Tomato and Rice Soup

Tomato and Rice Soup

Soup
Vegetarian
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Preparation time
15min
Cooking time
30min
Serving(s)
4

Ingredients

2
tablespoons olive oil
2
shallots, finely chopped
1
garlic clove, crushed
1
carrot, thinly diced
100
g celery, cut into small cubes
10
g icing sugar
1
tablespoon balsamic vinegar
1
tablespoon tomato purée
1
litre vegetable stock
500
g chopped tomatoes
150
g rice (brown, white or basmati)
*
Guérande sea salt
*
Freshly ground black pepper
*
Flat-leaf parsley for decoration (optional)

Heat the oil and fry the shallots, garlic clove, celery and carrots

Add the sugar and vinegar then stir thoroughly

After cooking for 1 minute, add the tomato purée and stock

Cook for about another 5 minutes until the vegetables are cooked through and then add the chopped tomatoes

To get a +/- liquid soup base, blend using a hand blender

Add the rice and cook according to the instructions on the pack

Season according to taste

Nice to know: A definite classic, it has become fashionable again to eat this soup in autumn and winter. Serve it either in thick mugs or soup bowls with a drizzle of olive oil.

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Mix the salt into the flour. Dilute the baker’s yeast in 50ml warm water and the olive oil.