Lean tomato soup is a dish that can be consumed both in cold and in hot form. It is important to choose the right rice, long grain or medium grain polished. Since the rice is cooked a little more than the prescribed time, the grains give the soup density. Garlic added 3-5 minutes before the end of cooking gives the soup a delicious aroma and flavor.
Pick your recipe
You will need
-
- 150 gr. long-grain rice grade "Jasmine"
- 5 cloves of garlic
- 3 tomatoes
- 70 gr. tomato paste
- 1 onion
- salt
- sugar
- ground black pepper
- 1 teaspoon dried basil
- cooking oil
Instruction manual
1
Pour rice into boiling water.
2
Stir rice continuously for the first 2-3 minutes.
3
Reduce heat and let cook for 10-15 minutes.
4
Tomatoes need to be peeled and cut into small pieces.
5
Wipe pieces of tomatoes through a sieve to remove seeds and fiber.
6
Peel and finely chop the onion.
7
Strain the onions in boiling oil for 3 minutes.
8
Add mashed tomatoes and tomato paste to the onion. Pepper.
9
Add a little more, about 1 teaspoon, of vegetable oil to the tomato mixture.
10
Fry, stirring continuously, 3-5 minutes over high heat.
eleven
Add the tomato mixture to the broth.
12
Cook another 5 minutes.
thirteen
Peel and crush the garlic cloves with the flat part of the knife blade - so garlic will quickly give its aroma and taste.
14
Chop smaller garlic.
fifteen
Add garlic, basil, a pinch of sugar to the soup and salt.
16
Cook until tender 3-5 minutes.
17
Turn off the heat and let the finished dish stand before serving under the lid for 3-5 minutes.
18
Arrange the soup in portions and sprinkle with herbs. You can serve lean mayonnaise for the soup.