Tomato and Pepper Soup with Rice and Onions
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 medium pointed peppers, red
- 3 cans tomato (s), peeled
- 200 ml tomato (s), passed
- 1 bunch spring onion (s)
- 2 small onions
- 2 tablespoon salt
- 2 tablespoon herbs Provence
- some olive oil
- 1 packet rice
- 1 tablespoon pepper
- 1 small chilli pepper (s), dried
- some water
- Parmesan
Print Recipe
Pin Recipe Instructions
- Wash the peppers, spring onions and onions. Dice the peppers and onions and cut the spring onions into small slices.
- Then fry everything briefly in a pan in a little olive oil, add salt, pepper and herbs and pour the pureed tomatoes on top, bring to the boil for about 5 minutes, then add the peeled tomatoes and the crumbled chilli pepper. Fill the pot with water so that it is about 2/3 full. (I use my 3.5 liter pot for soups). Mix everything well and then cook on the highest setting for 20 minutes.
- Puree the soup and then add the rice. Now cook the soup for 5 minutes on the highest setting and then simmer for about 10 minutes. Try it at this point and, if necessary, add salt, pepper and herbs.
- The soup is ready when the rice is still slightly crunchy. Sprinkle some grated parmesan over the top before serving.
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