I just enjoyed a warm and hearty bowl of homemade soup and it was perfect for a snowy day like today.
I’ve posted tomato soup recipes before, but this one is a little different. I’m always looking for easy ways to tweak a recipe and turn it into something new.
This latest incarnation of tomato and red pepper soup is truly just a simple vegetable soup that is blended with coconut milk added to give it a creaminess. The addition of the brown rice increases its nutrient density and maks it a really sustaining meal.
Here’s how I made this simple and flavourful soup…
Prepare brown rice. Set up your rice cooker or start cooking brown rice as per directions on rice packaging or to your liking.
In a large soup pot, sauté classic chopped soup veggies (e.g. one of each carrot, celery, onion) + 1-2 bell peppers (e.g. red, yellow, orange or a mix of these) in a tablespoon of olive oil and a couple table spoons of water or broth (veg or chicken) until tender crisp. While sautéing sprinkle in a teaspoon of each: powdered sage, powdered thyme, paprika, sea salt.
Add in a “no salt added” can of crushed tomatoes with juice.
Add in 500 mL water, vegetable or chicken broth. Stir everything together and simmer on medium heat until vegetables are soft.
Once soup vegetables are soft use and immersion blender or upright blender to blend the soup.
Once soup is blended stir in 1 can of coconut milk. Stir in the cooked brown rice. Simmer for 10-15 minutes to cook soup, coconut milk and rice together. Season with sea salt and pepper to taste.
This soup makes a delicious dairy-free dish that is silky but without being heavy. The blended vegetables also give it excellent plant fiber content. This is a wholesome soup that is sure to be just right on wintery days like today.