Tomato Soup with Rice

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Tomato Soup with Rice
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
209
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories209 kcal(10 %)
Protein3 g(3 %)
Fat15.8 g(14 %)
Carbohydrates14 g(9 %)

Ingredients

for
4
Ingredients
4 Beefsteak tomato
1 onion
2 garlic
2 tablespoons olive oil
700 milliliters Vegetable broth
1 bunch Basil
150 grams cooked Rice
salt
Black pepper
1 pinch grated Nutmeg
100 grams cream
How healthy are the main ingredients?
olive oilBasiloniongarlicsaltNutmeg

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.