Tomato Soup with Rice
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
209
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 209 kcal | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 15.8 g | (14 %) | ||
| Carbohydrates | 14 g | (9 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Beefsteak tomato
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 700 milliliters Vegetable broth
- 1 bunch Basil
- 150 grams cooked Rice
- salt
- Black pepper
- 1 pinch grated Nutmeg
- 100 grams cream
Preparation steps
1.
Scald the tomatoes in boiling water, peel and remove the seeds. Remove the stems and chop the flesh coarsely.
2.
Peel the onion and garlic cloves. Chop the onion finely. Heat the olive oil in a saucepan, sauté the onion and squeeze the garlic through a press into the pan.
3.
Add the diced tomatoes and cook for 5 minutes, the add the vegetable stock. Cook over medium heat about 10 minutes.
4.
Rinse the basil and shake dry. Pluck the leaves from the stems and set 8 leaves aside for garnish. Cut the remaining leaves into thin strips and mix into the soup. Add the rice and warm it through.
5.
Season the soup with salt, pepper and nutmeg. Stir in the cream. Spread the tomato soup into four soup plates and garnish with basil leaves. Serve immediately.
