Description
A comforting and nourishing tomato soup enriched with rice and fresh vegetables, perfect for chilly evenings.
Ingredients
- 125 – 250 g rice
- 1 – 1.5 liters broth (vegetable or chicken)
- 1-2 carrots, washed and diced
- 1 bell pepper, diced
- 1 small onion, chopped
- 4-5 tablespoons tomato paste
- 1 package passierte tomatoes
- 50 – 100 ml cream
- Salt and pepper, to taste
- Herbs like marjoram and parsley, to season
- A bit of rapeseed oil for sautéing
Instructions
- Peel and chop the onion into small pieces.
- Wash the carrots, then cut them into slices or cubes.
- Clean and chop the bell pepper.
- In a pot, heat some rapeseed oil and add the chopped onions. Sauté until they turn translucent.
- Add the carrots and bell pepper to the pot and stir for a few moments.
- Integrate the tomato paste and let it roast with the vegetables.
- Pour in the broth and passierte tomatoes, bringing the mixture to a boil. Reduce to a simmer and cook until the carrots are tender.
- Cook the rice in a separate pot.
- Season the soup with herbs and spices halfway through cooking.
- Finish with a splash of cream, mixing well.
- Stir in cooked rice and combine thoroughly.
- Serve in bowls, garnished with chopped parsley.
Notes
Adjust thickness of soup by varying broth and passierte tomatoes. Add more vegetables if desired.
