Italianate Tomato Rice Soup

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A soup so rich and soothing, itís hard to believe thereís no dairy in it. To garnish each bowlful, sprinkle on some slivered fresh basil or grated Parmesan, or add a small dollop of pesto.

This soup is delicious with roasted sweet red peppers (click for instructions and see Step 1). You can also substitute a raw bell pepper (red or green) for the roasted pepper.


  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 1 roasted sweet red pepper, chopped (about 3/4 cup)
  • 1 tablespoon minced garlic
  • 1 can diced tomatoes (14.5 ounces)
  • 1 can pizza sauce (15 ounces)
  • 1-1 12 cups cooked white rice
  • 2 cups Organic Valley Soy Milk (Unsweetened or Original)
  • 12 cup chopped fresh basil or 4 tablespoons basil pesto
  • salt & pepper to taste


1. Heat oil in a medium-large soup pot over medium flame. Add onion, sweet pepper, and garlic; cook, stirring often, until onions are tender. Stir in diced tomatoes, pizza sauce, and 1 cup water. Bring to simmer, lower heat to medium low and cook, stirring often, 15 minutes.

2. Stir in white rice and soy milk; heat through (but donít let it boil). Stir in basil or pesto and season to taste with salt and pepper.

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