This tomato wild rice soup is a change up from the traditional creamy version. Loaded with veggies and tomatoes it’s a great variation from the usual version.
I am sure you already guessed it – another soup recipe! Soup Sundays are a real thing in our house. First off – soup is easy to make in large quantities. So it serves as dinner for us on Sunday night and then lunches for me for most of the week. Additionally I find making soup is a way for me to get in a TON of veggies (usually) so I know I am getting them through out the day. And if my daughter winds up eating it I know she is getting a lot of nutrients as well. This Sunday I decided to whip up a batch of tomato wild rice soup for us to eat.
Wild Rice Rice Baby
I LOVE wild rice! My dad used to make me chicken wild rice soup as a teenager. There was this restaurant back home too that made a really creamy wild rice soup and they always used Minnesota wild rice. If you can find Minnesota wild rice for this soup I HIGHLY recommend using it. If not any wild rice or wild rice blend (like this one) will do!
Wild rice has a ton of health benefits. It’s loaded with fiber, for a grain high in protein, plus it has a lot of good nutrients for your body. But bottom line – it just tastes good! However, it does take a longer time to cook. So the key to this soup is to start your rice first. Then chop your veggies and do everything else.
Also I find that the cook times on the rice always seems to be off. My packages will say 45 minutes and the rice is never cooked in that time. So I usually check the rice (in the odd chance it’s FINALLY going to be right?!) and most of the time wind up leaving it on the stove fifteen minutes longer than it calls for.
I like to cook the rice separately for this recipe. You COULD cook the rice directly in the soup but given that it takes SO long to cook and absorbs a ton of broth I personally think it’s easier to do it in it’s own pot.
If you have ever read the blog or made one of my soups you will know that I am notorious for loading soups with veggies. Even veggies I personally don’t like. The key is to keep everything small. Especially with a rice soup you don’t want small grains of rice but then huge chunks of veggies. Here are the veggies in this soup and the keys to keeping them small:
- Celery – THINLY slice the celery, not only does it cook faster but then it’s smaller, my husband doesn’t like celery but when it’s thinly sliced it doesn’t bother him
- Carrots – GRATED carrots. I don’t like carrots but when they are grated I can’t tell they are in there versus biting into a big chunk
- Zucchini – GRATED, same as the carrots. Plus zucchini is a watery vegetable so it doesn’t really taste like much anyway
- Spinach – wait? Spinach?? YES! First off – always use fresh baby spinach. The flavor is not as harsh as bigger versions. And frozen spinach to me is really gross tasting. Secondly, chop the spinach small. Once you add it to your soup it looks like an herb floating around and doesn’t really taste like much.
- Tomatoes – ok ok it’s really a fruit but still. By using crushed tomatoes you aren’t left with huge chunks for any non tomato lovers but you get the health benefits and the subtle flavor.
So there you have it. While this tomato wild rice soup has a longer cooking time due to the wild rice it really is simple and easy to whip together. So if you are ever craving a wild rice recipe be sure to try this soup out. Also if you do be sure to rate it and leave a comment below and let me know how you like it. Or tag me on Instagram!