Tomato and Wild Rice Soup

  • 1 tsp. olive oil

  • 2 cloves garlic (minced)
  • 1 large yellow onion (diced)
  • 1 16oz. can tomato paste
  • 1 tsp. dried oregano
  • 4 ripe tomatoes (diced)
  • 3 cups vegetable broth
  • 1 Tbsp. sugar (optional)
  • 2 cups cooked wild rice
  • Salt and pepper

Heat the olive oil in a large pot.

Add in the diced onion and garlic and cook over medium heat for 5 to 7 minutes, or until the onion begins to soften.

Add the tomato paste and oregano and stir until the onion is coated, continuing to cook over medium heat for 2 minutes.

Add the vegetable broth, tomatoes and sugar and bring to a simmer.

If you would like a smoother soup use an immersion blender to blend the soup if you do not have an immersion blender you can transfer it to a blender. You can also leave it chunky if you prefer.

Transfer the soup back to the pot and add the wild rice. Cook on low heat for 10 to 15 minutes. Serve hot.


Simply Wild: Cooked wild rice stays fresh in the refrigerator up to two weeks. Keep some on hand for quick and nutritious additions to sauces and gravies too!


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