Tomato soup has always been a favorite comfort food for me since my mom used to have it ready for me with a grilled cheese sandwich when I walked home from elementary school for lunch. (Yes! Kids used to walk home from school for lunch and actually walk back to school for the afternoon session!) But as you learn to cook and become aware of basic nutrition, you realize that to stay healthy you must create new versions of old favorites if you want to keep enjoying them.
And if you’re eating a vegan diet, soups with dairy in them are obviously not part of the plan. This soup is thickened with rice which gives it a nice creamy texture and body.
Rich Tomato Bisque
Prep
Cook
Total
Yield 6-8 servings
This thick and rich tomato soup is thickened with rice and rich with flavor.
Ingredients
- 1 28 ounce can crushed tomatoes in puree
- 2 stalks celery
- 2 large carrots
- 1 large onion
- 3/4 cup basmati rice
- 5 cups vegetable broth
- 1/2 teaspoon smoked hot paprika
- 2 teaspoons lemon juice
- 1/2 teaspoon black pepper
- salt to taste
- fresh basil for garnish
- 1/3 cup raw unsalted cashews soaked in 1/3 cup water for 1 hour (optional)
Instructions
Finely chop the carrots, celery and onion and add to 1/2 cup of vegetable broth in a large soup pot. Cook over medium heat for about 5 minutes until the vegetables are soft.
Add the tomatoes, the rest of the broth, and the rice. Stir well and cook on medium heat, partially covered for 30-40 minutes. Stir occasionally to keep the rice from sticking to the bottom of the pot.
Add the paprika, the pepper and the lemon juice. Stir and taste; add salt to taste. At this point, you can serve the soup "as is" as a chunky soup. Perfectly fine! To continue to make it into a traditional bisque, blend the soaked cashews in a blender until smooth. Add the blended cashews to the soup and puree the soup with an immersion blender until smooth.
Courses soups
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