There’s nothing like a warm bowl of soup in the winter months.  It’s like a warm hug of deliciousness.  With the temperatures around freezing, this hearty, but very healthy soup could be the ticket for a quick evening meal.  For this recipe, if you hold the rice until you serve, you can even make a batch on the weekend and it will keep well into the week.  We highly recommend a gooey grilled cheese for dipping.  🙂
Delicious, quick, hearty and healthy.  Sounds like a great recipe to me!  Enjoy!



Roasted Red Pepper and Tomato Wild Rice Soup


1⁄2 cup butter

2 tablespoons olive oil

1 large onion, sliced

1 teaspoon dried basil

1⁄2 teaspoon salt

1⁄4 teaspoon white pepper

2 (14 ounce) cans tomatoes

3 tablespoons tomato paste

3 3⁄4 cups chicken broth, divided

3 large red peppers

4 tablespoons flour

1teaspoon sugar

1cup cream (or whole milk for a lighter version) or 1 cup half-and-half (or whole milk for a lighter version)

1 cup wild rice




Slice (length-wise) red peppers and coat them in olive oil.  Salt and pepper to taste.  Roast in an oven at 400 degrees for 15-20 minutes until the peppers are completely cooked through. Set aside to cool.


Melt butter in a saucepan and add olive oil, onion, basil, and salt and pepper.

Stir and cook onions for 3-4 minutes.

Add tomatoes, tomato paste and the roasted red peppers you set aside.

Gently simmer, uncovered, 10 minutes.

Blend 5 T chicken broth with flour. Add to the tomato mixture, stir and add the remaining broth.

Bring to a simmer and continue simmering for 30 minutes, stirring often to prevent scorching.


Meanwhile, cook rice according to package directions. Drain.


When ready, puree soup with an immersion blender or regular blender.

Return to heat. Add sugar and cream/milk. Simmer 5 more minutes.

Place a serving of rice in each soup bowl (1/4 c or more, depending on how thick you like it) and pour the tomato puree over. Stir and serve.


Add garnish of bacon, sour cream, parmesan cheese and/or fresh sliced scallions or chives/parsley.