Tomato soup with pepper and rice
Description
The recipe won't take much time. I fell in love with tomato soup with peppers and rice the very first time I made it. The secret lies in its remarkably harmonious flavor. At first glance, what could tomato soup possibly have in common with smoked fish? Yet the fish is a crucial ingredient here, perfectly complementing the soup and enhancing its richness. I should mention that the soup turns out incredibly aromatic and delicious precisely because the vegetables are roasted in the oven beforehand. If they were merely boiled, the result wouldn't be nearly as impressive! Well then, let's get started with cooking. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Wash the tomatoes, remove the seeds from the sweet pepper, and peel the onion and garlic. Cook the rice in salted water until done.
- 2
Step 2
Cut the tomatoes in half and place them in a baking dish. Add the peppers, also cut in half, the onion cut into 4 pieces, and several cloves of garlic.
- 3
Step 3
Bake in a preheated 200-degree oven for 20 minutes.
- 4
Step 4
Peel the tomatoes (the skin comes off easily from baked tomatoes) and cut them into several pieces. Transfer the tomatoes and all the contents of the baking dish into a saucepan (if a lot of juice has formed, be sure to pour it into the saucepan as well).
- 5
Step 5
Also add tomato juice; taste it first, and if it's too sour, add 1 teaspoon of sugar to balance the flavor, along with a bit of paprika. Place the pot over heat and bring to a boil, then simmer the soup over low heat until all the vegetables become tender. Cooking time may vary in each case, as the density of tomatoes and peppers can differ.
- 6
Step 6
Purée the finished soup using an immersion blender.
- 7
Step 7
Serve the tomato soup with cooked rice and a couple of pieces of smoked fish fillet. Enjoy your meal!