Tomato soup with rice

Ingredients for 2 servings:

• 3 tomatoes
• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp tomato paste
• 2 tsp basil
• 500 ml vegetable stock
• salt and pepper
• Sugar
• 2 cups water
• 1 cup rice
• some olive oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Make a cross-shaped cut in the bottom of the tomatoes, place them in a bowl, and pour boiling water over them. Peel the onions and dice them. Prepare a pot (I use a cast iron one) or a deep frying pan and heat the olive oil. Meanwhile, finely chop the garlic. Add the onions and garlic to the pan and sauté (they can take on a little color; it’s good for the flavor). Run the tomatoes under cold water, peel them, and roughly chop them. Add the tomato paste to the onions and fry briefly (be careful, as overcooking the tomato paste will make it bitter). Add the tomatoes and fry for about 10 minutes. Deglaze with the vegetable stock and simmer over low heat for about 30 minutes. 10 minutes before the end of the cooking time, add the rice and water to a pot, add a little salt, and cook the rice according to the package instructions. Boil-in-the-bag rice can also be used if desired. Strain the tomato soup through a sieve and return it to the stove. Season with salt, pepper, basil, and sugar (it’s best to bring it back to a boil so the basil can fully develop its flavor). Strain the rice and add it to the soup. Serve the soup with loaf of white bread or baguette.