Roasted Tomato and Wild Rice Soup

Mmm... the picture in the Weight Watchers cookbook looked so good, I had to try it. I was not disappointed. The recipe calls for a fennel bulb, which I could not find. I substituted one leek, cleaned and diced, and a teaspoon of fennel seeds. The flavors are not intense, but they are complex. It's a very good soup, and easy to make.

Roasted Tomato and Wild Rice Soup

5 tsp. olive oil
2 carrots, diced
1 small fennel bulb, trimmed & diced
1 onion, diced
3 garlic cloves, sliced
7 1/2 cups water
1/2 cup wild rice
1 bay leaf
2 pints cherry tomatoes, halved

Heat 2 tsp of oil in a large skillet over medium heat. Add carrots, fennel, onion, and garlic; cook, stirring frequently, until lightly browned, about 7 minutes. Add water, rice, bay leaf, and salt; bring to a boil. Reduce heat and simmer until grains start to pop and rice is tender, about 45 minutes.

Meanwhile, preheat oven to 475. Toss the tomatoes with the remaining oil and place cut-side down on a large cookie sheet. (Line with foil first.) Roasted until skins shrivel and just begin to brown, about 20 minutes.

Add roasted tomatoes and juices to skillet. Cook until heated through, about 5 minutes. Discard bay leaf before serving.

Serves 6.

144 Cal, 4g Fat, 1g Sat Fat, 530mg sodium, 24g carb, 4g fiber, 4g protein, 41mg calcium