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Tomato and rice soup
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 304
  • Fat about 13g
  • Carbohydrates about 26g
  • Protein about 12g
This is needed
This is needed for 4 people
  • 2 tbsp olive oil
  • 1 onions, finely chopped
  • 80 g long grain rice
  • 1 garlic clove, squeezed
  • 200 g courgettes, cut into slices approx. 1 cm wide
  • 60 g dried tomatoes in oil, drained, roughly chopped
  • 2 sprigs oregano
  • 2 tsp tomato puree
  • 0.5 tsp fennel seeds
  • 2 sprigs thyme
  • 1 dl red wine
  • salt to taste
  • 5 dl vegetable bouillon
  • 2 tins peeled cherry tomatoes (each approx. 400 g)
To serve
  • 150 g mozzarella, torn into pieces
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And that's how it's done
And that's how it's done
Heat the oil in a pan. Sauté the onion and garlic. Add the rice and sauté until translucent, stirring constantly. Add the courgette, dried tomatoes, tomato puree, oregano, thyme and fennel seed, cook for approx. 2 mins. Pour in the wine and reduce completely. Add the tomatoes and stock. Simmer for approx. 20 mins., stirring occasionally until the rice is al dente. Remove the thyme and oregano, season the soup.
To serve
Serve the soup topped with the mozzarella.

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