Tater Tot Vegetarian Soup Recipe

Directions

Preheat oven to 375 degrees F (190 degrees C).

Stir rice into pot with 1 canister of tomato soup. Stirring constantly, slowly pour in water, cornstarch, oil, onion, stock and broth. Bring to a boil and then reduce heat. Simmer 2 to 3 minutes, stirring constantly. Bring to a full rolling boil, decreasing temperature when necessary.

When the rice has reached a good cooking consistency, transfer it to a large saucepan. Bring to a boil and stir in carrots and curry powder. Reduce heat, reduce heat to low and simmer until liquid is absorbed, about 15 minutes.

Transfer vegetable mixture to hot soup pot and stir saute over medium heat until the vegetables are tender. Stir in water, broth, cornstarch, vinegar, parsley, garlic, paprika, sage, thyme and carrot.

Bring the water to a boil and mix into the soup. Reduce heat to medium low, and cover. Cook, stirring occasionally, for 2 to 3 minutes, stirring occasionally, until carrots are tender. Transfer vegetable mixture back into the pot and stir all together. Reduce heat by ¼ cup, and heat gently to a low boil. Stir in stock, cornstarch, vinegar, parsley and garlic. Reduce heat to medium and simmer until liquid is absorbed, about 15 minutes. Add egg and cornstarch mixture to the soup, stirring vigorously after each addition. Pour into a 9x13 inch casserole dish and refrigerate for at least 1 hour.

In a medium bowl, mix cooked rice, tomato soup mix, carrot, tomato soup mix, carrots, tomato soup mix, potatoes and potatoes.

Cover and refrigerate overnight. Transfer to the refrigerator and shape into a large shape. Wrap smaller portions of the soup around the package and ladle in dipping sauce.

The next morning, preheat oven to 400 degrees F (200 degrees C).

Dip rice and custard into the soup mixture before serving.