Ingredients:
1 bigger onion
50 g of spring onions
3 cloves of garlic
1 l of broth (chicken or vegetable)
2 cans of chopped tomatoes
50 g tomato paste
A handful rice
Salt
Pepper
1 table spoon of sweet paprika
200 ml cream
2-3 tablespoons sugar (depending on sweetness of tomatoes)
Directions:
1) Finely dice the onion and slice 50 g or spring onions.
2) Heat up oil in a bigger pot, add the diced onion and sliced spring onion and fry until the onion becomes transparent.
3) Add 3 sliced cloves of garlic. Be careful not to brown the garlic. Only fry shortly.
4) Add 500 ml broth, 2 cans of chopped tomatoes and 50 g of tomato paste.
6) Add a handful of rice (long grain is best) and cook at least for 15 minutes (20 is best) on middle heat.
7) After 15-20 minutes decrease the temperature to low heat and using an immersion blender blend until the soup is as smooth as silk.
9) Serve best decorated with basil leaves on top, bit of cream for the effect and a piece of gluten free toast on the side.
Enjoy!
Tips and Tricks:
This is a rather quick recipe that can be done on a daily basis. However if you wish to add an extra flavor to this soup you can follow these tips.
You could use normal tomatoes instead of canned ones but be careful to first remove the skin before chopping them up and adding to the soup. Also, for an extra taste, it is good to halve the tomatoes and bake them in the oven for a about 20 minutes on 200 °C so that they start to get brown around the edges and bring out the extra tomato flavor.
Cayenne pepper is also a great addition to this recipe instead of normal pepper.
You could also use Heavy cream instead of normal cream for the extra finish.
All props to the youtube channel that did this recipe, it was truly the one of the best that we found on the internet at that time. If you want to see the video instructions yourself you can follow this link
https://www.youtube.com/watch?v=QS0I7mLQIgc
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