Simple Tomato Soup with Rice
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 ml tomato (s), passed
- 0.5 ½ small onion (s)
- 2 teaspoons, heaped vegetable stock, instant, lightly heaped
- 100 ml water
- 1 tablespoon marjoram, rubbed
- 2 tablespoons oil
- pepper
- 20 g rice
- Water (salt water)
- possibly crème fraîche
Print Recipe
Pin Recipe Instructions
- Cook the rice in salted water according to the instructions on the packet. Cut the onion into small pieces, while the oil can be slowly heated in a saucepan (caution: do not let the oil get too hot!). Sweat the onion pieces in the oil over medium heat until they are translucent, but do not let them turn brown.
- Set the stove to a low temperature and then add the tomatoes and the water. Season the soup with the stock powder and marjoram, season with pepper. Let the lid simmer for about 5 minutes.
- Then add the (drained) rice, stir and simmer for another 5 minutes with the lid closed. If you like, refine the soup with a spoon of creme fraiche. Light bread can also be served very well.
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