AuthorHeather BlakeCategoryDairy free, Gluten-free, Grains, Soup, Vegan, Vegetarian, VeggiesDifficultyIntermediateBursting with antioxidants like lycopene, this soup is just as tasty as it is nutritious! Plus, wild rice has a super-low glycemic load, making it an ideal choice for stabilizing and lowering blood sugar.
Cook the rice: combine 1 cup wild rice with 2 1/3 cups water. Bring to a boil, reduce and cover. Simmer for 45-50 minutes. Remove from heat (covered) and rest for 15 minutes.
Roast the tomatoes & garlic: Preheat oven to 400 degrees F. Place tomatoes on parchment-lined baking sheet, drizzle with olive oil, salt, and pepper. Slice top off of garlic head, drizzle with olive oil & salt, wrap in foil. Roast for 30 minutes. Set aside.
Heat 1 tbsp olive oil on medium heat, sauté shallots for 5 min, until they begin to caramelize. Add roasted tomatoes, garlic cloves, broth, and thyme. Stir and simmer for 20 minutes.
Puree with immersion blender or blender. Season with salt & pepper. Add rice, stir, and simmer for an additional 5 minutes. Garnish with basil strips!
Ingredients
Directions
Cook the rice: combine 1 cup wild rice with 2 1/3 cups water. Bring to a boil, reduce and cover. Simmer for 45-50 minutes. Remove from heat (covered) and rest for 15 minutes.
Roast the tomatoes & garlic: Preheat oven to 400 degrees F. Place tomatoes on parchment-lined baking sheet, drizzle with olive oil, salt, and pepper. Slice top off of garlic head, drizzle with olive oil & salt, wrap in foil. Roast for 30 minutes. Set aside.
Heat 1 tbsp olive oil on medium heat, sauté shallots for 5 min, until they begin to caramelize. Add roasted tomatoes, garlic cloves, broth, and thyme. Stir and simmer for 20 minutes.
Puree with immersion blender or blender. Season with salt & pepper. Add rice, stir, and simmer for an additional 5 minutes. Garnish with basil strips!
