Tomato Rice Soup
It is essential to sieve the tomato mixture, to remove the pips and skins.
Ingredients
- 1 lb fresh tomatoes chopped
- 14 oz can tomatoes
- 1 tablespoon tomato puree
- 1/4 pint water
- salt and freshly ground black pepper
- 2 oz long grain rice
- 2 tablespoons medium sherry optional
- 1 tablespoon finely chopped parsley to garnish
Instructions
- Put all the ingredients except the rice, sherry, if using, and parsley into a large saucepan. Bring to the boil, stirring, then lower the heat, cover and simmer for 30 minutes.
- Pass the contents of the saucepan through a sieve, or leave to cool slightly, then puree in a blender and sieve.
- Pour the sieved tomato puree back into the rinsed-out pan and bring back to the boil. Stir in the rice, lower the heat, cover and simmer for about 15 minutes or until the rice is tender.
- Stir in the sherry, if using, taste and adjust seasoning, then pour into warmed individual soup bowls. Sprinkle with parsley and serve at once.
Calories: 112 kcal
Carbohydrates: 24 g
Protein: 4 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 141 mg
Potassium: 604 mg
Fiber: 4 g
Sugar: 8 g
Vitamin A: 1263 IU
Vitamin C: 26 mg
Calcium: 53 mg
Iron: 2 mg