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Tomato Soup Recipe

Tomato soup with rice and new potatoes. Spicy, thick, rich, very satisfying despite the fact that it is vegetable and without meat.

Servings

Cook Time

30minutes

Servings

Cook Time

30minutes

Ingredients

For filling:

For the soup:

For serve:

Instructions

I will cook the dressing and boil the rice and potatoes at once. Put a pot of water on the fire, bring to a boil and spread the rice. Let it cook for 10 minutes.
Cooking vegetables. In a saucepan, pour the oil and spread the finely chopped garlic, after a minute add the onion. We will gild it until it is soft. Spread the carrots grated on a medium-sized grater. Mix and sprinkle with seasoning, mix again. Reduce the heat to a minimum, cover with a lid and simmer for 10 minutes.
Spread the mashed tomatoes or tomato juice with the pulp. Simmer under the lid until the vegetables are ready. The potatoes are young and I will not peel them. I will wash it with a metal brush and clean the skin that will be removed by it. I’ll cut the potatoes into octopuses and put them in a pot with the rice. It will cook very quickly. We spread the dressing, it is ready, in a saucepan, where the rice and potatoes are also cooked. Bring to a boil and put the pepper peas, salt to taste. If you found the soup very sour from tomatoes, then add sugar to taste. I added 1 tsp of brown sugar. Cook for a couple more minutes, the soup is ready.
Pour on plates. Add fresh herbs and pepper, if desired, with freshly ground black pepper.
We eat. The soup is thick and rich.