Roasted Tomato And Wild Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5 teas. olive oil2 carrots, diced1 sm. fennel bulb trimmed and diced1 onion3 cloves garlic7.5 cups of water1 bay leaf11/4 teas. salt2 pints cherry tomatoes
Heat 2 teas. of oil in large pan. Heat carrots, fennel, onion,and garlic,cook until lightly browned Add water rice and bay leaf, and salt bring to boil. Reduce heat and simmer until grains start to pop and rice is tender, about 45 min.
Meanwhile, preheat oven 475. Toss the tomatoes with remaining olive oil and place cut side down . Roast until skins are shriveledand just begin to brown, about 20 min.
Add tomatoes and juices to other pan. Cook until heat through. Discard bay leaf.
1serving =11/4 cup
Number of Servings: 6
Recipe submitted by SparkPeople user SHOLLOW1.
Meanwhile, preheat oven 475. Toss the tomatoes with remaining olive oil and place cut side down . Roast until skins are shriveledand just begin to brown, about 20 min.
Add tomatoes and juices to other pan. Cook until heat through. Discard bay leaf.
1serving =11/4 cup
Number of Servings: 6
Recipe submitted by SparkPeople user SHOLLOW1.
Nutritional Info Amount Per Serving
- Calories: 91.2
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 43.0 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 3.2 g
- Protein: 2.1 g
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