I have a lot of tomatoes and my carrots are just starting to get ready for harvest. I also have a lot of sick friends during this season change. What a better way to use what I have than to make a big batch of soup! This is similar to a bisque, but I have added wild brown rice to it.
5 medium sized tomatoes, cooked and peeled
2 large carrots, roughly chopped
1/2 onion, roughly chopped
4 garlic cloves
2 cups chicken or vegetable stock
1/2 tsp oregano
1/2 tsp thyme
1 tsp peppercorns
1 bay leaf
dash of cayenne pepper
1 Tbsp olive oil
salt to taste
1/2 cup Wild, brown rice medley
1 Cup water
Dash of salt
Start the rice separately.
Place all ingredients in a pot and bring to a boil. Simmer for about 20 minutes until all vegetables are cooked. Place soup into blender or food processor, cover top with a towel and pulse blender until contents are smooth NOTE: Be very careful with hot liquids in blenders and food processors because they tend to explode and boy does it burn!
Place soup back on heat and let simmer for approx. 10 minutes.
When serving, scoop soup into two separate bowls and add approx. 1/4 cup rice to each bowl. Feel free to add croutons, a dollop of creme fraise or sour cream on top!
Bon appetite!
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