Oct 28, 2013
Creamy Vegan Tomato Rice Soup
Don’t let its less than glamourous title fool you… this soup is filled with flavor and pizzazz! The addition of some garbanzo beans makes it a deliciously filling and complete meal.
Yup, you’ll be seeing a lot more soups coming out of my kitchen now that the weather has cooled off in these parts. I could live on soup in the winter. It’s just so satisfying and homey… good for the soul.
When not using fresh tomatoes, I use Pomi brand for my go-to packaged tomato products. I like that they are packaged in cartons instead of cans. Canned tomato products can be a health risk. The lining of most cans contain a resin that leaches one of the toxic chemicals of its components, bisphenol-A (BPA), into food, especially tomatoes since they are acidic. BPA has been shown to be a neuroendocrine disruptor and can cause several biological problems.
Eden tomatoes are packed in steel cans coated with a baked on enamel lining. The lining is epoxy based and may contain a minute amount of BPA. It is however in the ‘non detectable’ range according to independent laboratory extraction tests. The test was based on a detection level at 5 ppb (parts per billion).
Pomi is relatively easy to locate… most supermarkets stock it. Both Eden and Pomi offer salt-free packaged tomato products, a big bonus for nutritarian cooking. Trader Joe’s also sells tomato products in cartons.
- 1 26 oz. carton Pomi strained tomatoes
- 1 26 oz. carton Pomi chopped tomatoes
- 1 ½ cups water
- 1 cup soy milk
- ½ cup raw cashews
- ¼ cup nutritional yeast
- 2 cups cooked brown rice
- 1 15 oz. can salt-free garbanzo beans
- 3 TBS Spike salt-free seasoning
- 1 TBS onion powder
- 1 tsp garlic powder
- 1 tsp dill weed (fresh or dried)
- ½ tsp crushed black pepper
- ¼ cup mirin rice wine or 2 dates, pits removed (the mirin adds a great depth of flavor)
- Place all ingredients, except the wine, soy milk and cashews in a soup pot and simmer for about 30 minutes to allow the tomatoes to mellow and the flavors to meld.
- Place the cashews and ½ cup of the soy milk in a high-powered blender and blend until smooth (if you’re using dates instead of the wine, add the dates to the blender, too)
- Add remaining soy milk and blend again until smooth.
- Add this to the soup and stir well to combine.
- Add the wine and simmer another 10 minutes to cook off the alcohol.
- Top with a little cashew milk and some dill.
Serves 4. Enjoy!