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Tomato and Wild Rice Soup

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Tomato and Wild Rice Soup

Tomato and Wild Rice Soup

Jessica Braider
This one pot soup is so simple to make, and yet elegant enough to serve to your book club or other casual gathering. For a meatier version, stir diced cooked sausage into the soup.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 8 servings

Ingredients
  

  • 2 Tbsp. extra virgin olive oil
  • 1 large yellow onion chopped
  • 3 carrots chopped
  • 2 stalks celery chopped
  • 3/4 cup wild rice
  • 28 oz. crushed tomatoes or use 6 - 8 fresh tomatoes, chopped
  • 1 tsp. sugar optional
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 bay leaves
  • 4 cups reduced-sodium chicken or vegetable broth (or use any variety)

Instructions
 

  • In a large stockpot, heat the oil over medium heat. Add the onions, carrots and celery. Cook them until they are softened, 6 - 8 minutes.
  • Add 1 ½ cups of water and then the remaining ingredients to the pot.
  • Bring it to a boil, lower the heat, cover and simmer the soup for 30 - 40 minutes, stirring occasionally, until the rice and vegetables are tender.
  • Remove the bay leaves before serving. If the soup is too thick, add more broth or water to thin it. Serve it immediately, or refrigerate it for up to 3 days, or freeze it for up to 3 months.

Slow Cooker Directions

  • Add all the ingredients (don’t forget the water!) to the slow cooker and cook on low for 6 hours, then set it to warm until dinnertime. Remove the bay leaves before serving. For more flavor, sauté the vegetables as directed above before adding them to the slow cooker. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Chop the onion, carrots and celery, combine the sugar, salt and pepper, or fully prepare and refrigerate or freeze the soup.
Scramble Flavor Booster: Serve the soup with hot pepper sauce, such as Tabasco.
Tip: Believe it or not, wild rice is not a member of the rice family, but rather a grain-producing grass. It’s got a delicious nutty, earthy flavor and is a good source of protein, B vitamins and folic acid.
Nutritional Information Per Serving (% based upon daily values): Calories 150, Total Fat: 5g, 7%; Saturated Fat: 1g, 3%; Cholesterol: 0mg, 0%; Sodium: 420mg, 18%; Total Carbohydrate: 26g, 9%; Dietary Fiber: 5g, 20%; Sugar: 9g; Protein: 5g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Company/Entertaining, Dairy-Free, Fall, Freezer-Friendly, Gluten-Free, High Fiber, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Soups & Stews, Spring, Summer, Vegan, Vegetarian, Winter
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