Side view of four bowls of Sriracha Tomato & Rice-Soup

Sriracha Tomato and Rice Soup

This spicy twist on a classic soup will quickly become a student favorite.

This tasty K-12 school recipe was created for us by our friend Chef Sam Cowens-Gasbarro. Click on the PDF below to download the full recipe with crediting from the USDA Food Buying Guide recipe analysis workbook (RAW).

  • Servings



  • 3¼ pounds brown long grain rice, parboiled, dry
  • 3¼ quarts water

Soup Base

  • ¾ cup vegetable oil
  • 3 pounds diced onions, frozen
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 4 ounces tomato paste
  • 4½ quarts (1½ #10 can) diced tomato with juice, unsalted
  • 3 quarts low-sodium vegetable stocks
  • 3 pounds cannellini beans, drained and rinsed
  • ½ cup sriracha sauce   



  • Combine rice and water into a steamtable pan. Stir to combine. Cover tightly. Oven Method: Cook in a 350 °F oven for 35 to 40 minutes.  Steamer Method: Cook in a steamer for 25 to 30 minutes. CCP: Heat to 135 °F for at least 15 seconds.
  • Remove from oven or steamer and let sit for 10 to 15 minutes.
  • Remove cover; fluff rice before serving. CCP: Hold warm, above 135 °F for service.

Soup Base

  • Heat oil in a steam-jacketed kettle or stock pot.
  • Add onions and sauté until translucent.
  • Add salt, pepper, and tomato paste. Sauté for 5 minutes.
  • Add tomatoes and vegetable stock. Bring to a simmer for 30 minutes to blend flavors.
  • Add cannellini beans and simmer an additional 15 minutes.
  • Puree soup with an immersion blender until smooth.


  • Place ½ cup (#8 scoop) of hot, cooked rice into the soup bowl.
  • Top with 6-ounce ladle of tomato soup.
  • Drizzle with ½ teaspoon of sriracha (sriracha can also be added to soup and stirred in after pureeing rather than used as a garnish).

Recipe Notes

One ¾ cup portion provides: 1 oz. eq. whole grain, ½ cup vegetable.

Leftover rice: cool from 135 °F to 70 °F in 2 hours and from 70 °F to 41°F in 4 more hours.

Leftover soup: cool from 135 °F to 70 °F in 2 hours and from 70 °F to 41°F in 4 more hours.

Soup Yield: 9 quarts, 1½ cups, Rice Yield: 25 cups

Recipe source: Samantha Cowens-Gasbarro, Healthy School Recipes

Nutrition Facts

  • Serving ¾ cup soup, ½ cup rice
  • Calories 270kcal
  • Total Fat 4.5g
  • Saturated Fat .5g
  • Cholesterol 0mg
  • Sodium 260mg
  • Carbohydrates 37g
  • Dietary Fiber 5g
  • Sugar 0g
  • Protein 5g