This Rustic Tomato Rice Kale Stew is bliss in a bowl I tell you. No, really, seriously. Having a gloomy day? Need some warming up? Need a hug from your soup bowl? This is the recipe for you.
I don't know why, but I had a random craving for "Tomato Rice Soup" yesterday. Since I have not had 'tomato rice soup' in forever, it caught me off guard. But since I actually had some leftover cooked rice in the fridge and a can of fire-roasted tomatoes, I knew I could easily whip something up in a flash. Under twenty minutes actually since my rice was pre-cooked.
This thick and creamy tomato veggie soup turned out even better than my taste buds imagined. I added in some organic, sweet peas and carrots (from a frozen bag!) And some thinly chopped kale just begging to be pulled from my fridge veggie drawer. A few warming spice accents and a generous helping of nutritional yeast and my perfect tomato rice stew was born. And this was my first time making tomato rice soup since I usually use pasta or beans. So thick and creamy, I had to call this a stew. So for some serious comfort food in a flash, whip up my recipe..
vegan grilled cheese sticks + croutons..
Hello Italy. Did I channel my Italian grandmother while making this? Tastes like it! This rustic Italian-y recipe is how I picture stews and soups from a hundred years ago, simmered and bubbled and boiled over a glowing gold flame stove, in a heavy iron pot, in a tiny farmhouse in Italy, overlooking rolling vineyards and winding dusty paths, a powder blue sky with dots of puffy clouds passing by. Virtual vacation via this bowl!
Well this classic-tasting recipe stands the test of time for sure. And it appreciates a veganized update.
I know, I know, I JUST posted a grilled cheez + tomato soup post. But this is different guys. This is not just a basic tomato soup. This is a full on, super chunky, rich and creamy tomato, rice and veggie STEW. A meal in a bowl for sure.
Beer Brats. As a last minute decision, I added in one Tofurky vegan "beer brat" sausage to this stew. While the stew doesn't need it for flavor, it really does add an extra punch of deliciousness. Plus extra protein. It is optional, but advised! You could also add in healthy, protein-rich canned beans or lentils to this soup.
Peas 'n Carrots. Those colorful frozen veggies that I hesitated to add actually added an incredible vibrant sweetness to this soup that I loved! Plus more veggie goodness.
Alongside: Grilled Cheese Sticks! Get my grilled cheese recipe in this post. I sliced them in long strips and added a few cubed bits on top of the soup as "croutons."
Nutrition per serving (4 generous servings per recipe - not including grilled cheese garnish or Tofurkey add-in)
Rustic Tomato Rice Kale Stew
vegan, makes 4 generous servings
28 oz. can of fire-roasted tomatoes
3 cups vegetable broth
½ cup nutritional yeast (or to taste)
1 bunch of kale (I used dino kale)
1 ¼ cups rice, cooked (I used white basmati rice)
¾ cup frozen pea + sliced carrot blend, organic
2 bay leaves (remove before serving)
1 heaping tablespoon chili powder
pepper/salt to taste (at least ½ teaspoon salt)
1 teaspoon garlic powder or 2 cloves, chopped
2-4 pinches of cayenne (to taste - adds warmth)
1 Tofurky Beer Brat vegan sausage, sliced (optional)
garnish: fresh parsley (you can also add a handful of chopped parsley to stew)
Directions:
1. Rice: If you do not have cooked rice on hand, you will need to cook ahead of time and set aside. (You could also add rice directly to boiling broth + more broth or water and cook for a longer period of time, but that was not the method I used.)
2. Add your tomatoes to a blender or food processor. Blend on low until smooth. Add in 1 cup of veggie broth the ease the blending a bit.
3. Pour the tomato mixture plus remaining veggie broth in a large soup pot. Bring to a boil.
4. Add in the spices, bay leaves, frozen veggies and reduce heat to simmer. When the frozen veggies have broken up and appear cooked through add in all remaining ingredients like the finely sliced kale and rice. Season to taste adding more spice and salt if desired.
5. Simmer on low until ready to serve - at least ten minutes or until Tofurky becomes tender.
6. Serve with fresh parsley on top. Remove bay leaves before serving.
Serve with grilled vegan cheese croutons and sticks. recipe.
typhoonikan says
Made it! Couldn't find nutritional yeast, though. Customized it by adding roasted tomatoes, chorizo and whipping cream. Very hearty.
Jazzy says
Delicious! I subbed rice for multi colored quinoa and used vegan spicy chorizo. Soooo good! Thank you for this, and other amazing recipes!
Kathy Patalsky says
Glad you liked it Jazzy!!
Meghan Barlen says
I wanted to use up some of my many garden tomatoes and came across this recipe. I subbed the canned tomatoes for about 2 lbs of fresh tomatoes + 1 tbsp smoked paprika. It was delicious and I will be making it again very soon. Thanks for the recipe.
Kristine says
Easy to make and fantastic to eat. Thanks so much for this delicious recipe. It really hit the spot on this snowy Monday night.
Guest says
When you say a pinch, do you literally pinch the cayenne yourself or a spoon that measures a dash?
Kali says
I had the same question...if you scroll down a little she answers it for someone else. Basically just for taste.
LP says
I think this recipe looks amazing....I am wondering about the nutrional yeast!? What purpose does it serve...i have all other ingredients, so just wondering if this is something that can be left out....or is it crucial for the soup!??
Tina Muir says
Yummy! Those pictures all make me drool! Yum! This is such a great twist on regular tomato soup! Yum! I will have to try very soon 🙂
Amanda says
I never post comments, but I had to send you a big thank you for posting this soup. I skip the fake meat and vegan grilled cheese, but follow the recipe exactly otherwise, and it is by and large our favorite tomato soup ever. That's a huge compliment considering my boyfriend doesn't even like tomato soup, or tomatoes. We have made this at least 10 times since finding the recipe. Love it!!
Jody says
I made this last night but I didn't have frozen peas/carrots, so I used a frozen fire roasted onion/bell pepper mix. It was so delicious! It will definitely become a regular in my house.
Christine says
This is one yummy soup! Do you think it will taste good with lentils added?
Kathy Patalsky says
Yup! 🙂
Monica Oquendo says
Thanks for the fast response, it looks like this week menu is almost all from Happy Healthy Life. Yesterday I made the sweet potato spirals (for the second time) and we loved it. You need to make a recipe book rush 🙂 and of course i'm going to buy 365 Vegan Smothies
Monica Oquendo says
I have everything except the fire-roasted tomatoes, can regular canned tomatoes do the trick?
Tarrah says
Sooooo delicious!
Danielle Dewar says
This looks really awesome! I really enjoy following your blog!
Elisa Yim says
just made this soup, and it is amazing! super simple and quick, and oh so flavorful. thanks so much for the recipe, i know im going to make this all the time in the winter!
Kathy Patalsky says
Yes! Accidental vegans are the best!! 🙂 🙂 easy to love the lifestyle once you try it right?
Michelle Castaner Goehler says
This was sooooo yummy!! Full meal, all in one, delight. Thank you! As usual, your recipes don't dissapoint.
Heather Shelby says
ok, so this is a very odd question... what font did you use for "Love. The. Steam." ? I love it and have been looking for one similar for a scrap booking project. Thanks!
Kathy Patalsky says
Any time! It is kinda like a seasoning or dry spice where you can add it to taste. You can even sprinkle more right over top just before serving.
sarah says
I recently bought nutritional yeast to make cheesy kale chips. I am not really familiar with the product and was unclear about when to add it to the soup?!? Do I blend it in? Add it with the veggies? Add it toward the end with the kale?
Kathy Patalsky says
Haha LOVE it 🙂
Stella Schultz says
THEY WANTED MORE!!!
My family enjoyed this soup so much the first time, they asked me to make it again!
I followed Debbie Swanson's comment and subbed out the peas and carrots for black beans and fire-roasted corn. First time I used basmati rice, second time I used quiona. My guys liked them both. (Myself, I like the rice better for this).
Also, because I'm feeding 3 guys, I added 4 links of veggie sausage. (Husband wants peas, carrots, black beans AND corn for next time!). Thanks Kathy!
Kathy Patalsky says
🙂 happy to hear that!! Enjoy!
Morgan | Mrs. Priss says
SO excited to try this tonight. I happen to have everything I need, which is perfect because I look like a complete beast from laying around all afternoon and reaaally didn't want to go to the grocery store, ha! Thanks for the amazing recipes... they never fail me!
Kathy Patalsky says
Thanks Nikki! So happy you loved it 🙂
Nikki Farrow says
LADY!!!! OMGoddess! This was just amazingly delicious! I just finished a bowl and sat in a catatonic state for about two minutes in happy-belly-full-and-warm-inside-mode :D. A few changes I made were using frozen peas but fresh carrots. I get local produce delivered every two weeks and just happened to have the fresh carrots available. I also added about 1/4 cup of almond milk instead of the nutritional yeast. For the croutons, I made a rosemary and vegan butter mixture to put on them before grilling, and the deep taste of the rosemary just settled right in to the soup for a whole experience of....Aaaaah....Just fabulous! I can't wait for your book - congrats on another recipe well done!
Kathy Patalsky says
I have yet to go to Italy but my mom always said Florence was her absolute favorite region 🙂
Kathy Patalsky says
Actually yes !!! Sassaferato Italy actually. (Totally spelled that wrong...) 🙂
Caterina Nepi says
I think Sassoferrato is near Tuscany, in the Marche region... Anyway, greetings from Florence 🙂 I really love your blog!
Angie says
I just whipped this up for lunch, and I'm eating as I type this. Wow!!! Such a fast and easy recipe, and absolutely delicious and satisfying! I'll be making this frequently, I'm sure. Thank you!
Caterina Nepi says
Is your grandmother from Tuscany? Because... The recipe and your virtual vacation really reminds me of it 😀
Kathy Patalsky says
Thanks so much Nancy! Yes I think wild rice would be lovely in this soup!
Nancy says
Kathy - I just love your blog. You are amazing and so creative with all of your wonderful vegan recipes. Everything I have tried is so delicious - this is my go-to page everyday!
Wondered with this soup if you I could use wild rice blend instead of the white basmati rice since I currently ran out?
Kathy Patalsky says
Yay I will be making if again too! 🙂 thanks!
Ashley Rizzo says
Yes. Just....yes.
jenn rivera says
Made this tonight! Followed the recipe exactly and it is fabulous!!! Thank you...will definitely be making again!
Sarah Almodovar says
I saw this post while I was on vacation and knew that it would be one of the first meals I cooked when I got home to blizzard-struck Connecticut! I made it last night and was not disappointed-- this is wonderfully hearty, warming comfort food. I made some modifications-- collards instead of kale (very slim greens pickings at the grocery stores here!), shelled edamame for frozen veg mix, and homemade chipotle sweet potato seitan sausage-- and am excited to try the original and some other variations in the future. This is definitely a keeper! Thank you for continuing to share your recipes-- you are an inspiration!
peace2mankind says
I didn't have any peas so doubled on the carrots, sliced 8 garlic
cloves ( garlic lover so 8 is nothing for me), added a couple of
tablespoons of sambal oelek and sriracha, a couple of field roast italian sausages and orzo instead of rice. So filling and flavorful! Thanks again for another keeper!
Rachel Lewis says
I made this today for my very-not-vegan family and they (and I) loved it. I stayed true to the recipe. Great flavor, nice collection of textures. Very hearty, especially served with the grilled cheese you recommended. I think we'll be seeing this soup at least a few times through upcoming falls and winters. Thank you for the great recipe--and all your great recipes. Your blog has been a great resource.
Kathy Patalsky says
hahahahah you are cracking me up. I wish I could ship your out a pot of soup to slurp down. (Or stick you feet in) wait, what did I just say? 🙂 Soup wishes to you!
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♕ ⓈⓄⓃⓃⓎ ⒸⒽⒾⒶ ™ ♕ says
I love your blog so much always such great recipes! I'm going to make this stew this week.
Jennifer says
Awesome Vegan Soup! WOW!
Lani Strom says
love that you are starting to do oil free recipes..There is a huge following for that..Thank you!!
LindsayLovesVeggies says
This sounds incredible! I've actually been wanting to make a soup like this lately! Thanks for the recipe! 🙂
Tatelor says
This was fantastic! My modificiations: 1) a whole bag of frozen peas and carrots. 2) two Tofurkey kielbasas. 3) a tablespoon of Sriracha.
I'm under the weather, and it really hit the spot.
Jessica Megan says
Will be making this in the near future. It looks amazing!
Erin Haslag says
This looks so cozy! Cannot wait to try the recipe!
Debbie Swanson says
I made this with some substitutions, corn and black beans and field roast sausage. Splash of apple cider vinegar and it was really tasty. Great for our snow, windy day. Thanks!
The Vegan Cookie Fairy says
Hmmm, this would be perfect any day of the week or weekend! Can't wait to try it. And I cannot believe how low-cal that is! Perfect 🙂
slywlf says
Note to self - find and stock up on jars of fire roasted tomatoes, or learn how to make them. I don't do cans - been reading too much about that toxic lining problem, especially with tomatoes. The recipe sounds absolutely scrumptious! Wish I could make it right now - cccccold!!!
NS Services for Autism says
ohmygod you're killing me. i just came in from shoveling snow, that's a lie, I just came in from playing in the snow with the dog and am HUNGRY and cold and this looks uh-MAY-zing. i have nothing here even REMOTELY close to making this soup today and my car is pretty snowed in at this point (re-read sentence one). i want to smell it. i want to taste it. I. Want. To. Stick. My. Ice. Cold. Feet. In. It!
Christina says
This looks incredible and so easy to make! I love that you utilize the blender. I am not sure if you have done a post in the past, but I would LOVE to see a post on your food photography. Your photos are amazing.
Kathy Patalsky says
Thanks for reporting back so quickly! Glad you liked! Tempeh would be nice in this...
Lydia says
Just made this with a few modifications (because I didn't have everything on the list). It's wonderful!
I added in some small chunks of tempeh, left out the rice (to be paleo) and kept it really thick. Fantastic tasty stew!
Kathy Patalsky says
Both. It thickens a bit and adds a punch of savory cheezy flavor that really makes the tomato and veggie flavors pop. It is optional, but advised!
AlPe says
I have a question. What is the function of the nutritional yeast here? I have some but I've only used it on "cheesy" kale chips. Does it have a "cheesy" function here too or thickening..something else?
Kathy Patalsky says
Oh this will be quite tasty is cold or warm weather! I'm loving it here is LA (tastes so good with these cold LA temps, low 50's today!) ..I know 50 degrees will sound HOT to many readers though!! 🙂
Gloria Kersh says
it's in the 70's here but I WANT this soup!!! I may have to give this a try this weekend, warm weather or not!!
Mary says
This looks so delicious and healthy - perfect for a cold snowy day like this!!
mary x