Happy Fall everyone! The weather is becoming blustery and cold, and for me, that means it’s time to make SOUP! In my mind, there’s not many things better to eat than a hot, homemade bowl of soup. Soup is so simple to make! And one of the best parts about soup is you can load it up with vegetables, proteins and whole grains, making it a complete meal.
Here is a good basic version of tomato soup bulked up with some extra vegetables and some hearty brown rice. So start your Fall out right and give this recipe a try!
Tomato Rice Soup
Tangy and filling!
- 2 tbsp extra virgin olive oil
- 3 carrots diced
- 1 onion diced
- 1 small zucchini diced small
- 1 tbsp tomato paste
- 28 oz can crushed tomatoes with basil
- 28 oz can large whole peeled tomatoes
- 1 cup cooked brown rice
- 4 cups low-sodium vegetable broth
- 2 cups water
- 2 dried bay leaves
- 1/2 tsp crushed red pepper flakes optional
- salt and pepper to taste
Heat the olive oil over medium heat in a large stockpot.
Add the diced carrots, onion and zucchini and stir.
Season the vegetables with a generous amount of salt, pepper and the crushed red pepper flakes.
Cook for about 15 minutes until the vegetables begin to soften.
Add the tomato paste, broth, water, bay leaves and both kinds of tomatoes.
Increase heat to medium-high and bring to a boil. Then reduce heat to medium and simmer for about 20 minutes.
Discard the bay leaves.
Use an immersion blender to chop up some of the larger pieces for a few minutes until the soup is of the consistency you like. Or you can skip this step and leave it chunkier!
Add the cooked brown rice. Let cook for about 10 minutes. Taste and season with more salt and pepper as needed.
Serve topped with crumbled feta or parmesan cheese.