Comfort food for every day: warming tomato soup with rice
Some dishes instantly evoke memories of carefree days. For many, a classic tomato soup falls squarely into this category. In the hustle and bustle of everyday life, these simple recipes are easily forgotten. But it's well worth picking up a spoon again.
- 1 onion
- 1 clove of garlic
- 1 small carrot
- 2 tbsp Kill
- 100 g Rice
- 100 g tomato paste
- 1 liter of vegetable broth
- 800g tomatoes (alternatively, chopped canned tomatoes)
- Salt and pepper (to taste)
- 1/2 tsp dried oregano
- Parsley (for garnish)
- Peel the onion and garlic clove. Finely dice both. Peel the carrot and grate or dice it. Tip: A box grater works best for this 🛒.
- Heat the oil in a large pot and sauté the onion until translucent. Then add the garlic and carrot and cook briefly.
- Stir in the rice and let it sauté for one minute. Add the tomato paste and mix everything thoroughly to develop the roasted flavors.
- Pour in the vegetable broth. Cut the tomatoes into pieces and add them to the pot.
- Bring the soup to a boil, then reduce the heat to medium and simmer gently for about 25 minutes. Stir occasionally to prevent burning.
- Season the tomato soup with rice with salt, pepper, and oregano.
- Sprinkle with freshly chopped parsley before serving.
Some dishes instantly evoke memories of carefree days. For many, a classic tomato soup falls squarely into this category. In the hustle and bustle of everyday life, these simple recipes are easily forgotten. But it's well worth picking up a spoon again. As soon as the aromatic scent of roasted vegetables and juicy tomatoes wafts through the kitchen, the anticipation of a tomato soup with rice grows.
Simple recipe for tomato soup with rice
Onions, garlic, and carrots are gently sautéed in a little oil. As soon as the vegetables are soft, the rice is added directly to the pot. This brief sautéing allows the rice grains to perfectly absorb the flavors already in the pot. A crucial step for the final flavor profile is the subsequent toasting of the tomato paste. The heat caramelizes the sugars, reducing the bitterness of the paste and intensifying its deep red color.
The mixture is deglazed with a strong broth. Then the tomatoes are added. You have the choice between fresh tomatoes or the convenient canned option. Chopped canned tomatoes are often harvested fully ripe and offer a reliable fruitiness. This is a great advantage, especially outside the summer months.
The soup should now simmer gently for a good half hour. During this time, the rice cooks completely and releases some of its starch into the liquid. This makes the broth wonderfully creamy and binds all the components together. Season classically with salt, pepper, and a little dried oregano. A few leaves of fresh parsley complete the dish both visually and in terms of flavor before serving.
Thanks to the generous amount of rice, this classic soup is truly satisfying. If desired, serve with a few slices of crusty bread to mop up every last bit of sauce. If no bread is available, golden-brown croutons provide the necessary crunch.
A dollop of sour cream on the hot soup provides a pleasant temperature contrast and adds a mild creaminess. A pinch of chili or a spoonful of sambal oelek gives the dish a warming spiciness. A squeeze of fresh lemon juice further enhances the fruity notes of the tomatoes.
This tomato soup with rice proves that a well-rounded flavor doesn't require a long list of ingredients. The combination of a fruity base and a satisfying addition works just as well as a light lunch or a cozy dinner on the sofa. With just a few simple steps, you can prepare a meal that warms you from the inside out and simply makes you feel good.