Tomato soup with rice is the case where a dish of four ingredients is most often spoiled by a detail. The rice overcooks, soaks up all the liquid and turns the soup into thick porridge.
The recipe for tomato soup with rice was shared by the cookery site mojegotowanie.pl.
One extra step fixes it, and it takes exactly a minute: the dry grain is toasted in the pan before the stock goes in. After that it absorbs liquid more slowly and stays firm.
What you need
- 1 l ready chicken stock
- 400 g tomato passata or sieved tomatoes
- a quarter of a cup of rice
- half an onion
- 15 ml olive oil
- 15 g butter
- 60 ml double cream
- half a bunch of basil
- salt and black pepper to taste
How to cook
1. Soften the onion. Peel half an onion and dice it finely. Heat the olive oil together with the butter in a pan and cook the onion until translucent.
It is the combination of the two fats that gives the soup its aroma. For a lactose-free version skip the butter and use only oil.
2. Toast the rice. Tip everything from the pan into a large pot and add the dry rice. Toast it for a minute — that is enough for the grain to hold its shape later.
Pour in the hot chicken stock, bring to the boil and cook for about 15 minutes. The rice should stay noticeable in the soup: soft outside, slightly firm inside.
3. Add the tomatoes. In summer fresh ones are best: blanch them, peel, remove the seed pockets and blend to a pulp, dicing part of them if you like.
Out of season use passata or tinned tomatoes. Once they are in, bring the soup back to the boil and cook for five more minutes.
4. Prepare the cream and herbs. Wash and dry the basil and chop it with a sharp knife — the leaves are delicate and darken if squeezed.
Pour the cream into a separate bowl and let it down with a few spoons of hot soup. High-fat cream will not curdle anyway, but sour cream or yoghurt must be tempered.
5. Finish the soup. Pour the cream into the pot and stir it through evenly. Take the pot off the heat, add the chopped basil and season with salt and pepper.
6. Serve hot. Ladle the soup into deep bowls and serve at once. Garnish with a whole basil leaf, a spoonful of cream, or grated parmesan if you like.
Parsley or thyme work well instead of basil. Tomato soup with rice is no worse the next day, so it is worth making extra.
The whole dish takes about 30 minutes.
As a reminder, it is the extra handful of flour that ruins potato dumplings.
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