Tomato puree soup with rice
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Tomato puree soup with rice is an absolutely easy-to-prepare vegetarian dish, also suitable for low-calorie diets.
Tomato puree soup with rice is a very, very simple dish that even a novice cook can handle. It is suitable for a vegetarian and even vegan diet, for a low-calorie diet, or for those days of fasting when oils are not used.
To make this pureed tomato soup, you don't need a blender, pestle or strainer! Indeed, in this case, it is not the cook who purees the tomatoes; this soup is made from tomato juice. And we achieve the consistency of cream soup or puree soup by evaporating this juice and absorbing excess liquid into the rice. For 1 liter of tomato juice, it is rational to take 50-100 g of rice. Depending on this, your tomato puree soup will turn out thinner or thicker. I have shown a thick version. In liquid form, sometimes the rice is not visible at all on the surface.
The set of seasonings is completely arbitrary - whatever you think goes well with tomatoes. I have fresh parsley and basil. It could just as easily be a dried Mediterranean or Provençal blend.
Ингредиенты
Tomato juice - 1000 ml
Rice - 100 g
Herbs, salt, pepper - to taste
Рецепт
1. Pour the rice into the tomato juice, close the pan with a lid, bring to a boil over high heat and then cook over low heat for 10 minutes.
2. Cut fresh herbs and add to the boiling soup. In principle, it does not matter at what stage of preparation. I love at the beginning, someone - on the contrary, at the end.
3. As you cook the soup, you need to stir it a couple of times so that the rice doesn’t clump together. After 10 minutes of cooking, turn off the heat and let the soup sit for another 10 minutes. During this time, the rice becomes soft. Then it will begin to swell. This can also be done, but it is not necessary.
4. Season the finished tomato puree soup with rice with salt and pepper.
5. In principle, this soup can be eaten either warm or cold.