Recipe: Tomato and Rice Soup

rice soup
It tastes way better than it looks!

When I cook rice and quinoa I like to cook a whole bunch at once so that I can use it in different dishes through the week. Last week I took it a bit too far and had about 4 cups of leftover cooked mixed grains of brown rice, quinoa, basmati rice and wild rice . I knew I had to use them up yesterday and decided to make a Tomato and Rice Soup. I thought maybe the grains would be too “grainy” tasting, but it actually worked out really well and added some nice texture to the soup.

I don’t consider myself a great cook even though I love it. I was ridiculously happy that this soup turned out. Seriously, YUM!

The recipe is one that I created using a bunch of recipes I looked up for tomato and rice soup to work with what I had. I’m a big fan of simple recipes that are also delicious. Here is what I came up with:

What you need:
1 med onion
2-3 cloves garlic, minced
2 tsp basil
2 cups water or vegetable stock
1 large can tomatoes (diced, whole, whatever)
1 cup almond milk (or other non-dairy milk)
1-3 cups of rice/grains
bay leaves
A glass blender or hand blender or something to blend hot liquids

In a large pot, sautee 1 medium onions, 2 minced garlic cloves, and 1-2 tsp basil. Basil is THE SHIT and key ingredient in this recipe. Seriously, it makes this soup. Sautee for a few minutes and just smell in all that deliciousness.

Add 1 large can of diced tomatoes and 2 cups of water or vegetable stock (I usually use water because I’m cheap and/or lazy and it tastes just fine). Let that cook for about 10-15 minutes until the tomatoes are really soft. After that it’s time to blend it. Last night I was tempted not to blend it (because I was hungry and lazy), but it’s a key step. Don’t skip this step! Since the soup is hot, hopefully you have a glass blender; a hand blender could work too. I’m not a big fan of using a plastic blender for a hot soup.

Put the soup back in the pot once it’s all blended and fairly smooth (aaaaaaaall over*). Add in 1 cup of almond milk (other non-dairy milks would probably work, but I used unsweetened almond milk) and stir it in so that it’s mixed. Then add in 1-3 cups of rice depending on how thick you want it. I went with 3 cups because I had lots of rice and needed to use it up. I put in 3 bay leaves and let it simmer for about 20 minutes. Oh yah, don’t forget to pepper it!

It did need some salt when I went to eat it, but I don’t like to salt it too much until I’ve tried it.


*Yes, sometimes I have a weird sense of humour.

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