Main course

Tomato and rice soup

September 23, 2025

The Veneto region cuisine has always been a beautiful reflection of the seasons, built on simple, fresh ingredients that provide both nourishment and comfort. It’s a heritage born not just from Venice’s famed canals, but from the fertile countryside and its lush gardens that have long sustained it. This land, crisscrossed with rivers and fields, is where a truly soulful and authentic style of cooking was born.

This recipe for is the perfect bridge between summer’s bounty and autumn’s embrace. While the last of the sun-ripened tomatoes still burst with incredible flavour, we begin to crave the warming, soulful dishes that define the home cooking of the Venetian countryside.

This tomato and rice soup perfectly embodies the spirit of our cucina povera—the “poor kitchen.” It’s not about scarcity, but about a philosophy of cleverness and respect for ingredients. It’s a way of cooking that transforms humble, readily available ingredients into something deeply satisfying. This dish is a perfect example: a simple combination of rice and tomatoes becomes a complete and nourishing meal.

The use of rice in this soup also highlights a key characteristic of Venetian cooking. Unlike other parts of Italy where pasta reigns supreme, the Veneto region has long favoured rice. This preference is evident in iconic regional dishes like risotto, and it’s no different here. The rice swells and softens in the broth, giving the soup a creamy texture and making it a satisfying meal that offers a comforting warmth without the heaviness of richer foods.

It’s a taste of the Venetian countryside, simmering gently on our stoves, ready to welcome the new season with a warm(er) embrace.

Tomato and rice soup

Ingredients for 4 servings

Soup

200g short grain white rice
6-8 large tomatoes
1 white or brown onion
4 celery stalks
2tbsp extra virgin olive oil
15g butter
1.5l vegetable stock
½ tsp caster sugar
Salt
Pepper

Garnish

250g cherry tomatoes
1tbsp extra virgin olive oil
Salt
Freshly chopped parsley
A few basil leaves

Directions

1. Prepare the tomatoes

Slice a cross cut through the skin of each tomato. Place the tomatoes in a heatproof bowl and cover them with boiling water. Let them sit for a couple of minutes. Rinse them under very cold water before carefully peeling off the skins. Chop the peeled tomato flesh.

2. Make the base

Place a large pan over medium heat and melt the butter with the olive oil. Add the chopped onion and a pinch of salt. Cook for about 5 minutes, stirring occasionally, until the onion is soft but not browned. Add the chopped celery and cook for another 5 minutes.

3. Add the tomatoes and rice

Add the chopped tomato flesh to the pan and let it sizzle for 2 minutes. Stir in the rice, making sure it’s well-coated with the other ingredients.

4. Simmer the soup

Pour in the vegetable stock and add the sugar. Bring the mixture to a simmer and let it cook for about 10 minutes, or until the rice is tender. The soup will be nice and thick.

5. Make the roasted cherry tomatoes

While the soup is cooking, heat a separate small pan with a drizzle of extra virgin olive oil. Add the cherry tomatoes and a pinch of salt. Cook them over medium-high heat, stirring often, until they begin to burst and soften. Set aside when ready.

6. Finish the soup

Remove the pan from the heat. Season the soup with salt and pepper to taste.

7. Garnish and serve

Serve the soup topped with the roasted cherry tomatoes, fresh parsley, and basil leaves. You can also serve it with crusty bread on the side, if desired.