Roasted Tomato And Wild Rice Soup Recipe
Ingredients
| Olive oil | 5 Teaspoon | |
| Carrots | 2 , diced | |
| Fennel bulb | 1 Small, trimmed | |
| Onion | 1 , diced | |
| Garlic | 3 Clove (5gm), sliced | |
| Water | 7 1/2 Cup (16 tbs) | |
| Wild rice | 1/2 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Salt | 1 1/4 Teaspoon | |
| Cherry tomatoes | 2 Pint, halved |
Directions
1 Heat 2 teaspoons of the oil in a large saucepan over medium heat. Add the carrots, fennel, onion, and garlic; cook, stirring frequently, until lightly browned, about 7 minutes. Add the water, rice, bay leaf, and salt; bring to a boil. Reduce the heat and simmer until the grains start to pop and the rice is tender, about 45 minutes.
2 Meanwhile, preheat the oven to 475°F. Toss the tomatoes with the remaining 3 teaspoons oil and place cut-side down on a large rimmed baking sheet. Roast until the skins are shriveled and just begin to brown, about 20 minutes.
3 Add the roasted tomatoes and their juices to the rice mixture in the saucepan. Cook until heated through, about 5 minutes. Discard the bay leaf before serving.
2 Meanwhile, preheat the oven to 475°F. Toss the tomatoes with the remaining 3 teaspoons oil and place cut-side down on a large rimmed baking sheet. Roast until the skins are shriveled and just begin to brown, about 20 minutes.
3 Add the roasted tomatoes and their juices to the rice mixture in the saucepan. Cook until heated through, about 5 minutes. Discard the bay leaf before serving.
Chef
