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Tomato Spinach Soup With Rice That Heals Everything

Recipe by Evelyn Marcella Rivera

A rich, tomatoey broth loaded with tender carrots, celery, and wilted spinach, finished with a cashew cream that makes the whole thing silky without a drop of dairy. A secret dash of baking soda tames the tomato’s acidity and rounds everything into a smooth, mellow warmth.

  • Total Time55 minutes
  • Yield6 servings 1x

Ingredients

Units Scale

Base Ingredients

  • 1 medium yellow onion (fine dice)
  • 2 medium carrots (diced)
  • 2 ribs celery (diced)
  • 2 tbsp garlic (minced)
  • 2 tbsp tomato paste
  • 3 cups low-sodium vegetable broth
  • 3 cups water
  • 1 tbsp white miso paste
  • 1 can tomato sauce (8 oz)
  • 1/4 cup nutritional yeast
  • 1/4 tsp baking soda (neutralizes tomato acidity)

Spice/Herb Mix

  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp dried minced onions
  • 1.5 tsp dried oregano
  • 1/4 tsp cumin
  • 1/2 tsp sweet paprika
  • 1/4 tsp smoked paprika
  • 1 tsp regular chili powder
  • 1 tsp sea salt (1/2 to 1 1/2 teaspoons, to taste)
  • 1/4 tsp black pepper

Cream & Finish

  • 1/4 cup raw cashews (soaked in boiling water)
  • 1/2 cup water (for blending)
  • 5 oz fresh baby spinach (rough chop (~6 cups))
  • cooked rice (for serving)

Instructions

  1. Soak the Cashews: Drop the raw cashews into a small bowl and cover with boiling water. Let them sit for 15 minutes while you prep everything else, then drain and set aside.
  2. Mix the Spice Blend: Combine all spice and herb ingredients in a small bowl and stir so they are ready to go.
  3. Build the Aromatic Base: In a large stockpot over medium heat, sauté the diced onion, carrots, and celery for 7 to 9 minutes until they begin to soften. Add splashes of water if things start sticking (no oil needed).
  4. Bloom the Garlic and Tomato Paste: Add the minced garlic and tomato paste. Stir and cook for one minute until the paste deepens to a rustier color.
  5. Pour Everything In and Simmer: Add the broth, water, miso, tomato sauce, nutritional yeast, and the entire spice blend. Stir well, bring to a boil, then lower to a simmer. Stir in the baking soda (it will fizz slightly). Simmer at a gentle low-boil for 20 minutes until the vegetables are tender.
  6. Wilt the Spinach: Toss in all the chopped baby spinach and simmer for a few minutes until it shrinks into the soup.
  7. Blend and Add the Cashew Cream: Drop the soaked, drained cashews into a high-speed blender with 1/2 cup of fresh water. Blend on high until completely smooth. Pour into the soup pot, stir well, and simmer for 5 more minutes to thicken.
  8. Serve Over Rice: Scoop cooked rice into individual bowls and ladle the hot soup right over the top.

Notes

Do not add the cooked rice directly to the soup pot; it will absorb all the liquid overnight. Keep it separate to ensure leftovers stay perfect. The 15-minute cashew soak is non-negotiable for a silky cream, and the baking soda is essential for mellowing out the acidity of the tomatoes.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course, Soup
  • Cuisine: American, Vegan

Nutrition

  • Calories: 130
  • Sodium: 480
  • Fat: 3
  • Carbohydrates: 20
  • Fiber: 5
  • Protein: 7

Find it online: https://blesseddish.com/tomato-spinach-soup-with-rice-that-heals-everything/