Light Tomato Soup with Rice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g tomato (s), fully ripe
- 1 onion (s), red
- 2 tablespoon olive oil
- 2 teaspoons herbs, mixed dried
- 60 g rice
- 600 ml vegetable stock
- 3 teaspoons tomato paste
- 1 teaspoon sugar
- salt and pepper
- Sambal Oelek
- 0.5 ½ bunch parsley
- 1 handful grated cheese or 2 tablespoons cremefine or crèmefraîche
Print Recipe
Pin Recipe Instructions
- Wash the tomatoes and cut them into very small cubes. Peel and finely chop the onion.
- Heat the oil in the stock pot, add the onion and herbs and fry briefly until the onions are soft. Always stir. Now mix in the rice and stir until all the grains are coated with the oil. Add tomatoes and broth and bring the soup to a boil. Season with salt, pepper, sugar, tomato paste and sambal oelek and let the soup simmer for about 30 minutes. Finally, finely chop the parsley and mix in with the crème fraîche or cremefine or grated cheese (to taste) and season the soup again.
- Freshly baked baguette goes very well with it.
- The amount is enough for 4 people as a starter or for 2 people as a main course.
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