Fiery-fruity tomato soup

Ingredients for 3 servings:

• 500 ml tomatoes, pureed
• 1 can tomatoes, chopped
• 500 ml vegetable stock
• 2 onions
• 5 cloves garlic
• 5 chili peppers (Rawit)
• 1 bell pepper(s), red
• 4 tbsp olive oil
• 2 tbsp, leveled rice
• some basil, dried
• some oregano, dried
• some sugar
• 1 dashes lime juice
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simple, vegan

Finely dice the onions, bell peppers, and garlic. Deseed and finely chop the chilies. Sauté the onions in the olive oil until translucent, then add the bell peppers, garlic, and chilies, and sauté for about 5 minutes with a little more olive oil if desired. Pour in the vegetable stock, passata, and chopped tomatoes. Add the rice and dried herbs, bring to a boil, and simmer for 15-20 minutes, until the bell peppers and rice are tender. Finally, puree the soup with a hand blender and season with salt, pepper, lime juice, and sugar. The rice added to the soup makes it super creamy, even without adding cream or anything similar. The spiciness can, of course, be varied. Serve with fresh bread, e.g., in the form of bruschetta.