Tomato Soup with "Rice"
Enjoy this delicious comfort food with all of the health benefits of tomatoes, onion and cauliflower. This recipe serves 6-8
Ingredients
- 2 (28 oz) cans whole tomatoes, or 4 lbs very ripe tomatoes, cored
- ½ cup olive oil
- 1 large yellow onion thinly sliced
- 1 clove garlic thinly sliced
- 1 Tbsp Kosher salt
- 1 dried bay leaf
- 1 Tbsp sweet paprika
- 1 tsp cayenne pepper or Aleppo pepper
- ½ tsp fennel seed ground
- ¼ cup tomato paste
- 2 cups water
- 24 oz cauliflower rice
- fresh basil chopped, for garnish
Instructions
- Puree tomatoes in a blender or food processor, working in batches if necessary. If working with fresh tomatoes, cut out the cores and coarsely chop the tomatoes first.
- Warm the olive oil in a large soup pot over medium heat. Once warm, add the onion, garlic and salt, stirring occasionally until the vegetables are translucent and soft. Add the bay leaf, fennel seed, sweet paprika and cayenne pepper. Stir everything to combine and cook for a minute or two, until fragrant. Add the tomato paste and stir to combine, cooking for another 3-5 minutes to allow the flavors to build.
- Add the pureed tomatoes and water; turn the heat to medium-high. Bring to a boil then decrease heat to medium-low. Cook for 10 minutes, until the soup starts to thicken.
- Once the soup has thickened, add the cauliflower rice to the pot and let it simmer, stirring until the rice is heated through.
- Remove the bay leaf before serving. Garnish with fresh basil or herbs of choice if desired.