Ingredients
Base Ingredients
- 3 tablespoons avocado oil
- 1 large sweet onion, finely chopped (or shallot if desired)
- 1 tablespoon fine salt
- 1 head of garlic (about 10 cloves), minced
- 1 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 32 ounces marinara sauce (preferably Rao’s marinara)
- ½ cup long grain brown rice
- 8 cups filtered water
Optional Ingredients
- 12 ounces cherry tomatoes
- 1 batch vegan heavy cream
- 2 large handfuls fresh basil leaves, finely chopped
Instructions
- Sauté the onion: In a large Dutch oven, heat the avocado oil over medium heat. Add the chopped onion and salt and sauté for about 10 minutes, stirring often. Lower the heat as needed so the onion softens and begins to caramelize slightly without burning.
- Add garlic, tomato paste, and Italian seasoning: Stir in the minced garlic and Italian seasoning. Reduce heat to low and cook for 5 minutes, stirring frequently to prevent the garlic from browning.
- Combine liquids and rice: Stir in the marinara sauce, rice, water, vegan heavy cream (if using), and cherry tomatoes (if using). Stir well and bring to a boil.
- Simmer the soup: Once boiling, cover the pot, reduce heat to low, and simmer for 30-40 minutes until the rice is fully cooked and the soup thickens.
- Finish with basil: Turn off the heat. Ladle the soup into bowls and garnish with fresh chopped basil before serving.
Notes
- If you prefer a richer texture, add the vegan heavy cream towards the end of cooking.
- For extra flavor, sprinkle with vegan parmesan cheese and serve with crispy bread.
- Monitor the heat during onion sautéing to avoid burning and to encourage caramelization.
- You can substitute brown rice with white rice but adjust simmering time accordingly (about 20-25 minutes).
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegan
