Creamy tomato soup with rice

Creamy tomato soup with rice - a colorful and flavorful soup, perfect for the cold season.

It is very important to use fresh tomatoes and not canned tomatoes. I also recommend adding fresh oregano or basil.

Towards the end, the rice makes it more consistent and gives it a much more special texture. I am sure you will love it.

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Portions:

Preparation time: 15 minutes

Cooking time: 45 minutes

Ingredients:

• 1 kg cherry tomatoes

• 1 tablespoon olive oil

• 1 tablespoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon thyme

• 1/2 teaspoon basil

• 3 sprigs fresh oregano

• 2 red onions

• 4 celery stalks

• 1 tablespoon tomato paste

• 2 spoons of sugar

• 1 tablespoon vinegar

• 120 g of cooked white rice

Method:

1. Preheat the oven to 190° C.

2. Cut all the tomatoes in half; put them in the oven tray. Add the olive oil and spices. Place the tray in the oven for 30 minutes.

3. Finely chop the onion as well as the celery. Saute with a little oil and spices, then add the tomato paste and mix well.

4. When the tomatoes are ready, add them to the pot, next to the onions and celery. Stir and pour hot water over them.

5. With a blender, blend all the soup until all the vegetables are crushed, then add the sugar, and vinegar. Cook for another 15 minutes.

6. Add the cooked rice and it's ready to eat.

7. Enjoy!