Roasted Tomato and Wild Rice Soup
Weight Watchers Points: 2 per serving
5 tsp. olive oil
2 carrots, diced
1 small fennel bulb, trimmed and diced
1 onion, diced
3 garlic cloves, sliced
7 1/2 c. water
1/2 c. wild rice
1 bay leaf
1 1/4 tsp. salt
2 pints cherry tomatoes, halved
Heat 2 teaspoons of oil in a large saucepan over medium heat. Add the carrots, fennel, onion and garlic; cook, stirring frequently, until lightly browned, about 7 minutes. Add the water, rice, bay leaf and salt; bring to a boil. Reduce heat and simmer until the grains start to pop and the rice is tender, about 45 minutes.
Meanwhile, preheat the oven to 475 degrees. Toss the tomatoes with the remaining 3 teaspoons oil and place cut-side down on a large rimmed baking sheet. Roast until the skins are shriveled and just begin to brown, about 20 minutes.
Add the roasted tomatoes and their juices to the rice mixture in the saucepan. Cook until heated through, about 5 minutes. Discard the bay leaf before serving.
NOTES: We haven't tried this recipe yet.