German Tomato Soup with Rice (Tomatensuppe) Recipe
German tomato soup with rice is a simple, homely dish that often appears in school canteens and as a quick family lunch. It is mild, slightly creamy and very filling thanks to the addition of rice. The flavour is similar to Polish tomato soup, but it is thicker and more velvety.
Tomato soup with rice (Tomatensuppe mit Reis) is a common sight in German school and workplace canteens, where it’s served as a quick, hearty one‑bowl lunch. The homemade version is milder and more vegetable‑forward than the heavily thickened instant soups made from powder.
A comforting, school-canteen-style German tomato soup that is thicker and creamier than many classic versions, made extra hearty with rice.
Why this version works
- Cooking the rice separately keeps the flavor concentrated and the grains springy, even the next day.
- Tempering the cream guarantees a smooth, velvety soup without curdled bits.
- A soffritto of carrot and celery rounds out the flavor and softens the acidity of the tomatoes.
- The stock‑to‑tomato ratio gives a thick yet still pourable consistency.
Chef's tips
Cook the rice separately so it doesn’t soak up too much liquid from the soup and turn mushy. Adjust the sweetness with sugar depending on how acidic your tomatoes are.
How to serve
Serve in deep bowls with a swirl of cream and a sprinkle of fresh herbs. It pairs well with grilled cheese sandwiches or simple buttered toast.
Watch out for
- Browning the onion too much will add bitterness and a burnt aftertaste to the soup.
- Do not cook the rice directly in the soup – it will soak up too much liquid and turn to mush after a few hours.
- Always temper the cream by first mixing it with some hot soup in a mug; otherwise it can curdle.
Substitutions
- You can replace the vegetable stock with chicken stock if you want a more “brothy” flavor.
- You can swap the 30% cream for 18%, but temper it even more carefully with small amounts of hot soup.
Ingredients
- canned tomatoes - 800 g
- vegetable stock - 800 ml
- rice - 80 g
- onion - 1 piece
- carrot - 1 piece
- celery stalk - 1 stalk
- cream - 80 ml
- butter - 20 g
- sugar - 1 teaspoon
- salt
- black pepper
- basil - 1 teaspoon
Preparation
- Peel the onion and dice it finely. Peel the carrot and cut it into thin half-slices. Wash the celery stalk and cut it into small pieces.
- In a large pot, melt the butter over medium heat. Add the onion, carrot and celery and fry for 5–7 minutes, stirring, until the vegetables soften and the onion becomes slightly translucent but not browned.
- Add the canned tomatoes along with their juice, stir and cook for 3–4 minutes until it starts to bubble gently.
- Pour in the stock, add the dried basil, sugar, a pinch of salt and pepper. Bring to the boil, then reduce the heat and cook covered for 15 minutes.
- Meanwhile, rinse the rice in a sieve under running water. Cook it in a separate pot in lightly salted water according to the instructions on the packet (usually 10–12 minutes), until soft but not overcooked. Drain and set aside.
- After 15 minutes of cooking, remove the soup from the heat and blend it with a hand blender until smooth. If you don’t have a blender, you can pass the soup through a sieve or leave it with pieces of vegetables.
- Put the pot back on low heat. Pour the cream into a mug, add a few tablespoons of hot soup and mix thoroughly, then pour this mixture back into the pot, stirring constantly so the cream does not curdle.
- Add the cooked rice to the soup, stir and cook for another 3–4 minutes over low heat. Taste and season with salt, pepper and, if needed, a little more sugar if the soup is too sour.
- Serve the soup hot, optionally sprinkled with fresh basil or chopped parsley.
Storage
Keep the soup in the fridge for up to 2–3 days. When reheating, add a splash of water or stock if it has thickened too much because of the rice.
This soup brings back memories of simple school lunches – it’s uncomplicated, filling and loved by children and adults alike.
