Upgraded Tomato Soup

Upgraded tomato soup with grilled cheese (sharp cheddar on whole wheat sourdough)
I'm a big soup fan in the fall/winter and one of my favorites is tomato soup. Tomato itself has a complex enough flavor that it requires very little to make its soup flavorful. That means that if you haven't made soup before, homemade tomato soup is a good one to try. This recipe uses ingredients you probably already have on hand and tastes much better than the canned version. It's also healthier and around the same price too! 

Upgraded Tomato Soup
Serves 8

1 large onion, minced
2 cloves garlic, minced
1 Tbsp unsalted butter 
2 28oz cans whole peeled tomatoes
2 cups vegetable broth
1 tsp dried oregano
1/2 tsp paprika
3 cups baby spinach
1 cup wild rice
14 oz extra firm tofu, cubed
Salt & pepper

Cook rice according to package directions. Meanwhile melt the butter in a large pot over medium heat. Stir in the onion and garlic. Cook until softened. Add in the tomatoes and spices and use a spoon to break apart the tomatoes into bite sized pieces. Pour in the broth. Bring the soup to a boil, put a lid on it, and then reduce the heat to a simmer. Simmer for five minutes and then add in the spinach. Continue cooking for another five minutes. Remove from heat. 

You could stop there if you're looking for a basic tomato soup recipe. For a hardier option, add a third of a cup to a half cup of wild rice and tofu to each serving bowl. Ladle the hot soup over top. Top with coarsely ground pepper. 







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