Tomato Soup with Wild Rice
4 servings
30 minutes
Tomato soup with wild rice is a harmony of flavors and textures, combining the richness of tomatoes, the tenderness of mushrooms, and a light nutty note from wild rice sprouts. This recipe, inspired by European cuisine, offers a blend of freshness and depth of flavor. Dried tomatoes add concentrated tomato sweetness to the soup while fresh herbs provide aromatic freshness. A hint of cayenne pepper adds warmth, and apple introduces an unexpected fruity note. The dish requires no cooking, preserving all its nutrients. This soup is perfect for a light lunch or dinner when you want something nourishing but not heavy. It is served slightly warmed with pickled mushrooms that enhance the flavor richness. This soup is a true celebration for lovers of healthy and rich tastes.
1
Soak the dried tomatoes overnight.
- Sun-dried tomatoes: 100 g
2
Marinate the mushrooms in soy sauce for 10-15 minutes.
- Portobello mushrooms: 300 g
- Soy sauce: 2 tablespoons
3
In a blender, grind the dried tomatoes, 1 cup of the water they were soaked in, and garlic until smooth.
- Sun-dried tomatoes: 100 g
- Garlic: 4 cloves
4
Add fresh tomatoes, parsley, basil, zucchini, oregano, apple, sea salt, cayenne and white pepper, and 2 cups of water. Blend on low speed.
- Tomatoes: 6 pieces
- Chopped parsley: 0.5 glass
- Basil: 6 tablespoons
- Courgette: 1 piece
- Oregano: 2 tablespoons
- Sea salt: to taste
- Apple: 0.5 piece
- Cayenne pepper: 0.3 teaspoon
- Ground white pepper: pinch
5
Add rice sprouts and whip for another 10-20 seconds.
- Wild rice sprouts: 2 glasss
6
Serve slightly warmed, topped with a little mushrooms.
- Portobello mushrooms: 300 g
