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Tomato and Wild Rice Soup


The Complete Book of Soups and Stews, Bernard Clayton---sent in by Mary L.

A delicious soup, made special with wild rice and basil.


44 ml 3 tablespoons olive oil
1 onion, chopped
1 carrot, sliced
1 stalk celery, sliced
2 (15-oz.) cans diced tomatoes
470 ml2 c. vegetable broth
120 ml1/2 cup wild rice
2 ml1/2 teaspoon basil (or 2 tablespoons chopped fresh)---I used much more!


Melt butter with olive oil in a soup pot. Add onion, carrot and celery and cook about 10 minutes, until the onions are translucent.

Add tomatoes, broth and rice and bring to a boil. Add salt and pepper to taste and the basil and a pinch of sugar. Boil gently, covered, for 1 hour until rice opens and fluffs. Stir frequently. Add water if it boils down too much.

Serve as is or in a bowl with a dollop of yogurt and a sprig of basil.


This soup can be frozen -- it holds up well.

Major Ingredients: