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Old-Fashioned Tomato & Rice Soup
I grew up eating this soup, a little girl who wanted to eat only grandma’s soup every afternoon. Oh, how I love it. To this day I can’t say no to tomato soup, It’s been years and I still make it.
Can you hear the rain outside? Put a pot on the cooktop, Put the rolls in the oven, The smell of the soup and the rolls wafts through the kitchen and you have a wonderful dinner.
3 servings
Ingredients:
Medium onion, diced
7-8 ripe red tomatoes / 800g can of diced / grated tomatoes
2 teaspoons tomato paste
1 liter of water (4 cups)
1 heaped teaspoon sugar
3 tablespoons basmati / jasmine / Persian rice
Spices:
1 teaspoon sweet Moroccan paprika
2 tablespoons a. Soup
1/2 teaspoon ground black pepper
1/2 teaspoon salt
Preparation:
1. Bring a pot of boiling water to a boil, mark an X on the bottom of each tomato, cook for 3 minutes, drain, let cool, peel and cut into small cubes.
2. Heat a medium pot with 3-4 tablespoons of oil, fry the onion over medium heat until it starts to turn golden, stirring occasionally, add the tomatoes, puree, sugar, water and spices.
3. Bring to a boil, reduce heat to medium, cover and cook for about 40 minutes, add the rice, continue cooking for another 20-30 minutes and turn off the heat.
