Vegan cooking: tomato-rice soup

As it turns out, the tomato-rice soup was another hit, even for me. It seemed more like risotto than soup - I don't know if this is because I let it simmer longer than the recipe indicated because I was multitasking or if it would have been thick anyway. Also, I used white wine instead of red because that's what I had open, and it seemed to be fine. I served the "soup" with southwestern scones (cornmeal with peppers and jalapeños), which were a nice complement. And even eating scones, it felt healthy and packed with good veggies. Plus, two nights of leftovers and we weren't sick of it!