Tomato rice soup
I can't imagine your diet without soup. Childhood so accustomed that soup should always be. So the recipes first course collect, select and cook what I think will be delicious. This soup fell in love with the first spoon, bright tomato taste, with a slight slight kick, hot-flavored. Very tasty! Do not want to taste?


  • Figure

    150 g

  • Broth

    2 l

  • Tomato

    200 g

  • Carrots

    1 piece

  • Onion

    1 piece

  • The Apium graveolens Dulce

    1 piece

  • Garlic

    1 tooth

  • Vegetable oil

    1 Tbsp

  • Vinegar

    1 tsp

  • Sugar

    1 pinch

  • Salt

  • Peppers red hot chilli

  • Black pepper

  • Parsley

    1 coup


In a saucepan with a thick bottom to heat the oil, put the diced onion, grated on a coarse grater or diced carrots, celery, cut into small pieces, chopped garlic. Mix well. Simmer for 7-8 minutes.
Add the pulp of tomatoes and a pinch of red pepper, and heat a few minutes.
Wash rice.
Add rice to vegetables with tomatoes, stir.
Pour the hot broth. In this case, the beef broth, but good and the vegetable broth.
When the soup boils, add a pinch of sugar and balsamic vinegar, season with salt and freshly ground black pepper.
Cook until the rice is tender. We love that the rice was well overcooked. Therefore, the cooking time is 20-30 minutes, depending on degree of readiness of Fig.
Pour into soup bowls and sprinkle with fresh parsley or cilantro. Dill, too, would be out of place.
Bon appetit
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