A hot bowl of soup on a chilly day is a perfect way to warm yourself up! We eat this soup year round with grilled cheese sandwiches on a rainy day! It always hits the spot.
Cook your rice (your choice) separate as per package instructions to al dente. In a large soup pot with a lid add 1-22 ounce can whole tomatoes, 2 tablespoons tomato paste (I use it from a tube), one and one half cup low sodium vegetable stock/broth, stir well and break up whole tomatoes, add one teaspoon black pepper, one teaspoon garlic powder, 1 teaspoon parsley flakes, stir and cook on medium heat 10 minutes. Stir during cooking time (the tomatoes will begin to breakdown). Add your rice and stir and place lid back on pot, reduce heat to low/simmer and cook 10 more minutes.
Cut fresh basil into ribbons (chiffonade) for garnish, we love homemade seasoned croutons on top and some grated cheese.
Make a grilled cheese sandwich and have a bowl of this hot soup, you’ll be happy you did!
Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.