Roasted Tomato And Wild Rice Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Roasted Tomato And Wild Rice Soup calories by ingredient


Great for lunch Great for lunch
Number of Servings: 6


    5 teas. olive oil
    2 carrots, diced
    1 sm. fennel bulb trimmed and diced
    1 onion
    3 cloves garlic
    7.5 cups of water
    1 bay leaf
    11/4 teas. salt
    2 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.