Tomato soup with rice

Ingredients for 8 servings:

• 1 ½ liters vegetable broth
• 2 small onions
• 30 g butter
• 3 tbsp, leveled cornstarch
• salt and pepper
• 1 pinch(s) of sugar
• Paprika powder
• 1 kg tomatoes, fully ripe
• 2 tbsp tomato paste
• 2 sprigs of parsley
• 4 tbsp crème fraîche
• 200 g rice, dry

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Grandma’s comfort recipe

Puree the tomatoes and pass through a sieve. Melt the butter in a saucepan and sauté the onions. Then add the cornstarch and stir quickly. Pour in the broth. Add the pureed tomatoes and tomato paste and bring to a boil. Season with salt, pepper, paprika, and sugar. Now add the rice and simmer over low heat for about 20 minutes, stirring occasionally. When the rice is cooked, season the soup again. Wash the parsley, shake dry, and finely chop. Garnish the soup with the parsley and a little crème fraîche in soup bowls or soup plates and serve. It tastes delicious with fresh rolls and is a great comfort food. My grandmother either picked the tomatoes fresh from the garden or used home-made canned tomatoes, which gave the soup a special kick. Of course, you can also use canned tomatoes, and it’s much faster.