Roasted pepper, scallion and tomato rice soup

** After almost a year and a half of no blog posts, I discovered that my old blog cannot be used because it was linked to my old e-mail. SO, here's a brand new one!



Hello friends!

It was so gloomy and rainy earlier this afternoon. Even though it's August, I was in the mood for a nice, hearty, comforting, simple soup!

I have been eating gluten-free for almost 2 months and feeling MUCH better overall. This soup is gluten-free, low-fat, vegan and DELICIOUS! It also is very easy to make and has only FIVE main ingredients!

What you will need: A 24-oz. jar of roasted red peppers (in water), a 28-oz. can of crushed tomatoes, 1 cup of quick-cook organic brown basmati rice (but you can use any quick-cooking rice really), 2 bunches of scallions (green onions), and 1 cup of vegetable broth.

First, I got my "soup pot" and put in about a cup of vegetable broth, about 15 roughly-cut scallions (everything but the bulbs on the end), and the entire jar of roasted peppers (drain water out into sink first) into a pot and cook on medium heat until scallions were soft.

After that, I added the can of crushed tomatoes, stirred it, and then put it in the blender. I don't have a fancy food processor. Just a plain old 8-year-old Oster blender from Target.

The blender is pretty small, so I only put about half of the soup in, blend it, then transfer to a bowl, then add the rest, blend it, then dump it all back into the pot.

Next, add the rice (1 cup):

Dump it in, add 1 cup of water, stir it, cover and let simmer for about 25 minutes.

While this is cooking, you can tackle that nasty pile of dirty dishes you just added to:

Now you can put it into a bowl and enjoy! The roasted peppers and scallions give a nice hearty twist to the classic tomato-rice combo. I added a dash of ground black pepper and a small sprinkle of shredded cheddar cheese on top, then GOBBLED IT UP!  Enjoy!

I'd love to hear feedback! Thanks and happy creating!