Tomato soup

Name: Tomato soup
Ingredients: Whole frozen tomatoes Whole tomatoes in a jar one cup of rice 50 ml oil 2 green bell peppers 2 onions 2 carrots salt fresh parsley

Sezon - Tomato soup by Aura K. - Recipia

Tomato Soup with Rice - A warm and comforting recipe for chilly days Of course, nothing compares to the warm aroma of a tomato soup, especially on cool winter days. This recipe is perfect for making use of frozen or canned tomatoes from your summer garden, alongside fresh vegetables from your pantry. Whether you choose to prepare it with fresh or canned tomatoes, the result will be a flavorful soup that warms your soul and brings back the warm memories of summer. Total time: 1 hour Preparation time: 20 minutes Cooking time: 40 minutes Servings: 6 Ingredients: - 1 kg whole frozen tomatoes (or canned tomatoes) - 1 kg fresh tomatoes (optional, for the warm season) - 1 cup of rice - 50 ml sunflower or olive oil - 2 green bell peppers - 2 large onions - 2 large carrots - Salt to taste - A bunch of fresh parsley, finely chopped - (Optional) 2-3 potatoes, diced (depending on preference) Step-by-step preparation: 1. Thawing the tomatoes: Remove the frozen tomatoes from the freezer and let them thaw slightly so you can peel them. If using canned tomatoes, you can skip this step. 2. Preparing the vegetables: Peel the onions and peppers, then chop them finely. Grate the carrots, which will help release their sweet and aromatic flavor. If you choose to add potatoes, cut them into small cubes for even cooking. 3. Sautéing the rice: In a large skillet, add the oil and heat it over medium heat. Add the rice and sauté for 2-3 minutes, stirring constantly, until it becomes slightly translucent. This step will help the rice maintain its shape and not turn mushy. 4. Boiling the vegetables: In a large pot (about 6 liters), add water and put it on the heat. Once the water begins to boil, add the onion, pepper, carrot, and, if using, the potatoes. Let the vegetables boil for 10 minutes. 5. Adding the tomatoes and rice: Add the thawed tomatoes (or canned) and the sautéed rice to the pot. Add salt to taste and let the soup simmer on low heat, stirring occasionally, until the tomatoes and rice are well cooked (about 30 minutes). 6. Finishing the soup: With 5 minutes before turning off the heat, add the chopped parsley. This will add a fresh note and vibrant color to the soup. 7. Serving: The tomato soup is served hot, alongside a slice of fresh homemade bread. This will soak up the delicious broth, making each bite even more flavorful. Useful tips: - If you want a heartier soup, you can add more rice or potatoes, depending on preference. - You can experiment with different herbs, such as basil or thyme, to add new flavors. - If you like a tangier taste, you can add a little lemon juice or a tablespoon of vinegar at the end. - The tomato soup can be stored in the refrigerator for 2-3 days, and its flavor will intensify as it sits. Nutritional benefits: Tomatoes are full of vitamins C and K, as well as lycopene, a powerful antioxidant that helps protect the body against diseases. Rice provides complex carbohydrates, while the vegetables add a rich supply of fiber, essential for healthy digestion. Frequently asked questions: - Can I use sun-dried tomatoes? Yes, but you will need to rehydrate them and add them in smaller amounts, as they have a more concentrated flavor. - How can I turn the tomato soup into a vegetarian dish? This recipe is already vegetarian, but you can add tofu or legumes for an extra protein boost. - Can this soup be frozen? Yes, the tomato soup can be frozen, but it is recommended to do so without the rice, as it may become mushy upon thawing. With this tomato soup with rice recipe, I assure you will bring joy and flavor to every bowl. Enjoy your meal!

Tomato soup

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