Creamy Tomato & Red Pepper Soup with Rice


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…

Step #1

Prepare brown rice.  Set up your rice cooker or start cooking brown rice as per directions on rice packaging or to your liking.

Step #2

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.

Step #3

Add in a “no salt added” can of crushed tomatoes with juice.

Step #4

Add in 500 mL water, vegetable or chicken broth.  Stir everything together and simmer on medium heat until vegetables are soft.

Step #5

Once soup vegetables are soft use and immersion blender or upright blender to blend the soup.

Step #6

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.


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