Wednesday, January 6, 2010

TOMATO-RICE SOUP WITH ROASTED GARLIC AND NAVY BEANS

Yesterday I Made:
TOMATO-RICE SOUP WITH ROASTED GARLIC AND NAVY BEANS for DINNER.
Rich tomato soup with brown rice, roasted garlic, and navy beans.

I had really high hopes for this soup and it did not disappoint!!!
It was rich, thick, filling, and oh-so garlicky.
ROASTED GARLIC, that is!!!

*To roast a whole head of garlic, all you do is cut off the top, exposing the inside of the garlic.
Drizzle with a little olive oil and wrap tightly in foil.
Bake in a 375 degree oven for 25 minutes or until soft and cloves have turned golden brown.
Once cool, squeeze the garlic cloves out of the skin and into a small bowl and mash with a fork until smooth.*
You can also smear it over toasted bread...yum yum!!!

Leftover soup tends to thicken up a little too much, but can easily be thinned out by adding water or vegetable broth.

Topping ideas: chopped avocado,diced jalapenos, green onions, vegan sour cream, or red chili pepper flakes.

3 comments:

Jess of Veg Out! said...

Looks fantastic!

aTxVegn said...

I've been wanting to try this recipe. Thanks for the great review - and the great garnish ideas!

VnV said...

Looks yummy for a cold day. Thanks for the recipe. BTW did you make it to Gelato Classico in Mountain View yet? You had asked for directions.