Greek tomato soup with rice

What could be simpler and more delicious than tomato soup in winter?

Sotiris Evangelou puts one of the most familiar ingredients in the pot and creates a dish that calms and warms us.

Materials for six servings:

1 dried onion, chopped
1 clove garlic, chopped
80 ml extra virgin olive oil
1 tsp tomato paste
1 kilo tomatoes, ripe, peeled, seeded and chopped or crushed
1 small pinch of sugar
2-3 tablespoons rice
1 small green pepper, chopped
1 small red pepper, chopped
1 sprig of basil
salt, pepper

Procedure

Step 1

Lightly sauté the onion and garlic in olive oil in a saucepan. Add the tomato paste, sauté, and add the tomatoes.

Step 2

Season with salt and pepper, add the sugar, half a litre of water, and boil for 15-20 minutes. Add the rice and let it boil for about 10 minutes.

Step 3

Let the soup stand for another 10 minutes and serve on warm plates, garnishing with the chopped peppers and 2-3 basil leaves.

Recipe by Sotiris Evangelou. 

READ MORE: Vegetarian biftekia with gigandes and spinach.