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Recipe by Sarah Faygie Berkowitz

Tomato, Rice and Cauliflower Soup

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Dairy Dairy
Easy Easy
8 Servings
Allergens

Contains

- Dairy

A brilliant chef in my family came up with this perfect tomato soup recipe using two different soup thickeners — cauliflower and rice — yielding a rich, thick soup with great taste. The best part is, there’s no frying onions or peeling vegetables. Let’s hear it for short-cut soups that look and taste gourmet!

 

Ingredients

Main ingredients

  • 1/2 teaspoon black pepper

  • 1 tablespoon onion powder

  • 1 and 1/2 cups raw rice

  • 1 cup sour cream, for garnish

  • handful of chives, for garnish

Directions

Prepare the Soup

1.

Chop tomatoes and place in a large pot. Cut any large cauliflower florets into smaller pieces and add to pot. Add all remaining ingredients except for rice, sour cream, and chives, and mix.

2.

Bring to a boil, and then reduce heat and simmer on medium-low for one hour.

3.

Add rice, and cook for another 30–45 minutes. Taste, and add more seasoning if desired.

4.

Before serving, add a dollop of sour cream and a few snipped chives to each bowl.

Tomato, Rice and Cauliflower Soup

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