This Cream of Tomato Roasted Pepper Wild Rice Soup is hearty, comforting and healthy. The wild rice is robust, the roasted peppers bring a depth of flavor while the tomatoes cut through the richness of the cream. It is perfect when accompanied by some crusty bread and a glass of wine.
It is officially the end of this crazy year! We may have not had a lot of activity as far as hanging out with friends and family or traveling but something extraordinary happened in the last couple of months. One evening, Robby asked me if I would be interested in doing a simple meditation. He wanted to clear his mind of all the chatter. I was very enthusiastic about it so we started doing a nightly practice. I started by visualizing a protective shield around us by simply setting the intention. I state out loud we do not consent to any negative outside forces and our dreams are for our own growth. Normally, Robby has a lot of nightmares and he has had them for the entire 10 years that we have been together. His typical night had consisted of waking up from a nightmare and then getting up for a couple of hours before being able to fall back asleep. Ever since we started doing the meditations, he hasn’t had any nightmares and has for the most part been sleeping through the night. It is absolutely incredible. This has shown me that our thoughts and intentions are more powerful than we realize.
Creamy Tomato Roasted Pepper Wild Rice Soup - CaliZona
8 - 10 servings
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Large Leek - dark greens cut off - washed and thinly sliced
- 2 Garlic
- 2 Tablespoons Fresh Thyme
- 1/3 Cup Dry White Wine
- 2 Vegetable Bouillon Cube - unsalted or low salt
- 1 Bay Leaf
- 9 Cups Filtered Water
- 1 1/2 Cups Wild Rice - pure wild rice not a blend
- 2 Red Bell Peppers - roasted - seeds and stems removed - diced
- 2 Large Tomatoes - diced
- 2 Tablespoon Sea Salt
- 3/4 Cup Creme Fraiche or Sour Cream
- 3 Cups Half and Half
- 1 Tablespoon Paprika
- 1 Tablespoon Lemon Juice - fresh squeezed
Instructions
Rice
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Cut the dark greens off the leek, cut in half and wash out any dirt from inside the leaves and thinly slice.
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Add the leeks and olive oil to a 5 1/2 quart soup pot on medium-low heat.
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Cook until soft.
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Add the garlic and thyme, cook until the garlic is slightly golden.
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Add the wine and bouillon and mash into a paste.
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Add the bay leaf, water and wild rice.
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Turn to high and bring to a boil then reduce to in between medium-low and low heat.
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Simmer for 70 minutes or until rice is cooked.
Peppers
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Roast the peppers on the stove top on medium-high heat. A gas stove works the best but it will work fine on an electric stove.
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Char the peppers on all sides turning with a pair of tongs.
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When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
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Take a paper towel and rub off the char. It’s ok to leave a little of the char.
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Slice in half and remove the seeds, stems and dice. Set aside.
The Rest
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Dice the tomatoes. Set aside.
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When the rice is cooked, remove the bay leaf, add the peppers, tomatoes, creme fraiche, half and half, paprika, salt and lemon juice.
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Simmer for about 10 minute to incorporate the flavors.
