This rice and cheese soup recipe is quick, easy, and cheap. Great for vegetarians on a budget and a great way to use leftover rice, and, it's gluten-free as well.
Gluten-free Vegetarian Rice and Poblano Pepper Soup Recipe courtesy of Ener-G Foods. Looking for more vegetarian and gluten-free recipes? You can find dozens of vegetarian and vegan gluten-free recipes here.
Ingredients:
- 1 pound poblano peppers, roasted and de-seeded
- 1 onion, choped
- 1 clove garlic
- 7 cups vegetable broth
- 1 tbsp vegetable oil
- 1 cup leftover or instant rice
- 1 tsp salt
- 1 cup heavy cream
- 2 cups Monterey Jack cheese, cubed
Preparation:
Combine poblano peppers, onion and garlic with 1/2 cup vegetable broth in blender; process until smooth.
Heat oil in 4-quart Dutch oven over medium high heat until hot. Pour poblano mixture into hot oil and add rice. Cook sauce for 5 minutes. Add cream, salt and remaining broth and heat thoroughly.
Place a heaping tablespoon of cubed cheese in bottom of each bowl. Ladle soup over cheese and serve immediately.
