Tomato Rice Soup

The History Kitchen
Fri, 29 May 2015 02:18:56 +0000
Tomato Rice Soup Recipe – Dairy-Free Vegan Tomato Soup with Basmati Rice, Herbs and Spices.<br /><br />According to the USDA, each of us consumes roughly 20 pounds of tomatoes each year (unless you’re allergic, of course). While they now take center stage in most home gardens, there was a time when folks believed that consuming a tomato would cause blood to turn into acid (yikes!), so they were only seen as an ornamental plant. The tomato’s deathly reputation was a result of its resemblance to poisonous nightshade. An old story claims that in 1830, a man by the name of Colonel Robert Gibbon Johnson decided to cause a stir by eating an entire basket of tomatoes while sitting on the steps of the local courthouse. Eventually a crowd gathered, expecting to see him poisoned on the spot. When his demise never came and he remained perfectly healthy, tomatoes were finally accepted as a safe food source, though slightly more safe when processed into sauces and condiments. I’m fairly certain that this wive’s tale has little to do with the tomato’s rise in popularity, but it’s a funny story nonetheless. If there is any truth to it, old Colonel Johnson probably had quite a tummy ache after proving his point!<br /><br />This Tomato Rice Soup recipe was inspired by my favorite version from a nearby restaurant. I’ve always wanted to create a really basic, really scrumptious tomato rice soup, and I’m pretty proud of this one. It’s slightly sweet, slightly acidic and just a tiny bit spicy. It’s my favorite kind of comfort food and would pair perfectly with just about any soup or salad (or grilled cheese sandwich if you’re in the mood!). If you’re planting lots of tomatoes this year, this is one more recipe to must have in your repertoire. Enjoy!<br /><br />Recommended Products:<br /><br />Large Pot with Lid<br /><br />Blender<br /><br />Affiliate links help to support my website and the free recipe content I provide. A percentage of any purchase you make via these links will go towards buying ingredients, photography supplies and server space, as well as all the other expenses involved in running a large cooking website. Thank you very much for browsing!<br /><br /> Beauty shots and styling by Bethany Nauert.<br /><br />Other Great Recipe Ideas<br /><br />Tasty Yummies – Butternut Squash and Roasted Red Pepper Soup<br /><br />Salt & Wind – Slow-Roasted Tomato and Cilantro-Cashew Picnic Sandwich
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