Rich Tomato & Rice Soup

This Rich Tomato & Rice Soup is the ultimate comfort food for chilly evenings. It features a vibrant base of sauted onions, carrots, and celery, deepened with the natural sweetness of brown sugar and the tang of cider vinegar. The addition of wholewheat flour creates a hearty body, while cooked rice and soy milk blend into a luxuriously smooth, creamy texture without any dairy. Fresh basil and bay leaf infuse the broth with aromatic warmth, and a final touch of garlic adds a subtle kick. Perfect for meal prep or a quick weeknight dinner, this vegan-friendly soup is light enough for lunch but satisfying enough for dinner. Garnished with toasted sunflower seeds, it offers a delightful crunch against the silky soup. Simple ingredients come together to create a dish that feels like a warm hug in a bowl.

Cooking Method: Boiling, Roasting, Sautéing, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 287.9

Dietary: Vegetarian

Description

This Rich Tomato & Rice Soup is the ultimate comfort food for chilly evenings. It features a vibrant base of sauted onions, carrots, and celery, deepened with the natural sweetness of brown sugar and the tang of cider vinegar. The addition of wholewheat flour creates a hearty body, while cooked rice and soy milk blend into a luxuriously smooth, creamy texture without any dairy. Fresh basil and bay leaf infuse the broth with aromatic warmth, and a final touch of garlic adds a subtle kick. Perfect for meal prep or a quick weeknight dinner, this vegan-friendly soup is light enough for lunch but satisfying enough for dinner. Garnished with toasted sunflower seeds, it offers a delightful crunch against the silky soup. Simple ingredients come together to create a dish that feels like a warm hug in a bowl.

Ingredients

2 tablespoon Vegetable oil
1 lg Onion, chopped
1 teaspoon Basil
1 ea Bay leaf
1 tablespoon Wholewheat flour
1 small Carrot, diced
1 ea Celery stick, chopped
1 teaspoon Brown sugar
1 tablespoon Cider vinegar
14 ounce Canned tomatoes, chopped
1 pint Water
1 small Garlic clove, crushed
2 oz Soy milk
3 tb Cooked rice
2 tb Roasted sunflower seeds
Soy sauce, to taste
Salt, to taste

Directions

1
Heat vegetable oil in a soup pot over medium heat.
2
Add chopped onion, basil, and bay leaf; saut for 5 minutes until softened.
3
Stir in wholewheat flour and cook for 1 minute to remove raw flour taste.
4
Add diced carrot, chopped celery, brown sugar, cider vinegar, canned tomatoes with their juice, and water.
5
Bring the mixture to a boil, then reduce heat to low.
6
Cover and simmer for 20 minutes until vegetables are tender.
7
Remove from heat and let cool slightly.
8
Blend the soup until smooth, adding crushed garlic, soy sauce, and salt to taste during blending.
9
Stir in soy milk and cooked rice until well combined.
10
Reheat gently without boiling.
11
Serve warm, garnished with roasted sunflower seeds.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 287.9kcal

% Daily Value *
Total Fat 10.5g17%
Saturated Fat 1.5g8%
Cholesterol 0.0mg0%
Sodium 54.3mg3%
Total Carbohydrate 50.3g17%
Dietary Fiber 12.9g52%
Sugars 13.1g
Protein 7.7g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken upon cooling; add a splash of water or soy milk to loosen consistency when reheating.

Substitutions: Use almond or oat milk instead of soy milk for a different flavor profile. Swap wholewheat flour with all-purpose flour if preferred.

Tips: For a smoother texture, ensure the soup has cooled slightly before blending to avoid splattering. Adjust salt and soy sauce carefully, as soy sauce adds significant saltiness.

Variations: Add a pinch of red pepper flakes for heat or a tablespoon of nutritional yeast for a cheesy depth.

Keywords: tomato soup, rice soup, vegan soup, dairy free, comfort food, blended soup, vegetable soup, healthy dinner, easy recipe, meal prep, winter soup, plant based

Read it online: https://www.chefs-mate.com/recipe/rich-tomato-rice-soup/