I adapted this from the Dairy Goodness site (hah! Take that, Big Dairy! I deleted the butter and substituted non-dairy milk for the cow's milk). The non-dairy milk makes this soup super-comforting, with the rice providing added body and a nice textural surprise. This could become your favorite rainy-day soup!
Start cooking your rice or grains if you need to.
Microwave garlic, onion, and seasonings in a covered bowl (with air holes) for about 3.5 minutes, until the onion is soft.
- 3 cloves garlic, minced
- 1 onion, chopped
- 1.5 teaspoon dried basil, oregano or Italian seasoning (your choice)
- ¼ teaspoon salt and large pinch of pepper
Combine this onion mixture, tomatoes and broth in a soup pot; cover and bring to a boil over high heat. Reduce heat to medium-low and boil gently, covered, for 10 minutes or until tomatoes are very soft. Remove from heat.
- 1 can (28 oz.) crushed tomatoes
- 1 cup vegetable broth
Using an immersion blender in the pot or transfer the soup in batches to an upright blender, purée soup until smooth, and return to pot.
In a separate medium bowl, whisk about 1/4 cup of the milk into the flour, then gradually whisk in the rest of the milk. Pour the flour-milk mixture into pot while whisking constantly.
- 2 Tablespoon all-purpose flour
- 2 cups unsweetened, non-vanilla non-dairy milk
Stir in rice; cook over medium heat, stirring often, for about 5 minutes or until slightly thickened and steaming.
- 1 cup cooked brown rice or mixed grains
Season to taste with sugar (if desired), pepper and salt.
- More salt and pepper if desired
- 1/2 teaspoon granulated sugar (optional)
The soup is ready to serve.