Roasted Tomato and Wild Rice Soup

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Roasted Tomato and Wild Rice Soup

It’s perfect for a chilly day!
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Course: Soup
Cuisine: American
Keyword: Healthy, soup, Wild Rice
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6 people
Calories: 123kcal
Author: Yogi Rascon

INGREDIENTS

  • 5 tsp olive oil
  • 2 carrots (diced)
  • 1 small fennel bulb (trimmed and diced)
  • 1 onion (diced)
  • 3 garlic cloves (sliced)
  • 7 ½ cups water
  • ½ cup wild rice
  • 1 bay leaf
  • 2 pints cherry tomatoes (halved)

INSTRUCTIONS

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

NUTRITION

Nutrition Facts
Roasted Tomato and Wild Rice Soup
Amount per Serving
Calories
123
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Sodium
 
48
mg
2
%
Potassium
 
499
mg
14
%
Carbohydrates
 
20
g
7
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
4
g
8
%
Vitamin A
 
4168
IU
83
%
Vitamin C
 
39
mg
47
%
Calcium
 
43
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.