Author Notes
A savory tomato soup with fresh tomatoes, health-giving vegetables, aromatic basil and brown rice to add substance and hearty flavor. —BARBARA RUZZENE
Ingredients
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2
cloves of garlic-chopped
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1
leek-sliced
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10-15
medium mushrooms-sliced
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1
medium red pepper - chopped
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2
organic containers of grape tomatoes
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4-5
beefsteak tomatoes
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1/2 cup
organic brown rice
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1 tablespoon
dried Italian oregano
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2 tablespoons
Chicken boullion
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2-3 tablespoons
organic olive oil
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1 tablespoon
organic honey
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2
bay leaves
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Salt and Pepper to taste
Directions
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Chop two large cloves of garlic, together with one thinly sliced leek to a 2 quart saucepan. Saute on low in the olive oil for about two minutes. Add Salt and Pepper.
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When the garlic and leeks are slightly softened, add one chopped red pepper, and the sliced mushrooms. Cover the pot and continue to saute on low for another 3-4 minutes.
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In a food processor, Blend the two containers of the grape tomatoes, and the 4-5 beefsteak tomatoes. Pour them into the the pot with the sauteed vegetables. Add the fresh basil leaves, oregano, bay leaves, honey, chicken bouillon and Salt and Pepper. Return to a simmer, and add 1/2 cup brown rice.
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Continue simmering half covered for about an hour. Stir occasionally, and adjust seasoning.
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Ladle into soup bowls. Pass freshly sliced crusty Italian bread.
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