Tomato soup with rice
Tomato soup with rice - a delicious and comforting recipe, perfect for hot summer days! This soup is not just a simple meal, but an explosion of fresh flavors that will refresh your soul and body, making it an excellent choice for a healthy diet. A splendid combination of fresh vegetables and rice, this recipe will win you over from the first spoonful!
Preparation time: 15 minutes
Cooking time: 45 minutes
Total: 1 hour
Number of servings: 6
Ingredients:
- 2 kg ripe tomatoes (ideally choose garden tomatoes for an intense flavor)
- 1 medium onion, finely chopped (the best choice is white onion, but yellow onion can also be used)
- 2 carrots, peeled and sliced (they add sweetness and vibrant color)
- 1 small zucchini, diced (for a pleasant texture)
- 1 small celery, chopped (adds a flavorful and fresh taste)
- 2 cloves of garlic, crushed (for an extra kick of flavor)
- 1 bunch of celery leaves, chopped (optional, but recommended for a fresh look)
- 1 tablespoon of extra virgin olive oil (for a touch of elegance and health)
- 1 liter of chicken or vegetable broth (can be made from concentrate, but homemade broth is always better)
- 1 tablespoon of rice (to thicken the soup and give it consistency)
- Salt, to taste
- 1 teaspoon of sugar (helps balance the acidity of the tomatoes)
Recipe history:
Tomato soup has its roots in ancient culinary traditions, being appreciated for its versatility and freshness. It can be adapted according to the season and available ingredients, and each family has its own version that is often passed down from generation to generation. Today, tomato soup with rice is becoming increasingly popular due to its unique flavor and nutritional benefits.
Preparation method:
1. Preparing the ingredients: Start by washing the tomatoes, carrots, zucchini, and celery well. Peel and chop all the vegetables into suitable pieces. This not only helps you organize but also allows you to enjoy diverse textures in the soup.
2. Boiling the vegetables: In a large pot, add all the chopped vegetables (tomatoes, onion, carrots, zucchini, celery, garlic) and cover them with water. Add a tablespoon of salt and a teaspoon of sugar. The latter will help neutralize the acidity of the tomatoes, giving them a more balanced taste.
3. Boiling: Once the water starts to boil, reduce the heat and let the vegetables simmer for about 30 minutes, until they are well cooked and the flavors have melded together.
4. Straining the vegetables: After the vegetables are cooked, strain the soup, keeping the cooking liquid. Put the cooked vegetables in a blender and blend until you achieve a fine puree. This step will give your soup consistency.
5. Combining the ingredients: Mix the vegetable puree with the strained liquid and the chicken or vegetable broth. Add the rice and the bunch of celery leaves. Bring the soup to a boil and let everything simmer on low heat for 5 minutes. The rice will absorb the moisture and give it a delicious flavor.
6. Finishing the soup: Turn off the heat and add the olive oil for an extra touch of flavor. You can adjust the taste with salt if necessary.
Serving:
Tomato soup with rice can be served hot or cold, making it ideal for hot summer days. I encourage you to serve it in deep bowls or even in mugs for a more casual look. A drizzle of olive oil on top and a few fresh basil leaves will add a special touch.
Serving suggestions:
For a complete meal, you can pair the soup with a fresh arugula salad with parmesan and nuts, or with a slice of garlic toast. Also, a refreshing lemonade or iced mint tea will perfectly complement the meal.
Tips and useful advice:
- Choose ripe tomatoes: Well-ripened tomatoes will make a difference in flavor. If you have access to garden tomatoes, use them without hesitation.
- Vegetable variations: You can add or replace vegetables according to your preferences or the season. Bell peppers, squash, or even peas can be excellent additions.
- Serving variations: If you wish to turn this soup into a more substantial meal, add croutons or feta cheese on top.
Nutritional benefits:
This soup is rich in vitamins and minerals, thanks to the fresh vegetables. Tomatoes are an excellent source of lycopene, a powerful antioxidant, carrots provide beta-carotene, and celery will keep you hydrated. Rice adds complex carbohydrates, making the soup nutritious and filling.
Frequently asked questions:
- Can I use canned tomatoes? Yes, you can use canned tomatoes, but be careful to adjust the amount of salt and sugar.
- Is this soup vegetarian? Yes, if you use vegetable broth, the soup will be completely vegetarian.
- Can I freeze the soup? Absolutely! The soup keeps well in the freezer for up to 3 months. Make sure to let it cool well before storing.
So, don’t hesitate! Prepare this tomato soup with rice that will bring you a sense of well-being and refresh you on hot days. Every spoonful is a celebration of flavor!
Ingredients: 2kg of tomatoes, 1 onion, 2 carrots, 1 zucchini, 1 small celery, 2 cloves of garlic, 1 bunch of celery leaves, 1 tablespoon of olive oil, 1 liter of chicken or vegetable broth made from cubes, 1 tablespoon of rice, salt
