Tomato soup with rice

Tomato Rice Soup - a warm and comforting recipe

Total preparation time: 1 hour
Preparation time: 15 minutes
Cooking time: 45 minutes
Number of servings: 4-6

Tomato rice soup is one of those classic recipes that reminds us of quiet days spent with family, when each spoonful of soup was filled with love and warmth. This soup is not only delicious but also nutritious, packed with vitamins and minerals that strengthen our immune system. It is perfect for cool days when we want to warm our souls and bodies.

In this recipe, we will combine fresh tomatoes with healthy vegetables and rice, creating a flavorful and nourishing soup. So, let’s get cooking!

Necessary ingredients:

- 6 large tomatoes (approximately 800 g)
- 400 g homemade tomato paste
- 4-5 liters of water
- 1 parsnip root
- 1 tablespoon of bell pepper paste
- 1 medium onion
- 1 carrot
- Salt, to taste
- Pepper, to taste
- 1 small cup of rice (approximately 100 g)
- Dried basil, for sprinkling at the end

Preparation steps:

1. Preparing the tomatoes: Start by putting a pot of water on the heat. When the water begins to boil, add the whole tomatoes. Let them blanch for 30 seconds, then remove them with a slotted spoon onto a plate. This step will make the skin of the tomatoes peel off easily.

2. Preparing the vegetables: Peel the parsnip root and wash it well, then grate it on a large grater. Peel, wash, and dice the carrot. Peel, wash, and finely chop the onion. These vegetables will add depth and flavor to your soup.

3. Boiling the vegetables: In a large pot, add 4-5 liters of water and the prepared vegetables (grated parsnip, diced carrot, and chopped onion). Cover the pot with a lid and let it boil over medium heat for about 30 minutes, so the vegetables soften and the flavors combine.

4. Peeling the tomatoes: Meanwhile, peel the blanched tomatoes. When they are cool, grate them to obtain a fine puree. This puree will give the soup a velvety texture and an intense tomato flavor.

5. Adding the ingredients: After the vegetables have boiled, add the tomato puree and tomato paste. Mix well and let it simmer for a few minutes until the tomato juice is perfectly integrated into the soup.

6. Adding the rice: Rinse the rice in 2-3 waters under a cold water stream to remove the starch. Add the rice to the pot, stirring gently. Let it boil for 15-20 minutes until the rice is cooked and becomes soft.

7. Seasoning: Finally, add salt and pepper to taste, as well as the tablespoon of bell pepper paste, which will add a slightly sweet and aromatic note. Once the soup starts boiling again, remove the pot from the heat.

8. Serving: Let the soup cool slightly, then serve it in bowls. Sprinkle dried basil on top for an extra flavor boost.

Serving suggestions: Tomato rice soup is delicious and simple, but you can enhance it with a slice of fresh toasted bread or crunchy croutons. A bottle of dry white wine or fresh lemon juice would perfectly accompany this dish.

Nutritional benefits: This soup is an excellent source of vitamin C, B vitamins, and fiber due to the fresh vegetables. Tomatoes are rich in lycopene, an antioxidant that supports heart health. And the rice adds complex carbohydrates, providing the necessary energy for an active day.

Frequently asked questions:

1. Can I use canned tomatoes?
Yes, you can use canned tomatoes instead of fresh ones. Make sure to choose a variety without additives.

2. What other vegetables can I add?
You can experiment with vegetables like bell peppers, zucchini, or celery to vary the soup's flavor.

3. How can I make the soup spicier?
Add a little chili pepper or chili flakes during cooking to give the soup a spicy kick.

4. Can I freeze the soup?
Yes, the soup can be frozen, but it is recommended to avoid long-term storage, as the rice may become mushy after thawing.

This tomato rice soup is more than just a simple recipe; it is a way to bring warmth and comfort on colder days. I encourage you to try this simple recipe and enjoy every bite! Enjoy your meal!

 Ingredients: 6 large tomatoes, 400g homemade tomato paste, 4-5 liters of water, 1 parsnip root, 1 tablespoon of bell pepper paste, 1 onion, 1 carrot, salt, pepper, dried basil, 1 small cup of rice

 Tags:  soup tomato soup vegetables