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Rice soup with tomato. Tomato soup with rice - a dish of Turkish cuisine

Tomato soup with rice is made wherever tomatoes are ripe. This dish is especially popular in the countries of Southern Europe. For example, in Hungary, tomato and beef goulash soup is prepared, and in the end it gets quite satisfying. In Spain and Italy, similar soups are dietary, without the addition of meat and fat.

There are many options for this dish, where cheese, light dairy products are added.

You can make tomato puree soup, this dish is low in calories and healthy.

How to make tomato soup with rice - 15 varieties

Aromatic tomato soup with rice and chicken - a classic of the genre

Together with chicken, the dish turns out to be tasty and rich.

List of required components:

  • Chicken - 500 g;
  • Sunflower oil - 35 ml;
  • Fresh tomatoes - 5 pcs.;
  • Rice - 70 g;
  • Potatoes - 350 g;
  • Fresh onions - 1 head;
  • Purified water - 1.8 l;
  • Fresh dill - 20 g.

Step-by-step cooking:

We wash the bird under running water. We cut the chicken into pieces so that it is convenient to cook. Fill with purified water. Bring to a boil over high heat, remove the foam, cook over medium heat for another half hour. Place the peeled potatoes with the chicken. After 5 minutes of active boiling, add the washed rice. Fry the onions in a pan, fry a little, then add the tomatoes cut into small cubes. We simmer everything until vegetables are ready. Add frying to the soup.

Optionally, you can add carrots, sweet peppers to the vegetables, then add chopped parsley, dill, and basil.

We lay vegetable stew into the soup, boil the composition for another 5 minutes. Finally, add a little bit of dried basil.

This soup has an incredible taste and will please all family members.

List of required components:

  • Fresh onion;
  • Tomatoes - 3 pcs.;
  • Garlic - 1 head;
  • Olive oil - 30 ml;
  • Rice - 300 g;
  • Salt to taste;
  • Dried basil;
  • Coriander;
  • Oregano.

Cooking procedure:

Put the washed rice in boiling water. There is no need to salt the water. Cook until tender. Put the tomatoes on foil with garlic, bake in the oven. We bake the tomatoes at a temperature of 220 degrees for 40 minutes. Chop the onion finely. Fry the onions in warmed olive oil. Peel the baked tomatoes.

Peel the garlic, squeeze it out. Fill the onion with 700 ml of water. We put whole tomatoes, garlic there, add spices there. Let it boil for 2 minutes, grind the composition with a blender. Put boiled rice on a plate, fill it with tomato garlic sauce... Sprinkle with chopped herbs. You can see the recipe here:

Tomato Rice Soup - Quick Cooking

This dish will become a favorite on a lean, vegetarian table. To prepare it, you need tomatoes in their own juice.

List of required components:

  • Tomatoes in their juice - 400 g;
  • Rice - 100 g;
  • Onions - 100 g;
  • Fresh carrots (about 80 g);
  • Oil - 30 ml;
  • Dried paprika - 0.5 tsp;
  • Garlic - 2 teeth;
  • A bunch of parsley.

Step-by-step cooking:

First, boil 1.3 l of purified water. Rinse the rice thoroughly. We put it in a saucepan, start cooking. In parallel, we put the pan on the stove. We throw diced onions on it. After 2 minutes, grated carrots go into the pan. After browning the vegetables, sprinkle them with paprika.

Next to vegetables are peeled tomatoes. On high heat, evaporate all the liquid from the vegetables. We put the vegetables to the almost finished rice, let the mixture boil together. Chop the garlic and parsley, sprinkle the plates with chopped herbs.

Tomato puree soup with rice

This is a completely vegetarian and dietary meal.

List of required components:

  • Rice - 150 g;
  • Tomato paste or grated tomatoes - 3 tbsp. l .;
  • Bulgarian pepper - 1 pc.;
  • Onions - 1 pc.;
  • Carrots - 1 pc.;
  • Potatoes - 4 pcs.;
  • A mixture of peppers - 1 tsp;
  • Greens - 1 bunch;
  • Garlic - 2 cloves;
  • Laurel - 2 pcs.

Cooking procedure:

Set the washed rice to simmer over medium heat. Cut the peeled potatoes into medium cubes. Add it to the rice, cook the potatoes for 15 minutes. Cut carrots, onions and peppers into medium cubes.

Fry in a preheated pan for 15 minutes, add grated tomatoes, bay leaves, spices, chopped garlic there. We extinguish all this for a few minutes. We spread the frying in the soup, let the mixture cook for another 10 minutes. We put chopped greens. You can see the full recipe here:

Tomato Soup with Rice - Polish Cooking Option

This dish is completely different from the previous one, it comes with rich broth and fatty sour cream.

List of required components:

  • Rich broth - 2.4 l;
  • Rice - 4 tsp;
  • Celery root;
  • Natural sour cream - 300 g;
  • Fresh carrots- 2 pcs.;
  • Tomatoes - 700 g;
  • Parsley root;
  • Onion - 2 pcs.;
  • A bunch of greenery;
  • Natural butter - 50 g.

Step-by-step cooking:

Cut ripe tomatoes into cubes or grind, put in a saucepan, simmer for several minutes. Then we cool, rub through a sieve to get rid of excess peel and seeds. Finely chop the onions, three carrots. Fry the onion in natural oil, add chopped parsley and celery. Then add the grated carrots, sauté the vegetables until soft.

Add washed rice to the boiled broth. Add broth immediately, add vegetables 5 minutes after boiling rice. Then add 1 ladle to the sour cream rich broth, stir the composition, add everything to the soup, season with chopped herbs.

Lean rice is perfectly complemented by spicy tomato soup.

List of required components:

  • Basmati rice - 1 cup;
  • Tomatoes - 6 pcs.;
  • Butter - 1 tbsp. l .;
  • Sugar - 1 tablespoon;
  • Black pepper, turmeric, paprika, ginger - 1 tsp each;
  • Olive oil - 2 tbsp l.

Cooking procedure:

Pour 1 cup of washed rice with 1.5 cups of water. Cook until tender, then add a little salt and 1 tbsp. butter. Peel the tomatoes, cut into cubes, add to 2 liters of boiling water. Before the tomatoes boil, prepare spices: 1 tbsp. l. mix sugar with pepper, turmeric, paprika, ground ginger.

When the tomatoes are soft, add the spices. Pour in olive oil. Grind in a blender. Fill the rice with spicy soup! It turns out to be a delicious dish! You can see the recipe here:

Do you want to do hearty soup with meat, but there is no time to cook it for broth, then charming meat balls that will make the dish more satisfying.

List of components:

  • Ground beef - 400 g;
  • Potatoes - 350 g;
  • Onions - 100 g;
  • Oil - 50 g;
  • Rice - 100 g;
  • Carrot;
  • Fresh tomatoes - 2 pcs.;
  • Bay leaf, pepper;
  • Tomato paste - 50 g.

Cooking procedure:

Finely chop 40 g of onion, add it to the minced meat. Mix the minced meat with salt and spices. We roll up neat balls.

To make the minced meat smooth, it is necessary to beat off the mass of minced meat on the table with sharp movements.

Throw medium-sized potatoes into boiling water on the stove. We cook it a little, then add the neat meat balls. They are followed by washed rice. Cook the composition until the tubers are ready. Saute the carrots and onions in hot oil. Add grated tomatoes, simmer a little, then add tomato paste... We simmer the composition for another 2 minutes. After the potatoes are ready, add the stewed vegetables. Cook the composition for another 10 minutes. At the end comes chopped greens before serving.

This soup attracts with its availability of ingredients and ease of preparation.

We need:

  • Rice - 0.5 tbsp.;
  • Potatoes - 3-4 pcs.;
  • Carrot;
  • Tomatoes - 5 pcs.;
  • Garlic - 1 head;
  • Low-fat sour cream - 1 tbsp.;
  • Chicken broth - 2 l;
  • Salt;
  • Spices.

Cooking procedure:

Put the washed rice in boiling water. When the rice is slightly boiled, add the potato cubes there. Add the grated carrots to the broth. Remove the skin from the tomato, fry them in vegetable oil.

Finely chop the tomatoes, only then put them in the pan. Add low-fat sour cream. Mix, pour the dressing into the soup. Squeeze the head of garlic there. Salt, pepper, add chopped herbs. You can see the full recipe here:

This wonderful soup is prepared with the addition of dried mushrooms. It is tedious to pre-soak them for 2 hours before cooking.

List the right products:

  • Tomatoes - 5 pcs.;
  • Dry mushrooms - 70 g;
  • Rice 100 g;
  • Bulbs - 2 pcs.;
  • Oil - 35 ml;
  • Potatoes - 2 pcs.;
  • Large carrots;
  • A bunch of parsley;
  • Laurel.

Cooking procedure:

We wash the steamed mushrooms, cook them until soft, here it is important not to overexpose them. We pour them into a colander, set aside a glass of hot mushroom broth... Pour it into a saucepan with 2 liters of purified water, bring to a boil, put the chopped potatoes. After 5 minutes of boiling the potatoes, add the washed rice. Cook a little, salt, add grated carrots there. Saute the onion with boiled mushrooms in butter. Slightly fry the composition, fill it with grated tomatoes, simmer mushroom composition 5 more minutes.

Pour mushrooms into a saucepan with rice and potatoes, cook a little more. Add chopped parsley and laurel at the end.

This option classic dish differs in accessible ingredients and ease of preparation.

List of required components:

  • Potatoes - 3-4 pcs.;
  • Carrots - 1 pc.;
  • Bulb;
  • Tomato paste - 3 tablespoons;
  • Rice - 100 g;
  • Chicken fillet- 300 g;
  • Salt pepper.

Cooking procedure:

Cut the fillets into medium pieces, put fillets and washed rice in boiling water. After boiling for 10 minutes, add the chopped potatoes. We cook everything until the potatoes are ready, after 15 minutes we salt the whole dish. We put the frying: simmer the onions with grated carrots, add 3 tbsp. l. tomato paste. We fill the soup with frying. Bring it to a boil. Details here:

This intensely flavored dish will become a favorite on your table, ahead of other dishes.

List of required components:

  • Fresh tomatoes - 3 pcs.;
  • Large, sweet pepper - 2 pcs.;
  • Carrots - 1 pc.;
  • Onion;
  • Pork on the bone - 400g;
  • Vegetable oil - 2 tbsp. l .;
  • Medium potatoes - 3 pcs.;
  • Chicken egg - 2 pcs.;
  • Rice - 3 tbsp. l .;
  • Hot red pepper, ½ pcs.;
  • Saffron, hops-suneli, coriander, dried green cilantro;
  • Sugar -1 tbsp. l .;
  • Salt to taste.

Step-by-step cooking:

Cook the washed meat in a saucepan for 1.5 hours over medium heat. We take it out of the broth, separate it from the bone. Hard-boiled eggs. Cut the potatoes into cubes, wash the rice, put it all in the broth. We clean the peppers, rinse the tomatoes. Remove the skin from the tomatoes. Simmer chopped onions with grated carrots over medium heat. Next are chopped peppers and tomatoes for vegetables.

Simmer the composition for another 10 minutes, add sugar, tomato paste there, mix, a little more carcasses, put in broth. Put all the spices with dressing in the broth, finely chopped hot peppers, we return the meat, cut into pieces. Serving a dish with a half boiled eggs and chopped herbs.

The taste of this light soup will be remembered for a long time by its unique taste.

List of required components:

  • Rice - 3 tablespoons;
  • Potatoes - 4 pcs.;
  • Onions - 1 pc.;
  • Carrots - 1 pc.;
  • Vegetable oil;
  • Sprat in tomato (canned) - 1 ban.;
  • Salt to taste;
  • Black pepper (ground) - to taste;
  • Bay leaf - 1-2 pcs.;
  • Water - 2 liters.

Step-by-step cooking:

Put the washed rice in boiling salted water, after 10 minutes potato cubes are sent there. Saute coarsely chopped onions and carrots in vegetable oil. Put the sauce in the soup. Add canned tomato. Pepper, salt, remove from heat in a couple of minutes. Add chopped greens. You can see everything here:

This light soup everyone will have to taste thanks to the successful combination of components.

Required components:

  • Onions - 50 g;
  • Tomato paste - 30 g;
  • Flour - 15 g;
  • Butter - 15 g;
  • Cream Wed fat content - 50 g;
  • Rice - 10 g;
  • Milk - 250 g;
  • Broth - 150 g.

Cooking procedure:

Pass the finely chopped onions for butter... Add tomato paste or tomato puree. We warm up the composition, then combine the vegetables with milk sauce, cook over low heat for 20 minutes. Boil the rice separately for a good side dish.

Preparing a dish on chicken broth with the addition hot seasoning hops-suneli.

List of required components:

  • Chicken broth - 3 l;
  • Rice - 160g;
  • Potatoes - 7-8 pcs.;
  • Tomatoes - 2 pcs.;
  • Carrots - 1 pc.;
  • Rep onion. - 2 pcs.;
  • Salt, allspice to taste;
  • Bay leaf - 3 pcs.;
  • Hmeli-suneli - 1 tsp;
  • Garlic - 2 cloves;
  • Sunflower oil.

Cooking procedure:

Three carrots on a coarse grater, chop the onion. Cut the potatoes into medium cubes. We wash the rice. Fry onions and carrots in a pan until tender. We put the broth to a boil.

Chopped potatoes go into boiling water, washed rice goes after boiling potatoes. Cut the tomatoes into medium cubes, drain the juice from the cut. Put the tomatoes in the soup after boiling the rice in it. Cook everything until the potatoes are cooked with rice. Add the sautéed vegetables. At the end there are spices, bay leaves. Boil for 5 minutes after frying, put a little garlic there. You can see the whole recipe here:

Try this light soup with crispy rice and hearty bacon.

List of required ingredients:

  • Onions - 1 pc.;
  • Carrots - 1 pc.;
  • Tomatoes - 400 g;
  • Garlic - 2 teeth;
  • Parboiled and wild rice - 100 g;
  • Bacon - 4 pcs.;
  • Potato;
  • Olive oil - 2 tbsp l .;
  • Sugar - 1 tsp;
  • Water - 80 ml;
  • Salt and pepper to taste.

Cooking procedure:

Grind the tomatoes until smooth. Three carrots on a coarse grater, chop the onion. We fry everything until the vegetables are ready. Add finely chopped garlic and potato cubes there. We fry the composition a little until the garlic begins to give aroma. Add grated tomatoes with sugar there. Add water, cook the soup over low heat for 40 minutes.

Puree the soup with a blender. Boil parboiled and wild rice until tender, drain off the water, fry in a pan until cooked, when the rice turns white and crispy. Fry the bacon until golden brown and crispy. Serve the puree soup with a slice of bacon and a handful of crispy rice. You can see the recipe here:

Italians believe that tomato soup with rice is a dish that was first cooked in their country. On the Internet, you can find a recipe for the dish, where the authors of the articles refer to the Turkish origin of the soup. Where can you taste it in accordance with the old recipe?

The Spaniards and Italians are used to preparing tomato soup with rice in advance and serving it cold to the table. Cold soup should be free from animal and vegetable fats. Central Asian, East Asian and Eastern European countries, despite the heat, serve it hot even in summer, and the variety of recipes is most numerous in the countries of Eastern and Southern Europe. Ukrainians, Belarusians and Russians began to cook tomato soup with rice since the beginning of tomato cultivation on their territory, that is, not more than three centuries ago. With the development of trade relations between Russia and other countries, it became possible to add new cereals to the recipe - rice. So the housewives began to experiment with the combination of rice and tomatoes, until the most good recipe not entrenched in cookbooks... Ukrainians began to add tomatoes to the soup that became their national dish- Ukrainian borsch. Moldovans and Russians accepted this dish, but they began to use tomato juice not only in recipes for making borscht, but also included it in other first courses. This is how the recipe for a new dish that quickly gained popularity in many countries of the world, tomato soup with rice, appeared.

The soup is prepared as in tomato juice, and with the use of fresh vegetables, but you can get by with tomato paste. If you do not add ingredients such as meat broth and pieces of meat, eggs, sour cream and other vegetables, the calorie content of the dish will be only 55 kcal per 1 large serving plate (soup), in which 0.5 liters of soup. You will not surprise a man who has worked hard physical work with such a soup; in order to saturate the calorie content, you will have to diversify the recipe with more energy products, from this the taste of the dish only benefits.

It is difficult to argue about the benefits of the soup: the recipe contains many vitamins and iron, zinc, potassium and magnesium salts. It is easy to guess that people suffering from cardiovascular diseases will find in this dish almost a panacea, they also normalize those with pathologies from the gastrointestinal tract of the digestive system.

Ingredients

For cooking low-calorie meals you will need to prepare the following products for 4 servings:

  • ripe tomatoes - 2 large fruits;
  • Red bell pepper- 1 large fruit;
  • vegetable oil- 30 grams;
  • garlic - half a head;
  • rice - 50-70 grams;
  • sugar - 3-4 grams;
  • green onions - 3 leaves;
  • onion - 1 large onion;
  • egg - 1 pc.;
  • salt, pepper, dill and parsley - to taste;
  • bay leaf - 1 pc .;
  • tomato paste - 10 grams.

Cooking technology

  1. We wash the tomatoes well under running water together with bell peppers and wipe them with a dry napkin. The onions are peeled, washed under running water and cut into medium cubes with a wet knife on a cutting board.
  2. Pour 1.7-1.9 liters of purified water into a saucepan and put it on a high fire to heat up.
  3. Put vegetable oil and onion in a preheated pan. With occasional stirring, fry the onions until golden crust, add sugar and bell pepper, cut into the same cubes as the onion. At the end of the sautéing, the vegetables should have a caramel appearance.
  4. Cut the tomatoes into 4 pieces and place them in boiling water for a few seconds, then place them on a cutting board for cutting into cubes. Short-term treatment with boiling water is required to quickly separate the skin from the fruit.
  5. Add tomatoes, tomato paste and rice to a deep frying pan with onions and peppers and simmer until rice acquires a milky hue. While stewing, add finely chopped garlic to the mixture.
  6. After stewing, put the mixture in a saucepan with boiling water and add bay leaves, pepper and salt. The mixture should boil for 5 minutes.
  7. While the soup is ripening, cut separately boiled egg into halves, cut the green onion feathers.
  8. After turning off the burner, let the soup brew for 5-10 minutes, then pour it into soup bowls, add the halves of a boiled egg and decorate with green onions.


Step-by-step recipes for tomato soup with rice and meatballs, mushrooms, chicken, polish sour cream

2018-02-26 Marina Vykhodtseva

Grade
recipe

5035

Time
(min)

Servings
(people)

In 100 grams of finished dish

3 gr.

3 gr.

Carbohydrates

4 gr.

57 kcal.

Option 1: Classic tomato soup with rice and chicken

The simplest recipe for a delicious and rich soup with tomatoes and rice. The dish is cooked in chicken broth, it turns out satisfying, pleases with a bright color. It is undesirable to use chicken breast, since the broth with it is not very fragrant, it is better to take other parts of the carcass. We also take ripe and juicy tomatoes. If you want, you can remove the skin from them.

Ingredients

  • 0.5 kg of chicken;
  • 35 ml of oil;
  • 5 tomatoes;
  • 70 g of rice;
  • 350 g potatoes;
  • 1 onion head;
  • 1.8 liters of water;
  • 20 g dill.

Step-by-step recipe for classic tomato soup with rice

Wash the bird. You can immediately cut the chicken into chunks so that you do not get it out of the broth later. Fill with water. Bring to a boil over high heat, remove the foam, then reduce, cook for half an hour. The broth should not boil.

Cut the peeled potatoes, transfer to the chicken. Let it boil, then salt the soup. We wait five minutes, add the washed rice.

Simply fry the onion in a pan, let it brown a little. Cut the tomatoes into small cubes, add them next. We simmer vegetables, they should soften, and the tomato should be slightly fried.

We shift the dressing from the pan to rice soup... Stir, taste, add salt, if necessary. Boil for a couple of minutes, throw in the dill.

Optionally, you can add carrots to the vegetable sauté, add chopped Bulgarian pepper. It is also not necessary to use dill. You can use other herbs such as parsley. It goes well with basil tomato soups, but it is important not to add too much of it.

Option 2: Quick Tomato Rice Soup Recipe

To make this Tomato Rice Soup, you need tomatoes in your juice. Vegetable dish, it is great for vegetarian and lean meals. But if you wish, you can take meat, chicken, fish or some other broth.

Ingredients

  • 400 g of tomatoes in their juice;
  • 100 g of rice;
  • 100 g onions;
  • 1 carrot (about 80 g);
  • 30 ml of oil;
  • 0.5 tablespoons of paprika;
  • 2 cloves of garlic;
  • 0.5 bunch of parsley.

How to Quickly Make Rice Soup

Boil 1.3 liters of water. Rice must be washed thoroughly. We put it in a saucepan, start cooking and immediately put a frying pan on another burner.

We cut the onion, put it in the pan. Let's start cooking. Rub the carrots immediately, add after two minutes. As soon as the vegetables are browned, sprinkle them with paprika, stir.

Tomatoes in their juice are usually skinless. Therefore, we simply grind them. Chop with a blender or chop, but not coarsely. We lay with vegetables, evaporate excess juice over high heat, literally three or four minutes.

We shift the tomatoes to the rice, which is practically cooked. Let them boil for a few minutes together, do not forget to add salt to the soup.

Chop the garlic with the parsley. Pour tomato soup into bowls, sprinkle fragrant herbs... Can be served with croutons, sour cream.

If you want to cook more hearty dish then add a couple of small diced potatoes to the water before the rice.

Option 3: Polish tomato soup with rice

Polish tomato soup with rice is radically different in cooking technology and ingredients. For the dish, you definitely need fatty sour cream and good meat broth. It is important to take a natural product without vegetable fats. Additionally, you will need celery and parsley roots.

Ingredients

  • 2.4 liters of broth;
  • 4 spoons of rice;
  • 1 celery root;
  • 300 g sour cream;
  • 2 carrots;
  • 700 g of tomatoes;
  • 1 parsley root;
  • 2 onions;
  • a bunch of greens;
  • 50 g plums. oils.

How to cook

Cut ripe tomatoes into small pieces or rub, put in a saucepan, simmer for about ten minutes, then remove from heat, let cool slightly. Wipe through a sieve to get rid of skins and seeds. If there is no time or desire to do this, then you can simply beat the tomatoes with a blender until smooth (without preliminary heat treatment).

We cut both onions. We rub two carrots. Chop the parsley and celery root. Fry the onion in butter for two minutes, then add the rhizomes, and after another minute, the carrots. Cooking vegetables until almost soft.

Add washed rice to the boiled meat broth. This soup is without potatoes, but you can leave pieces of meat in it if you wish. Salt immediately. Boil the rice for five minutes, then add the tomato, wait for it to boil and add the vegetables from the pan.

Pour a ladle of broth from a saucepan into the sour cream, stir and send it to the soup, warm it up for another minute, season with herbs, it will be useful to try the dish with salt again. We serve to the table.

You can not add celery and parsley rhizomes to such a soup, but add more spices for a richer taste.

Option 4: Tomato Soup with Rice and Beef Meatballs

If you want to cook a hearty soup with meat, but there is no time to cook broth, then meatballs will come to the rescue. They boil very quickly, taste great and look charming in soup. You can buy ready-made meatballs at the store, but it's best to make your own from ground beef, like in this recipe. Soup with tomatoes and pasta.

Ingredients

  • 400 g ground beef;
  • 350 g potatoes;
  • 100 g onions;
  • 50 g butter;
  • 100 g of rice;
  • 1 carrot;
  • 2 tomatoes;
  • bay leaf, pepper;
  • 50 g tomato paste.

Step by step recipe

Chop 40 grams of onion into small crumbs, pour into Ground beef, salt, stir and with sharp movements beat off the mass on the table. This is necessary to make the minced meat smoother. Then you can immediately roll up small balls. At this time, a saucepan should already be on the stove, in which 2.3 liters of water is heated.

We throw in the potatoes. We cut the tubers not coarsely, but also not very finely. Boil a little, then add the meatballs. As with boiling regular meat, a gray foam will appear. We catch it with a ladle or a large spoon.

We wash the rice, it is best to take large cereals for soups. Add next to the pan. We cook meatballs with potatoes until the vegetable is soft, you should not be guided by rice, it will cook in any case.

We heat the oil, make a light sautéing of carrots and onions on it. You do not need to fry them too much. We rub the tomatoes, add. Let it stew a little, then add tomato paste. Fresh vegetables will give the taste, and the concentrated paste has a bright color. We cook with her for two more minutes.

As soon as the potatoes are cooked, add the vegetables. You don't need to do this before. Salt the soup, stir, cook over low heat for about ten minutes. Then we introduce greens, pepper, throw in one small laurel.

You can use only grated tomatoes or only tomato paste for the soup, but the amount of the product will have to be slightly increased.

Option 5: Tomato soup with rice and mushrooms

Dried mushrooms for tomato soup with rice will be used, as they make the most aromatic and rich dishes. Soak at least two hours before cooking. Tomatoes for this soup can be taken canned in your juice or fresh and ripe tomatoes.

Ingredients

  • 5 tomatoes;
  • 70 g dry mushrooms;
  • 100 g of rice;
  • 2 onions;
  • 35 ml of oil;
  • 2 potatoes;
  • 1 large carrot;
  • 0.5 bunch of parsley;
  • 1 laurel.

How to cook

Cook the soaked mushrooms until soft, but do not overexpose. Pour into a colander, leave a glass of broth. Pour it into a saucepan with two liters of water, after boiling, add chopped potatoes.

Step 2:
Rinse the rice, add after five minutes of boiling the potatoes. Boil a little more, salt, add finely chopped or grated carrots. We continue cooking.

Saute a couple of onions in butter, add the previously cooked mushrooms. If they are large, then it is better to cut them right away. Fry a little with onions, fill with grated or twisted tomatoes. If desired, remove the skin from the tomatoes. Simmer mushrooms with vegetables for at least five minutes.

We shift the tomato with mushrooms into a saucepan with soup, boil a little more. Chop the parsley and add it along with the laurel at the very end.

If you want to make such a soup from ordinary champignons, then simply chop and add to the pan before or immediately after the potatoes. These mushrooms are safe, cook quickly, but, unfortunately, do not have such a pleasant and pronounced aroma.

Many of us are probably used to the fact that tomato soup is borscht. Also, of course, pickle, sometimes kharcho (when cooked with tomato or tomato paste), and that's it. Our tomato soups end there. However, if you look in the cuisines of the world, recipes for soups with tomatoes are varied - cold for the summer and hot and hearty for the cold season. Everyone is delicious and red!
One such soup made me and my husband very happy one cold autumn evening (and in Siberia it is now autumn and snow is sweeping outside the window with might and main). So, this soup is fragrant, hearty and light at the same time. Thick and delicious. Cooking is pretty simple.

Servings: 4
Calorie content: Low calorie
Calories Per Serving: 175 kcal

To make tomato soup with rice, you will need:

Tomato - 2 pcs.
bell pepper (red) - 1 pc.
onion - 1 pc.
rice - 3 tablespoons
sunflower oil - 2 tablespoons
garlic - 3 cloves
green onion - 2-3 feathers
tomato paste - 1 tsp
egg - 1 pc.
salt to taste
sugar - a pinch
ground black pepper - to taste
bay leaf - 1 pc.


How to make tomato soup with rice.

1. We wash the tomatoes and peppers and leave them to dry. We don't need extra water. Put the water in a separate saucepan. We need it for soup and for peeling tomatoes. Peel the onion. We wash my knife and bow under ice-cold water so that our eyes do not sting and we do not cry.

At the same time, we heat it up in a saucepan, where we will cook the soup, sunflower oil... Cut the onion into small cubes and put in butter. Stir, salt a little and cook with the lid closed.

2. We clean the bell pepper from seeds and membranes and cut it into small cubes, like onions.

When the onion becomes soft and begins to golden, pour the pepper into a saucepan, stir, cover and cook further. A pinch of sugar can be added at this stage. The vegetables will be a little caramelized, and the soup will be even tastier.

3. Cut the tomatoes with a cross and put them in boiling water for 10 seconds. Peel the peeling skin and cut it as you like, not too coarsely.

When the pepper becomes soft and all the liquid from the saucepan is gone, put tomatoes, rice and tomato paste on the pepper and onion. Mix well and cook until the rice becomes milky. It will be transparent at first.

At this time, add the garlic, chopped into slices (or whatever you like).

4. When the rice turns white - salt and pepper, add the bay leaf.

Pour 1.3 liters of boiling water and cook until the rice is cooked.

5. While the soup is boiling, cook the egg separately and chop the green onion.

To begin with, we do light frying.
We peel vegetables: onion, garlic and carrots.
Chop everything: carrots - on a grater, onions - in small cubes, chop garlic in any way.

First fry the onions and carrots (put them together) in a preheated pan, into which we first add a couple of tablespoons of oil. Heat medium-high and cook for a few minutes. At the very end, add the garlic and after a minute you turn everything off.


I always buy chopped tomatoes. This time they were even with basil.

Of course you can cut and fresh tomatoes preferably fleshy. You can grind them in a blender. Personally, I love it when they are small pieces, and not a continuous smooth porridge.


Put sautéed vegetables in a saucepan, our chopped tomatoes go there along with all the juice, fill this business with water or vegetable broth and cook for about 7-10 minutes. At the very end, salt everything and add dry (or maybe chopped fresh) basil.


Rice. I already had it cooked. Boiled rice will need 6 spoons. If there is no ready-made, then just boil it.
Then you can proceed as follows: either you just throw the ready-made rice into a saucepan with soup, bring to a boil and boil everything together for a couple of minutes, or take something like a mug, grease it with a drop of oil, tamp some ready-made hot rice and ...


And put this rice directly into the plate, into which the soup is already poured. It's just the way it is presented, which I like very much. The plate should be wide, so the soup "depth" will be shallow.

By the way, if you still traditionally throw rice into the pan, then do not forget that it tends to swell even more over time. So it is quite possible that you will have to add additional water or broth and, accordingly, salt and pepper. In this case, the number of servings may increase to 4.

Here is such a simple, cute and, in my opinion, delicious tomato soup with rice.
Enjoy your meal!