn't get rubbery. The rice thickens when cold, so a splash of milk or broth helps loosen it up when reheating.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to scrub pots. Sauté the onion and garlic in a deep skillet, add the rice, and pour in the Campbell’s Tomato Soup and milk—let it simmer until the rice is tender. No straining, no extra bowls, just one pot that smells like home by the time you’re done.
- Creamy Without the Fuss: Honestly, the milk and soup combo is genius. It’s rich but not heavy, with that perfect balance of tangy tomato and buttery rice. The garlic? Oh, it’s there—just enough to make it feel like you put in effort, even though you didn’t.
- Leftover Goldmine: This soup only gets better the next day. The flavors meld into something deeper, and the texture turns into that dreamy, creamy consistency. I always make a double batch—lunches for the week, a quick reheat for when I’m running late, or a side dish for grilled cheese night.
- Pantry Staple Power: Between us, this recipe is my go-to when I’m low on groceries but still want something satisfying. Campbell’s soup, rice, milk, onion, garlic—stuff I already have. It’s the kind of meal that proves you don’t need fancy ingredients to feel like you’re eating well.
Step-by-step instructions for campbell's old fashioned tomato rice soup
Here's how to create a rich, comforting tomato-rice blend that's ready in under 30 minutes.
Sauté Onion and Garlic for Flavor Foundation
Heat the 1 tablespoon extra-virgin olive oil in a large pot over medium heat. Add the 0.25 cup diced yellow onion and cook for 3-4 minutes until softened and translucent. This step builds the flavor base—don't rush it or the onion will burn.
Add the 2 cloves minced garlic and cook for 30 seconds until fragrant. You'll smell that wonderful garlic aroma—this is when the magic starts. Remove the pot from heat for now, as we'll return to it after prepping other ingredients.
Cook the Rice Until Tender
Return the pot to medium heat and add the 2 tablespoons butter. Let it melt completely, then stir in the 0.5 cup long-grain white rice, coating each grain with the butter. This ensures even cooking and prevents sticking.
Pour in the 1 cup chicken broth and bring to a gentle boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally. The rice should be tender but still have a slight bite—this prevents a mushy texture later. If it looks dry before 10 minutes, add a splash of water.
Build the Tomato Base
Add the 1 can Campbell's Tomato Soup to the pot and stir well to combine with the rice mixture. The soup will thicken slightly as it heats through. Return to a gentle simmer for 5 minutes, allowing the flavors to meld together.
Here's the thing—this is where the soup transforms. The tomato soup's natural sweetness starts to caramelize, deepening the flavor profile. Stir occasionally to prevent sticking, and taste the mixture now. You should notice the rich tomato taste developing.
Finish with Creamy Texture
Reduce heat to low and gradually whisk in the 1 cup whole milk, about ¼ cup at a time. This prevents curdling and creates that signature creamy texture. Stir constantly until the milk is fully incorporated and the soup reaches your desired consistency—it should be thick but still spoonable.
Season with the 0.5 teaspoon salt and 0.25 teaspoon black pepper, then stir in the 1 teaspoon dried parsley. Taste and adjust seasoning if needed. The soup should be well-seasoned but not overwhelmingly salty. Let it simmer for 2-3 minutes to allow all the flavors to come together.
Serve Warm with Optional Garnish
Ladle the soup into bowls and serve immediately while warm. The texture should be velvety with distinct rice grains throughout. For extra richness, drizzle a little more extra-virgin olive oil on top before serving.
This soup tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or milk to restore the creamy texture.
Pro Tips For Making Campbell'S Old Fashioned Tomato Rice Soup
- Cook the rice first: Don’t dump raw rice into the soup—it’ll turn mushy and gummy. Toast the rice in butter for 2 minutes until lightly golden, then add broth (or water) and simmer uncovered for 15 minutes. The texture stays firm and the flavor deepens—trust me, this isn’t optional.
- Sauté onions low and slow: High heat burns onions before they soften, turning the soup bitter. Cook them on medium-low for 8–10 minutes until translucent and sweet, stirring often. If they stick, add a splash of water—no one wants charred onions in their creamy soup.
- Stir in milk last: Adding milk too early curdles it from the acidity in the tomato soup. Wait until the rice is tender and the soup has simmered for at least 10 minutes, then whisk in the milk off the heat. Warm milk blends smoother, and the soup stays velvety.
- Season the soup twice: Campbell’s soup is salty, but the milk and rice dilute it. Taste before adding milk, adjust salt (usually a pinch or two), then taste again after milk comes in. The final seasoning makes all the difference—don’t skip the second check.
Dietary considerations for this recipe
Gluten-Free Adaptation
This soup is naturally gluten-free if you use a certified gluten-free Campbell's Tomato Soup and check your broth label. I always opt for Annie's Organic Low-Sodium Chicken Broth—it's gluten-free and adds great depth.
The white rice is also gluten-free, so no substitutions are needed. Just double-check your dried parsley and spices for hidden gluten sources, as some brands process them in shared facilities. 🌾
Dairy-Free Version
For a dairy-free twist, replace the whole milk with unsweetened almond milk or oat milk—I prefer Silk Unsweetened Almond Milk for its neutral flavor. You can also use coconut milk for a richer texture, but reduce it to ½ cup to avoid overpowering the tomato base.
Skip the butter and use an extra 1 tablespoon olive oil instead. The soup will still be creamy, just with a lighter finish.
Low-Carb Option
To make this soup lower in carbs, swap the white rice for cauliflower rice—use 1 cup riced cauliflower instead of the ½ cup rice. The texture will be slightly different but still hearty.
Cook the cauliflower rice for 5 minutes before adding the tomato soup. For extra protein, stir in ½ cup shredded rotisserie chicken at the end. This keeps the carb count under 10g per serving.
Vegetarian-Friendly
This recipe is already vegetarian, but you can enhance it further by using vegetable broth instead of chicken broth. For extra protein, add ½ cup cooked lentils or ½ cup crumbled tofu at the end.
I love Trader Joe's Organic Lentils because they're easy to find and add a satisfying texture. The soup remains just as comforting while being fully plant-based. 🌱
Protein Boost
Add ½ cup shredded cooked chicken or ½ cup diced ham to make this soup more filling. For a vegetarian protein boost, stir in ½ cup white beans (like cannellini) after cooking.
I also like adding 1 poached egg on top when serving—it adds richness and makes the soup feel like a complete meal. The egg cooks perfectly in the warm soup without overcooking.
Allergen-Friendly Notes
If you're avoiding dairy, soy, or nuts, this recipe is already accommodating. For nut allergies, ensure your broth and milk substitutes are nut-free. For soy concerns, check your Campbell's Tomato Soup label—some versions contain soy lecithin.
Always read labels carefully, and when in doubt, opt for simple, single-ingredient broths like Pacific Foods Organic Chicken Broth, which is free from common allergens. 💡
Nutrition facts
Frequently asked questions
Can I make this soup without Campbell's Tomato Soup?
Yes! Use 1 can (28 oz) crushed tomatoes plus ½ teaspoon sugar to mimic the sweetness. For extra depth, add 1 teaspoon tomato paste and simmer for 5 extra minutes to develop flavors. The texture will be slightly chunkier, but it still tastes delicious.
Why does my tomato rice soup turn out too thick?
This usually happens if the rice absorbs too much liquid or the milk wasn't added gradually. To fix it, stir in 2-3 tablespoons of warm milk or broth while heating. For prevention, cook the rice for 10 minutes max and whisk in the milk slowly. If it's still too thick, add more liquid 1 tablespoon at a time until smooth.
How can I add protein to this soup?
For a hearty meal, stir in ½ cup shredded rotisserie chicken or ½ cup diced ham at the end. Vegetarians can add ½ cup cooked lentils or ½ cup crumbled tofu. For a creamy protein boost, top each serving with a poached egg—it cooks perfectly in the warm soup without overcooking.
Can I freeze this soup for later?
Let the soup cool completely, then transfer it to an airtight container or freezer bag. It keeps for 3 months in the freezer. When reheating, thaw overnight in the fridge, then warm on the stovetop with a splash of milk or broth to restore creaminess. Avoid microwaving directly from frozen to prevent uneven heating.
What’s the secret to making this soup extra creamy?
The key is adding the milk slowly and gradually while stirring constantly. For even richer texture, use whole milk or half-and-half instead of skim. If you prefer a dairy-free version, blend ½ cup silken tofu with the milk before adding it to the soup. The tofu creates a velvety consistency without dairy.