I love soup as a meal prep staple mainly because it warms the soul and my hands and it is stackable. Winning. Enter Tomato Risotto Soup. To be honest though you do not have to “treat” this as a soup. It can also be used as a normal tomato flavoured risotto by reducing the liquid to only 2 cups (like you would normally do when cooking risotto).
1/2 small red onion
2 cloves garlic, crushed
1 cup risotto rice
3 cups water
1 vegetable buillon cube
1 can (400g) organic chopped tomatoes
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
Brown the onion and garlic in olive oil. Add in the rice and stir. Add in the water and buillon cube and bring to a boil. Lower the heat and simmer for 15-18 minutes. Add in the tomatoes and simmer for five minutes. Add in the herbs and salt and pepper and combine. Serve with a sprig or rosemary or fresh basil. Enjoy!
Ps. If you want the soup to be more liquid just add another cup of stock or water.