Roasted Veggie and Rice Soup!
By: Kecia’s Flavor Breakthrough!
As summer was winding down I still had a ton of red peppers and tomatoes! I like to take the tomatoes and freeze them whole in bags for soups and sauces. I froze some peppers up, too. I have been craving a tomato type soup, but really wanted to add a little extra zip, so I concocted this soup to take with me for lunch at work. It is so delicious! It was pretty easy, too. You can easily adapt this to a Vegan/Vegetarian recipe by using vegetable stock and vegetable bouillon.
- 15 to 20 tomatoes, I used Roma and a nice slicing tomato
- 1 ½ yellow onion, cut into large chunks.
- 6 cloves of garlic
- 1 large red bell pepper, cut into chunks
- 2 ribs of celery
- 1 carrot, peeled and cut up
- ¼ cup olive oil
- Salt and Pepper to taste
- 1 tbsp. Italian seasoning
- 4 cups chicken broth divided
- 1 tbsp. sodium free Herbox chicken bouillon
- ¾ cup whole grain rice
Preheat oven to 350°F Place all the veggies, Italian seasoning and salt and pepper into a Dutch oven. Drizzle with the olive oil. Cover and place into oven for 1 hour. Remove from oven and add three cups of the chicken broth and bouillon. Cover and simmer on the stove four about an hour or until veggies are very soft. Remove from heat. Using an immersion blender, blend the veggies until smooth.
Add the rice and the final cup of broth, return to stove. Cover and simmer for about 20 minutes or until rice is tender. Adjust seasoning if necessary.