Tomato & Rice Soup

The brown rice added to this soup really helps fill you up.  The honey helps break up the acidity of the tomatoes.  I love this soup.


2 - 28 oz. cans whole peeled tomatoes, crushed by hand
1 14.5 oz. Glen Muir fire roasted tomatoes
1/2 t. salt 
1/2 t. pepper
1/8 t. crushed red pepper flakes
2 T. honey
2 large handfuls fresh parsley chopped
1 vidalia onion, diced
6 large cloves garlic, minced
1 3.5 oz. pkg. sundried tomatoes with basil, julienne sliced
1 32 oz. pkg. organic vegetable stock
1 ½ cups boiling water
1 cup diced carrots
1 cup cooked brown rice


In large soup pot, sauté the onion and carrots with ¼ cup water. 

In a separate bowl pour boiling water over sundried tomatoes.  Leave tomatoes in water for about 5 minutes. Keep water to add to soup later on. 

Add softened sundried tomatoes, crushed whole tomatoes, fire roasted tomatoes, garlic, salt, pepper, honey, parsley, crushed red pepper flakes, reserve water from sundried tomatoes and organic vegetable stock to onions and carrots.  Cook on low for 1 to 2 hours.  Add brown rice to soup 20 minutes before serving.