Tomato soup

Tomato soup with rice and beaten eggs: a simple, delicious, and comforting recipe

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 6

Welcome to the wonderful world of soups! Today, I propose you to prepare a tomato soup with rice and beaten eggs, a recipe that combines the freshness of vegetables with the comfort of a warm meal. This soup is perfect for chilly days, as well as for moments when you need a simple yet flavorful dish.

The history of this soup recipe is fascinating. Tomato soup has been appreciated across many cultures over time, symbolizing the warm season due to its main ingredient – tomatoes. In the past, tomato soup served not only as food but also as a way to gather the family around the table, playing an important role in culinary traditions.

Ingredients:
- 2 kg fresh tomatoes (or 2 kg frozen tomatoes, as I used)
- 2 medium onions
- 2 large carrots
- ½ cup olive oil
- 1 handful of fresh parsley
- Salt and pepper, to taste
- 1 handful of rice (about 100 g)
- 2 eggs

Preparation steps:

1. Preparing the tomatoes: If you have fresh tomatoes, wash them well, cut them in half, and place them in a large pot with boiling water. If you are using frozen tomatoes, you can skip this step. Add the tomatoes to the pot and let them boil for 10-15 minutes until they soften. If you have whole tomatoes, you can puree them with a hand blender after boiling.

2. Meanwhile, prepare the vegetables: Peel the onions and carrots. Chop the onion finely and grate the carrots. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until it becomes translucent and soft. Add the grated carrot and continue to sauté for another 5 minutes, stirring occasionally to prevent sticking.

3. Combining the ingredients: After the tomatoes have boiled, add the sautéed onion and carrot to the pot. Mix well and add the chopped parsley, salt, and pepper to taste. Now is the time to add the washed rice. Stir and let the soup simmer on low heat for 15-20 minutes until the rice is cooked.

4. Finishing the soup: In a bowl, beat the two eggs. After the rice is cooked, remove the soup from the heat and add the beaten eggs, stirring quickly to achieve a creamy texture. This way, the egg will cook in contact with the hot soup, giving it a unique consistency.

5. Serving: The tomato soup with rice and beaten eggs is served hot, garnished with chopped fresh parsley, alongside a slice of toasted bread or croutons. This adds a crunchy note and makes the meal a true culinary experience.

Practical tips:
- If you prefer a smoother soup, you can puree the mixture with a hand blender after adding all the ingredients.
- You can add other vegetables, such as bell peppers or zucchini, to diversify the flavor.
- Instead of rice, you can use small pasta or quinoa to create a different version of the recipe.

Nutritional information:
This soup is rich in vitamins and minerals due to the fresh vegetables. Tomatoes are an excellent source of antioxidants, especially lycopene, which contributes to heart health. The rice adds complex carbohydrates, providing long-lasting energy. Each serving has approximately 180 calories, depending on the amount of oil used.

Frequently asked questions:
- Can I use canned tomatoes? Yes, you can use canned tomatoes, but make sure to choose varieties without added sugar or preservatives.
- How can I make the soup spicier? Add a pinch of chili pepper or a little chili sauce during cooking for an extra kick of flavor.
- What other drinks pair well with this soup? Tomato soup pairs perfectly with a glass of dry white wine or herbal tea, such as basil tea.

This tomato soup with rice and beaten eggs is not just a simple recipe, but an explosion of flavors that will remind you of family meals. So put on your chef's apron and let’s enjoy this delicacy together!

 Ingredients: 2 kg of tomatoes (I had more kg, I grated them and put them in the freezer) 2 medium onions, 2 carrots, half a glass of oil, parsley, salt and pepper, a handful of rice, 2 eggs.

 Tags:  tomato soup