Tomato soup with rice

Tomato Rice Soup – a culinary treasure full of freshness

Who doesn't love a well-made tomato soup that reminds us of sunny summer days? This tomato rice soup recipe is not only simple but also extremely tasty and healthy. Perfect for cooling off on hot days, this soup is packed with fresh vegetables, and the rice gives it a pleasant texture. Additionally, it is an easy recipe to adapt, making it ideal for any occasion.

Total time: 50 minutes
Preparation time: 20 minutes
Cooking time: 30 minutes
Servings: 4

Necessary ingredients:
- 1 kg of ripe tomatoes (choose quality tomatoes for an intense flavor)
- 1 medium onion (onion adds sweetness to soups)
- 1 carrot (for added flavor and color)
- 1 small zucchini (optional, but adds an interesting texture)
- 2 cloves of garlic (for a flavorful taste)
- 1 bunch of celery leaves (adds a fresh note)
- 1 tablespoon of olive oil (preferably extra virgin)
- 1 tablespoon of rice (optional, but recommended to make the soup heartier)
- Salt (to taste)
- 2 cups of chicken broth (or water, for a vegetarian option)

Step by step: Preparing the tomato rice soup

1. Preparing the ingredients: Start by cleaning and washing all the vegetables. Chop the onion into small cubes, the carrot into thin rounds, the zucchini into cubes, and crush the garlic cloves.

2. Boiling the vegetables: In a large pot, add all the chopped vegetables along with a teaspoon of salt. Fill the pot with water, enough to cover the vegetables. Place the pot over medium heat and let it boil for 15-20 minutes until the vegetables are soft.

3. Creating the puree: Once the vegetables are cooked, strain them, but keep the water in which they boiled (this is full of flavor). Place the cooked vegetables in a blender and puree until you achieve a smooth consistency. If you prefer a thinner soup, add a little of the boiling water.

4. Mixing with the broth: Pour the vegetable puree back into the pot with the boiling water and mix well. If the soup is too thick, add more water from the same water in which the vegetables boiled until you reach the desired consistency.

5. Adding the rice: Place the pot back on the heat. When the soup starts to boil, add the rice and the well-washed celery bunch. Let it boil for 5-6 minutes until the rice is cooked.

6. Finishing the soup: After the rice is cooked, remove the celery leaves. Add the olive oil, mix well, and turn off the heat. Let the soup cool slightly before serving.

Serving and suggestions:

This soup is delicious served hot, but you can also experiment with a cold version, perfect for hot summer days. You can add toasted bread croutons or a spoonful of sour cream on top for an extra creaminess. Additionally, you can garnish it with fresh basil or parsley leaves for a special look and fresh taste.

Stories and memories:

This soup has always been a constant presence in our home, both in childhood and now. I remember how my mother would make it every summer when tomatoes were in season, gathering us all at the table, where the aroma of the soup filled the entire house. It’s a recipe that not only blends flavors but also creates memories!

Nutritional benefits:

Tomatoes are an excellent source of lycopene, an antioxidant that helps protect heart health. Onion and garlic contribute to strengthening the immune system, while rice adds complex carbohydrates for energy. This soup is low in calories, with about 150 calories per serving, making it a healthy choice for anyone looking to maintain an active lifestyle.

Frequently asked questions:

- Can the soup be made in advance?
Of course! The soup can be made a day in advance and stored in the refrigerator. It can also be frozen to be enjoyed later.

- Can I use canned tomatoes?
Yes, if you don’t have fresh tomatoes on hand, you can use canned tomatoes. Choose those in their own juice for the best flavor.

- What are the possible variations of the recipe?
You can add other vegetables, such as peppers or squash. You can also replace the rice with quinoa for a gluten-free option.

Tips for a perfect result:

- Choose ripe and flavorful tomatoes, as they will make a difference in the final taste of the soup.
- Don’t skip the straining step of the vegetables, as this will ensure a smooth soup without large chunks.
- Experiment with spices like basil, oregano, or thyme to personalize the soup's flavor to your taste.

I wish you happy cooking and hope you enjoy this tomato rice soup, which will not only cool off hot days but will also bring a touch of nostalgia in every spoonful!

 Ingredients: 1 kg of ripe tomatoes 1 onion 1 carrot 1 small zucchini 2 cloves of garlic 1 bunch of celery leaves 1 tablespoon olive oil 1 tablespoon rice salt 2 cups chicken broth