Tomato Rice Soup

🧂 Ingredients

• 2 tablespoon olive oil

  (extra virgin)
• 1 large carrot

  (grated)
• 2 stalks celery

  (chopped)
• ½ cup yellow onion

  (chopped, or white onion)
• 1 teaspoon garlic

  (minced)
• ½ cup long grain white rice

  (uncooked, plus extra for serving if desired)
• 29 oz diced tomatoes

  (do not drain)
• 2 cups vegetable broth

  (or chicken broth, or beef broth)
• ¼ teaspoon each, salt & pepper

  (to taste)
• 2 oz cream cheese

  (optional, at room temperature for serving or use sour cream)

Instructions

• 1 Heat the olive oil in a large saucepan over medium heat. Once hot, add the
  carrot, celery, onion, and garlic and saute for 2-3 minutes or until the
  vegetables begin to soften.
• 2 Mix in the rice until it is evenly coated in oil and cook, occasionally
  stirring, for another 1-2 minutes.
• 3 Stir in the diced, un-drained tomatoes and vegetable broth and season with salt
  & pepper. Bring to a boil.
• 4 Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until
  the rice is cooked through.
• 5 Portion the soup into individual bowls and garnish with a dollop of cream cheese
  or sour cream if desired.

Nutrition Info