Tomato and Rice Soup with Chickpeas

with subtle flavor of lemongrass and cumin

First month of the year is, almost, about to end! 

Time passes so quickly, it feels like New Year Eve was just yesterday! 

Even though it is still pretty cold in many parts of the country.... our sunny San Diego has declared almost summers... with 73 degrees daytime temperature.... 

It doesn't feel good..... we hardly see much cold weather here.... I have not even worn winter cloths that much... and it's almost time to pack'em back :(

Winter time is my favorite time to cook some hearty and soul-warming soups... so... as long as it is cold at night... I still have reason to make more soups...

No matter how many chilled soups you slurp in summers....  a cup of hot soup, on a cold snowy winter day, can't be beaten! It never snows here..... but even 55 degrees nighttime temp is okay for me to call it a "soup day", or.... "soup night!"

And... what I have made.. out of all those delicious soups out there? My ever favorite, Tomato Soup!!! not same, but another scrumptious variation of my childhood favorite.... flavo...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 2 Servings Serves: 2


    Tomato and Rice Soup

  • 2 Cup Tomatoes (one 16 oz can of diced or whole tomatoes, crushed)
  • 1/2 Cup Rice (steamed or boiled, or use leftover)
  • 1/2 Cup Chickpeas (1/2 of 8 oz can)
  • 1 tbsp Cilantro (or parsley, chopped, for garnish)
  • Salt and Black Pepper (as per taste)
  • 1 tbsp Heavy Cream (1/2 tbsp per serving, optional)
  • 1/2 tsp Cumin Powder
  • 4 Cup Water (you can also use low sodium vegetable stock)
  • 1 tbsp Olive Oil
  • 2 Garlic (cloves, minced)
  • 1 Yellow Onion (small onion, about 1/2 cup when small diced)
  • 1 Lemon Grass (only inner white stalk, halved and quartered length-wise)


  • 1. In a heavy bottom pan, heat 1 tbsp olive oil. Add lemon grass, garlic, cumin powder, and onion. Cook until onions are soft. (about 3 minutes)
  • 2. Add crushed canned of tomatoes and 1/2 teaspoon salt. Crush tomatoes as much as you can while mixing everything.
  • 3. Add 4 cups of water or stock (if using). Bring to rolling boil at high heat, then lower heat, and simmer, covered, for 20 minutes.
  • 4. After 20 minutes, fish out lemon grass. Puree the soup in one or two batches to smooth soup.
  • 5. Then use fine mesh to strain the soup, yields about 2.5 cup of tomato broth. Return broth back to pot, add rice and chickpeas, cook until everything is warmed through. Serve in a bowl, with 1/2 tbsp cream per serving and some chopped fresh cilantro/parsley. Enjoy!

Savita's Notes:

Lemongrass won't make this soup lemony, but just adds a subtle taste. If you don't have lemongrass, use zest of one lemon.

Vegan: Don't add cream at end to enjoy a vegan soup.

See Full Recipe

14 comment(s)

Me too!!! I'm a tomato freak, can never have enough!! Agness,as you too like tomatoes, this tomato soup will be your new favorite!
Post Comment  See All Comments