Another option of a delicious and satisfying first course is rice soup with tomatoes. Such a dish is made quickly and does not require any special culinary knowledge or hard-to-reach ingredients.
Rice Soup Recipe with Tomatoes
Ingredients:
- olive oil - 2 tsp;
- onion white - 1 pc .;
- celery - 1 pc .;
- sugar - 20 g;
- carrots - 1 piece;
- tomato puree - 1 tbsp. a spoon;
- tomatoes in its own juice - 400 g;
- vegetable broth - 1 l;
- boiled rice - 1 item;
- greenery.
Preparation
We start cooking with a vegetable sauce, warming up a slice of butter in a frying pan and pouring on it chopped celery stalks and diced carrots with white onions. When vegetables are softened, add sugar, vinegar and continue cooking for another minute. Then add tomato puree and whole tomatoes to the pan together with the juice. We cook tomatoes for about 10 minutes, pee and mix with vegetable broth. Leave the dish on the stove for another 15-20 minutes, then mix the soup with the pre-cooked rice and remove from the fire. Before serving, tomato soup with rice is sprinkled with herbs.
Rice soup with tomatoes and scallops
Ingredients:
- tomatoes - 1 kg;
- Balsamic vinegar - 15 ml;
- avocado oil - 2 tbsp. spoons;
- vegetable oil - 20 ml;
- scallops - 16 pieces;
- avocados - 1 piece;
- vegetable broth - 500 ml;
- boiled rice - 1 item;
- basil dried - to taste.
Preparation
We rub tomatoes in a blender together with avocado oil, salt and balsamic vinegar. Mash the mashed potatoes and mix with the vegetable broth. Add the boiled rice and chill the dish.
Before serving, grill the scallops and cut the avocado into cubes. We decorate the soup with prepared ingredients, sprinkle with basil and server.
How to cook rice soup with tomatoes?
Ingredients:
- butter - 20 g;
- dried basil - 1 1/2 tsp.
- tomatoes in its own juice - 800 g;
- vegetable broth - 250 ml;
- cloves of garlic - 3 pcs .;
- flour - 30 g;
- milk - 500 ml;
- onion white - 1 pc .;
- boiled rice - 1 item;
- greenery.
Preparation
In a saucepan, we sip a piece of butter and let on it sliced onions, garlic and basil. Sprinkle all the salt and pepper, pour in tomatoes along with the juice and broth. Cover the contents of the pan with a lid and wait until it boils, after which we reduce the heat and continue cooking for another 10 minutes.
Using a blender, we rub all the ingredients. Mix the flour with slightly warmed milk and add to the tomato base for the soup. Now add the rice and return the soup to the plate, for about 5 minutes. Season rice soup with tomatoes to taste, and sprinkle with crushed herbs before serving.