Roasted Tomato Basil Soup (Vegan)

Oh how I love fall. With a chill in the air, we can finally start wearing fall clothes without sweating like a dog. Scarves, hats, jeans, it’s all game now! And not to mention the food. Pumpkin everything, mac and cheese, and soup!

I’ve been making so much soup this year and I’m pretty sure it is the been the best decision I’ve made. Now this soup here is probably one of my all time favorite soups ever. It’s rich and super creamy but it’s still vegan and super healthy. The trick to making it thick and creamy? Rice.

I learned this trick in one of my classes for gluten free cooking. Instead of making a roux or veloute, just add a little rice, overcook it, and puree. It creates a super thick, rich, and healthier option without the addition of butter or cream.


Roasted Tomato Basil Soup

(Recipe by Sarah Eats Austin’s Mother)
3 large tomato, quartered
1 onion, quartered
1 zuchini, cut in large cubes
1 tbls olive oil
salt and pepper to taste
32 ounces chicken stock
1/4 cup white rice
6 fresh basil leaves
Preheat oven to 450F.
Lay the veggies on a baking sheet, drizzle with olive oil and salt and pepper. Roast for about 20-25 minutes, tossing occasionally.
In a large pot heat the vegetable stock, add in the roasted vegetables and rice.
Cook until veggies are soft and the rice is overcooked! This is important for it to thicken up.
Once it’s done, add in the basil and puree with an immersion blender or a blender.
Season with salt and pepper to taste and enjoy!

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