Light tomato soup with rice

Ingredients for 4 servings:

• 400 g tomatoes, fully ripe
• 1 onion(s), red
• 2 tbsp olive oil
• 2 tsp herbs, mixed dried
• 60 g rice
• 600 ml vegetable stock
• 3 tsp tomato paste
• 1 tsp sugar
• salt and pepper
• Sambal Oelek
• ½ bunch parsley
• 1 handful of cheese, grated or 2 tbsp cremefine or crèmefraîche

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Also tastes good with amaranth, quinoa or couscous

Wash the tomatoes and cut into very small cubes. Peel and finely chop the onion. Heat the oil in a soup pot, add the onion and herbs, and fry briefly until the onions are soft, stirring constantly. Now stir in the rice and stir until all the grains are coated in the oil. Add the tomatoes and stock and bring the soup to a boil. Season with salt, pepper, sugar, tomato paste, and sambal oelek and let the soup simmer for about 30 minutes. Finally, finely chop the parsley and mix it in with the crème fraîche or crème fine or grated cheese (to taste), and season the soup again to taste. Freshly baked baguette goes very well with the soup. This batch serves 4 people as a starter or 2 people as a main course.