in Soup Recipes

Tomato soup with rice, corn and cheese

updated

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Ingredients for 3 servings:

  • 500 ml tomato(s), pureed
  • 1 can of corn
  • 1 onion(s)
  • 1 cup rice (small cup)
  • 200 g cheese (any type)
  • margarine
  • Salt
  • Water

Instructions

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

Heat the margarine and sauté the finely chopped onion. Drain the corn and add it. Pour over the passata, stir, and bring to a boil. Pour in the rice and a little water, and simmer over low heat until the rice is tender. If the soup is too thick, add a little more water. Season with salt and gently stir in the cheese. The cheese can be sliced, diced, or grated. The tomato soup is ready when the cheese begins to melt. Serve with fresh baguette or, if you like, add croutons.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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