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Fast and Easy Tomato and Rice Soup
There are those long days that just never end, and all I want to do is to get home, take a deep breath, put a pot of soup on the cooktop, and usually it will be tomato and rice soup.
Soup makes me feel better on long days, or on days where I don’t feel like cooking anything.
A pot of soup bubbling on the cooktop, Great flavors, Bottom line; it’s a meal in one pot.
I generously pour the soup into a bowl and I start eating. Truly a delightful experience!
4 servings
Ingredients:
50 g butter
1.5 kilo of beautiful red tomatoes (about 10 tomatoes)
Finely chopped onion
100 g tomato paste (2 tablespoons)
A teaspoon of sugar
5 cups of water (liter + cup)
1/4 cup of sweet white wine – nutmeg / water
A third of a cup of balsamic rice
3 tablespoons of chopped basil / parsley
Half a teaspoon of betel nut / teaspoon of sweet paprika
Half a teaspoon of hot paprika
2 tablespoons of a. soup
Half a teaspoon of ground black pepper
Half a teaspoon of salt
Preparation:
1. Heat a pot of boiling water, mark an X on each tomato, boil for 3 minutes, strain, cool, peel and cut into small pieces.
2. Heat a pot, add butter and three tablespoons of oil, fry the onion until lightly golden, add all the ingredients except the rice, boil, reduce heat and cover, cook for about 30 minutes, recommending that you balance the flavors towards the end.
3. Grind the soup coarsely, meaning that there will be pieces of tomato left (optional), add the rice, cook for another 20-25 minutes, if it is too thick, add a little water.
4. Sprinkle with parsley before serving.
Dream
