Mediterranean tomato soup with rice, basil and pesto

Mediterraanse tomatensoep met rijst 5
Mediterranean tomato soup with basil, rice and pesto
Mediterraanse tomatensoep met rijst 5 scaled
Taste a little sun in every spoonful, rich in flavor, pure and fresh!
5 van 1 stem
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Soups
Cuisine Own recipe
Servings 6 persons
Calories 532 kcal


  • oven
  • cooking pot
  • hand blender
  • cutter / blender or mortar


  • kg tomatoes
  • 1 onion
  • 2 cloves garlic
  • 2 slices bread
  • 10 gr basil
  • 100 ml olive oil
  • 200 gr rice long grain
  • salt and pepper
  • 100 gr grated cheese
  • 1 baguette

Make the pesto:

  • 25 gr basil
  • 20 gr pine nuts
  • 100 ml olive oil
  • ½ clove garlic
  • 40 gr Parmesan cheese
  • salt and pepper


  • Preheat the oven to 180º.
    Halve the tomatoes and place them cut side up on an oven tray. Cut the onion into strings and place them on the baking tray. Grate the garlic and add it under the onion. Drizzle with olive oil and sprinkle some oregano over the tomatoes. Place in the oven at 180º for 35 minutes.
    In the meantime, make the pesto.
    Foto 4

Make the pesto:

  • You can make pesto with a mortar, as the original recipe indicates. However, I don't always have the time and sometimes I need to move forward a bit more quickly. I use a cutter for this (= the device with blades that is often included with the hand mixer).
    Put all the ingredients for the pesto together in the cutter. I use pulses (not continuous mixing) to chop everything into a pesto. Cover tightly with foil and keep cold. Please note: pesto also becomes darker in color after a while, so make it just before you eat it or place a plastic foil on top of the pesto, without air in between)
  • Place the tomatoes, onion and garlic in a saucepan. Pour with 800 ml of water. Season with salt and pepper. Place the 2 slices of bread on top. Let the soup simmer for another 20 minutes. Then add 10 g of fresh basil and mix everything with a hand mixer until you obtain a homogeneous, smooth soup.
    Foto 5
  • You have two options for preparing the rice:
    1. Rinse the rice under running water, add it to the soup and let the soup simmer lightly for 15 minutes. This is how you cook the rice in the soup.
    2. Rinse the rice under running water and cook it separately according to the instructions on the package.
    I did it according to step two because you can then decide how much rice you want in the soup.
    Foto 6
  • To serve: Pour the warm tomato soup into the plates. Spoon 2 tablespoons of rice into the plates along with 2 teaspoons of pesto. Sprinkle some grated cheese over it. Provide fresh baguette, spread it with pesto and eat with the soup. For those who like to eat meat, I might have a tip to eat meatballs with it… I personally added a boiled egg to each plate.
    And so you have a filling healthy lunch. You can add more to your own taste…


This Mediterranean tomato soup is a winner, where every ingredient has been carefully chosen to achieve an authentic, rich taste experience. The base of the soup is oven-cooked fresh tomatoes, which have been slowly cooked with oregano to bring out their natural sweetness and deep flavors. The addition of finely chopped onion and garlic brings a savory and subtle spiciness that complements the tomatoes perfectly.
The secret of this soup is not only in the tomatoes but also in the homemade pesto, prepared with fresh basil, pine nuts and Parmesan cheese, which adds a rich and aromatic touch. Each spoonful offers a harmonious balance of flavors.
Finally, we add rice to give a pleasant texture and extra filling. This soup is a nutritious meal that takes you on a gastronomic journey to the heart of the Mediterranean. Perfect for a cozy meal or lunch, this tomato soup promises an unforgettable taste experience.
Taste and experience it yourself, Patricia


Calories: 532kcalCarbohydrates: 63gProtein: 14gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.003gCholesterol: 17mgSodium: 425mgPotassium: 762mgFiber: 6gSugar: 10gVitamin A: 2559IUVitamin C: 37mgCalcium: 216mgIron: 4mg
Keyword mediterranean soup, recipe tomato soup, rice soup, soup with pesto, tomato soup with pesto, tomato soup with rice, lunch soup
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This booklet is my culinary ode to the Mediterranean cuisine; a collection of flavors and aromas that embody my passion for cooking, intended to inspire or enrich both the experienced chef and the home cook with the simplicity and purity of Mediterranean tastes. Easy recipes, accessible to everyone, and with a broad palette of flavors.

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by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

Buen provecho!



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Dit boekje is mijn culinaire ode aan de Mediterraanse keuken; een collectie van smaken en aroma's die vooral mijn passie voor koken belichamen en bedoeld om zowel de ervaren chef als de thuiskok te inspireren of te verrijken met de eenvoud en puurheid van de Mediterraanse smaken. Makkelijke gerechten, toegankelijk voor iedereen en met een breed smakenpalet...

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