I’ve been trying to come up with new whole grain recipes to eat the night before my long runs. I’ve been veering away from pastas because I’ve noticed I run better when I eat unprocessed grains like rice and quinoa. This tomato soup was perfect fuel for my 6 mile Saturday run and was quick and easy enough to make on a tired Friday night!
Tomato & Rice Soup
- 1 cup water
- 1/2 cup onion, chopped (any color)
- 1/4 cup carrots, shredded
- 1 clove garlic, chopped
- 2 cups tomatoes, roughly chopped
- 2 cups vegetable broth
- 1 cup brown rice, uncooked
- 4 tbsp basil, dried
- salt & pepper, to taste
Cook the Rice
In your rice cooker or on your stove top cook one cup dry brown rice according to its package directions.
While the rice is cooking, add one cup of water to a pot on your stove with 1/2 a chopped onion, 1/4 cup shredded carrots, and one chopped garlic clove. Simmer about 5 minutes.
Chop & Heat
Chop two cups of fresh tomatoes and add to the pot along with two cups of vegetable broth and four tbsp of dried basil. Heat and combine while the rice continues to cook.
Once the brown rice is done cooking, add to the pot and mix in. Using a hand blender or your Vitamix, blend the soup until everything is just blended, leaving a little chew to the blended rice.
Add salt and pepper to taste and any additional dried basil you’d like.