Roasted Tomato Soup with Wild Rice and White Beans
Roasted tomatoes, wild rice and beans make this recipe an easy weeknight hearty meal. The soup is best with fresh, roasted tomatoes, but is still wonderful when using canned tomatoes from the pantry instead (see recipe notes for substitution guide). This recipe freezes well, so is great for batch cooking and meal prep.
Servings: 8 cups
Ingredients
- 3 lbs Roma tomatoes about 18 small tomatoes
- 1 large onion
- 8 cloves garlic
- 3 tbsp olive oil
- 4-5 sprigs fresh thyme or 1 tsp dried
- 2-3 sprigs fresh rosemary or 1 tsp dried
- salt and pepper, to taste
- 1 cup vegetable stock
- 1 cup wild rice
- 3 cups water
- 1 can (425g) white beans (cannellini, navy, Great Northern, etc., drained and rinsed well
Instructions
- Preheat oven to 400°F. Cut tomatoes in half lengthwise and cut the onion in quarters. Lay out on baking sheet. Top with thyme and rosemary and drizzle with 2 ½ tbsp olive oil and season with salt and pepper. Wrap the garlic cloves in foil and drizzle with the rest of the oil and place on the baking sheet. Roast for 45-55 minutes.
- While the tomatoes are roasting, cook the rice and prepare the beans. Bring 3 cups water to boil. When the water is boiling add the rice, reduce heat to low, cover, and simmer for 45 minutes. Drain and rinse beans; set aside for later.
- When the tomatoes are finished roasting, allow to cool for 10 minutes before adding them to a blender with the onion, garlic cloves, and vegetable stock. Blend until smooth adding more liquid if you desire a thinner soup.
- Add the beans, rice and soup back into a large sauce pan and reheat before serving. Alternatively, divide beans and rice evenly among 4-8 bowls and pour soup in each (4 for entree sized soup, 8 for appetizer sized soup).
- Garnish with fresh thyme, if desired, and serve
Notes
- Substitute 3 14.5oz cans whole tomatoes for fresh. You can still roast the onions for depth of flavour.
- This soup will serve 4 people as a main dish or 8 for a starter course
- Feel free to use other beans or grains if you don't have white beans or wild rice on hand
- Use more or less stock for a thinner or thicker soup
- This soup freezes well if you omit the rice and beans. You can add the rice and beans after thawing and re-heating the soup