You can use deli or canned tomato soup or make your own using the recipe below.
In the morning place 1 bag sun-dried tomatoes and enough filtered water to just cover the tomatoes in a blender jar. Refrigerate. If you’re using deli or canned soup you can skip this step.
Thirty to sixty minutes before serving remove the blender jar from the refrigerator and puree until smooth. (If using deli or canned tomato soup pour 1/2 of it into the blender container and proceed with the recipe.) Add one & 1/2 cups Tomato Onion Rice (or any leftover cooked brown or wild rice) and 1 drained jar roasted red bell pepper; continue pureeing. Add vegetable broth if needed to puree. Pour the mixture into a medium saucepan adding the one & 1/2 cups Tomato Onion Rice (or any leftover cooked brown or wild rice) and 2 to 4 cups vegetable broth or the remainder of the deli/canned soup; heat over medium heat until hot, but do not boil.
Optional additions:
- Tex-Mex: corn, green chilies, garnish with corn chips
- Mediteranean: pesto, garnish with finely diced raw red bell pepper and/or chopped olives
