Best Tomato And Wild Rice Soup Recipes

Sun-Dried Tomato Soup With Wild Mushrooms and Wild Rice image

Provided by Debbwl

Time 1h35m

Yield 10 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
3 1/2 cups onions, diced
3 medium garlic cloves, finely chopped
1 1/4 lbs wild mushrooms, such as shiitake, oyster, chanterelle, morel, chopped (recommend using a mix of mushrooms)
4 celery ribs, with leaves chopped
2 cups sun-dried tomatoes, dry-packed, cut into matchstick size
8 cups nonfat beef broth or 8 cups vegetable broth
1/4 cup no-added-salt tomato paste
1 teaspoon crushed red pepper flakes
salt, to taste
1 pinch cayenne (optional)
1 cup wild rice, uncooked
green onion, finely chopped (optiona)

Steps:

In a large pot, heat the oil over medium-high heat. Cook the onions until golden brown, about 8 minutes, stirring occasionally.
Stir in garlic; cook for 2 minutes.
Stir in the mushrooms and celery; cook for 5 minutes, stirring occasionally.
Stir in the tomatoes. Reduce the heat to medium low.
Add the beef broth, tomato paste, red pepper flakes, salt, and cayenne. Cook for 1 hour, reducing the heat to low when the soup starts to boil, stirring occasionally.
Meanwhile, cook the wild rice using the package directions, OMITTING the salt and margarine. Be careful not to overcook.
Just before serving, stir the rice into the soup. Garnish with green onions.

Tomato and Wild Rice Soup image

Provided by Spice Princess

Categories Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 small onion, finely chopped
4 garlic cloves, minced
4 cups chopped tomatoes, with their juice
2 cups vegetable stock
1 tablespoon sweet Hungarian paprika (or other good quality paprika)
1/2 tablespoon dried thyme
2 cups cooked wild rice
salt
fresh ground black pepper

Steps:

Heat the oil over medium heat in a 3-quart soup pot. When hot, add the onion and garlic and cook until softened and translucent, about 3 minutes. Stir frequently If they start to brown, turn the heat down and stir.
Add the tomatoes, stock, paprika, and thyme to the pot and mix well. Break up the tomatoes a little bit with a spoon. Bring the mixture to a boil, then turn the heat down to medium-low, cover, and simmer for about 30 minutes, stirring occasionally.
If you want a smooth tomato broth with wild rice, let the soup cool and puree in a blender or with an immersion blender. I like it a little chunky, so I just mash up the tomatoes really well with a spoon.
Add the wild rice and season to taste with salt and pepper. Let the soup simmer for another 5 minutes or so, and serve. Enjoy!

Nutrition Facts : Calories 192.6, Fat 7.7, SaturatedFat 1.1, Sodium 14.3, Carbohydrate 28.4, Fiber 4.8, Sugar 6.3, Protein 5.5