Martina's tomato soup

Ingredients for 6 servings:

• 1 kg tomatoes, fresh (in summer) or
• 4 cans of tomatoes, chunky (in winter)
• 2 packs of tomatoes, pureed
• 1 can of tomato paste
• 1 large onion(s)
• 2 cloves garlic
• 1 cup whipped cream
• 1 pack of cheese (Emmental), grated
• 300 g rice (preferably Basmati)
• salt water
• 1 tea bag (peppermint tea)
• 1 cube of meat broth
• 2 dl lemon juice
• Salt and pepper, black
• Sugar
• Herbs (oregano, marjoram, basil), dried or fresh
• some olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

fruity tomato soup for all occasions

Peel the onion and garlic, roughly chop, and sauté in 2 tablespoons of olive oil until translucent. In the meantime, wash and quarter the tomatoes. Add them to the onions, tomato paste, and passata, and simmer for about 20 minutes. Add the rice to a pan with salted water and cook according to the package instructions. Meanwhile, add one tablespoon of the dried herbs to the tomatoes. Add 1 teaspoon of salt, 1 teaspoon of pepper, stock cube, lemon juice, and the contents of the tea bag. Season with sugar and simmer for another 10 minutes. Then strain the soup through a sieve. Season again. The soup should have an intense flavor. As a starter, I serve it like this: Sprinkle cheese on the bottom of the plate, pour hot soup over it, add 2 tablespoons of rice, and garnish with a large dollop of whipped cream. As a main course, I serve everything in bowls so everyone can mix and match. TIP: The soup tastes even better if it’s pre-cooked and reheated at your desired time. Of course, you can also replace the dried herbs with fresh ones in summer.