Italian tomato soup

Ingredients for 4 servings:

• 1 kg tomatoes, fully ripe
• 2 onions
• 2 garlic cloves
• 3 tbsp olive oil
• 50 g rice (long grain)
• ½ liter meat broth, very strongly seasoned
• ½ tsp basil, dried
• ½ tsp marjoram, shredded
• some mint, fresh leaves (alternatively peppermint tea)
• 200 g crème fraîche
• salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the tomatoes, quarter them, and remove the green stems. Peel the onions and garlic cloves and chop very finely. Fry in hot olive oil until translucent, then remove 1 tablespoon of this and set aside. Add the rice to the pot and roast briefly. Then add the tomatoes and stock. Season with herbs, salt, pepper, and sugar. Cover and simmer for about 25 minutes, then strain through a sieve. Season with salt, pepper, and sugar if desired. Return to the heat and serve in warmed plates. Place 1 tablespoon of crème fraîche in the center of each plate and sprinkle with a little of the onion and garlic mixture. I always serve this with some white bread.