Italianate Tomato Rice Soup
A soup so rich and soothing, it’s hard to believe there’s 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.
Servings: 5
Ingredients:
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 (14. 5 ounces) diced tomatoes
1 can (15 ounces) pizza sauce
1-1 1/2 cups cooked white rice
2 cups Organic Valley Soy Milk (Unsweetened or Original)
1/2 cup chopped fresh basil or 4 tablespoons basil pesto
salt and pepper to taste
Instructions:
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 don’t let it boil). Stir in basil or pesto and season to taste with salt and pepper.
Copyright by Terese Allen
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Could cows milk be substituted for soy milk?
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