Tomato and rice soup

Tomato and rice soup

Total: 40 min. | Active: 40 min.
vegetarian, healthy and balanced
Nutritional value / person: 304 kcal
, Fat: 13 g
, Carbohydrate: 26 g
, Protein: 12 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, squeezed
80 g long grain rice
200 g courgettes, cut into slices approx. 1 cm wide
60 g dried tomatoes in oil, drained, roughly chopped
2 tsp tomato puree
2 sprigs oregano
2 sprigs thyme
½ tsp fennel seeds
1 dl red wine
2 tins peeled cherry tomatoes (each approx. 400 g)
5 dl vegetable bouillon
salt to taste

To serve

150 g mozzarella, torn into pieces
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How it's done

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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.

Good to know
Serve with: Bread.


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