Tomato Soup with Rice

Ingredients

• 4 beef tomatoes
• 1 onion
• 2 Garlic cloves
• 2 tbsp olive oil
• 700 ml vegetable broth
• 1 bunch Basil
• 150 g cooked rice
• Salt
• black pepper
• 1 pinch grated nutmeg
• 100 g heavy cream

Instructions

1. 1.

   Blanch the beef tomatoes in boiling water, peel and core them. Remove the stems and roughly dice the flesh.

2. 2.

   Peel the onion and garlic cloves. Finely chop the onion. In a pot heat the olive oil, sauté the onion, and press in the garlic cloves.

3. 3.

   Add the tomato cubes and simmer uncovered for 5 minutes, then add the vegetable broth and let the soup cook for about 10 minutes over medium heat.

4. 4.

   Wash and dry the basil leaves. Pick off the leaves; set aside 8 leaves, slice the remaining into fine strips and stir them into the soup. Add the rice and warm briefly.

5. 5.

   Season with salt, pepper, and nutmeg. Stir in the cream. Divide the tomato soup with rice onto four bowls and garnish with the reserved basil leaves. Serve immediately.