I don’t know why, but I had a random craving for “Tomato Rice Soup” yesterday. Since I have not had ‘tomato rice soup’ in forever, it caught me off guard. But since I actually had some leftover cooked rice in the fridge and a can of fire-roasted tomatoes, I knew I could easily whip something up in a flash. Under twenty minutes actually since my rice was pre-cooked.
This thick and creamy tomato veggie soup turned out even better than my taste buds imagined. I added in some organic, sweet peas and carrots (from a frozen bag!) And some thinly chopped kale just begging to be pulled from my fridge veggie drawer. A few warming spice accents and a generous helping of nutritional yeast and my perfect tomato rice stew was born. And this was my first time making tomato rice soup since I usually use pasta or beans. So thick and creamy, I had to call this a stew. So for some serious comfort food in a flash, whip up my recipe..
Hello Italy. Did I channel my Italian grandmother while making this? Tastes like it! This rustic Italian-y recipe is how I picture stews and soups from a hundred years ago, simmered and bubbled and boiled over a glowing gold flame stove, in a heavy iron pot, in a tiny farmhouse in Italy, overlooking rolling vineyards and winding dusty paths, a powder blue sky with dots of puffy clouds passing by. Virtual vacation via this bowl!
Well this classic-tasting recipe stands the test of time for sure. And it appreciates a veganized update.
I know, I know, I JUST posted a grilled cheez + tomato soup post. But this is different guys. This is not just a basic tomato soup. This is a full on, super chunky, rich and creamy tomato, rice and veggie STEW. A meal in a bowl for sure.
Beer Brats. As a last minute decision, I added in one Tofurky vegan “beer brat” sausage to this stew. While the stew doesn’t need it for flavor, it really does add an extra punch of deliciousness. Plus extra protein. It is optional, but advised! You could also add in healthy, protein-rich canned beans or lentils to this soup.
Peas ‘n Carrots. Those colorful frozen veggies that I hesitated to add actually added an incredible vibrant sweetness to this soup that I loved! Plus more veggie goodness.
Alongside: Grilled Cheese Sticks! Get my grilled cheese recipe in this post. I sliced them in long strips and added a few cubed bits on top of the soup as “croutons.”
Rustic Tomato Rice Kale Stew
vegan, makes 4 generous servings
28 oz. can of fire-roasted tomatoes
3 cups vegetable broth
1/2 cup nutritional yeast (or to taste)
1 bunch of kale (I used dino kale)
1 1/4 cups rice, cooked (I used white basmati rice)
3/4 cup frozen pea + sliced carrot blend, organic
2 bay leaves (remove before serving)
1 heaping tbsp chili powder
pepper/salt to taste (at least 1/2 tsp salt)
1 tsp garlic powder or 2 cloves, chopped
2-4 pinches of cayenne (to taste – adds warmth)
1 Tofurky Beer Brat vegan sausage, sliced (optional)
garnish: fresh parsley (you can also add a handful of chopped parsley to stew)
1. Rice: If you do not have cooked rice on hand, you will need to cook ahead of time and set aside. (You could also add rice directly to boiling broth + more broth or water and cook for a longer period of time, but that was not the method I used.)
2. Add your tomatoes to a blender or food processor. Blend on low until smooth. Add in 1 cup of veggie broth the ease the blending a bit.
3. Pour the tomato mixture plus remaining veggie broth in a large soup pot. Bring to a boil.
4. Add in the spices, bay leaves, frozen veggies and reduce heat to simmer. When the frozen veggies have broken up and appear cooked through add in all remaining ingredients like the finely sliced kale and rice. Season to taste adding more spice and salt if desired.
5. Simmer on low until ready to serve – at least ten minutes or until Tofurky becomes tender.
6. Serve with fresh parsley on top. Remove bay leaves before serving.
Serve with grilled vegan cheese croutons and sticks. recipe.