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Roasted Tomato And Wild Rice Soup

fast.cook's picture
  Olive oil 5 Teaspoon
  Carrots 2 , diced
  Fennel bulb 1 Small, trimmed and diced
  Onion 1 , diced
  Garlic 3 Clove (15 gm), sliced
  Water 7 1⁄2 Cup (120 tbs)
  Wild rice 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Salt 1 1⁄4 Teaspoon
  Cherry tomatoes 2 Pint, halved

1 Heat 2 teaspoons of the oil in a large saucepan over medium heat. Add the carrots, fennel, onion, and garlic; cook, stirring frequently, until lightly browned, about 7 minutes. Add the water, rice, bay leaf, and salt; bring to a boil. Reduce the heat and simmer until the grains start to pop and the rice is tender, about 45 minutes.
2 Meanwhile, preheat the oven to 475°F. Toss the tomatoes with the remaining 3 teaspoons oil and place cut-side down on a large rimmed baking sheet. Roast until the skins are shriveled and just begin to brown, about 20 minutes.
3 Add the roasted tomatoes and their juices to the rice mixture in the saucepan. Cook until heated through, about 5 minutes. Discard the bay leaf before serving.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 951 Calories from Fat 237

% Daily Value*

Total Fat 27 g41.5%

Saturated Fat 3.7 g18.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3094.4 mg128.9%

Total Carbohydrates 156 g51.9%

Dietary Fiber 26.3 g105.4%

Sugars 44 g

Protein 27 g53.1%

Vitamin A 528.4% Vitamin C 347.7%

Calcium 39.2% Iron 27%

*Based on a 2000 Calorie diet

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Anonymous's picture
Roasted Tomato And Wild Rice Soup Recipe