“Cheesy” Tomato and Rice Soup

I have a toxic relationship with cheese.  I love it, but it doesn’t love me.

Some days I just want a big bowl of cheesy goodness that I can just eat to my heart’s content. You know, like some really good comfort food!

I know better, of course, cheese and my body don’t mix well at all. This soup recipe is one of the ways I get my cheesy comfort food fix without having the unpleasant side effects that indulging in the regular cheese will get me.

The cheesy and creamy flavors in this tomato and rice soup come from raw cashews and nutritional yeast.  I have been using this combination for years now to replace cheese in recipes (like these) but it still amazes me that it can do that.

The cashews add in a great cholesterol-free protein that will help fill you up, which adds to the comfort food level of this soup recipe.  It is a favorite in our Shred 10 group and our Fabulous Four Project group, so I hope you enjoy it!

“Cheesy” Tomato and Rice Soup

Ingredients:

1 medium yellow onion diced

1/2 cup raw cashews

1.5 Tbsp of Tapioca starch 
(also known as tapioca flour)

2 garlic cloves (peeled and smashed)

2 Tbsp of Nutritional Yeast 

4 cups veggie broth

1 can fire roasted diced tomatoes

2 cups of cooked rice

Directions:

Sauté the onion in a small amount of olive oil (or water if you are plant-based).

Once the onion is getting soft go ahead and add the can of fire-roasted tomatoes to it.

While that is simmering put the cashews, tapioca starch, garlic, nutritional yeast, and as much of the veggie broth you can in a blender. Blend till nice and smooth. Add that mixture to the fire roasted tomatoes and onions. Add any of the veggie broth that is left to the mixture.

Bring to a nice simmer (almost boiling – but not).

Add in your cooked rice and give a good stir.

Salt and pepper to taste.

Serve and enjoy!!

I hope you enjoy this soup recipe! Please feel free to share it with any of your friends and family you think might enjoy it as well!