Ingredients
- 1 kg (2,2 lb) tomatoes
- 2 onions (200 g – 7 oz)
- 4 tbsp rice
- 1 carrot (100 g – 3,5 oz)
- 1 tbsp salt
- ยฝ tsp sugar
- 2 tbsp vegetable oil
- 1 tsp parsley
- 1 tsp basil
Directions
- Peel off, wash, and finely chop/shred the onions and the carrot.
- In a large pot, saute the onions and the carrot in 2 tbsp of vegetable oil for 10 minutes on low heat.
- Wash and finely chop the tomatoes.
- Add finely chopped tomatoes and 4 tbsp of rice over the sauteed onions and let it cook for another 10 minutes.
- Add 1 tbsp of salt, ยฝ tsp of sugar, and 1 liter and a half of water. (0,4 gall)
- Let the soup boil for another 15 minutes.
- Optional step: Turn off the stove and with a manual blender, blend the soup into a cream.
- Garnish with parsley and basil.
- Serve.
- Serving suggestion: Toast or croutons and sour cream.
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