Rice & Tomato Soup (Reisszopp Mat Tomaten)

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Rice & Tomato Soup (Reisszopp Mat Tomaten)
Rice & Tomato Soup (Reisszopp Mat Tomaten)
6
Servings
9m
Prep Time
30m
Cook Time
39m
Ready In

Recipe: #32610

June 20, 2019

Categories: Soups/Stews, Dairy, Rice, more

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"Luxembourg simple soup"

Original recipe yields 6 servings
OK
I've Tried It

Ingredients

Nutritional

  • Serving Size: 1 (444.3 g)
  • Calories 329.5
  • Total Fat - 18.5 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 37.6 mg
  • Sodium - 518.3 mg
  • Total Carbohydrate - 38.5 g
  • Dietary Fiber - 2.5 g
  • Sugars - 3.7 g
  • Protein - 3 g
  • Calcium - 47.4 mg
  • Iron - 0.8 mg
  • Vitamin C - 18 mg
  • Thiamin - 0.1 mg

Step 1

Saute the onions in butter until caramelized

Step 2

Add rice. Add water and salt

Step 3

Simmer on low 25 minutes

Step 4

Meanwhile in skillet saute tomatoes in butter until fried. Add to soup

Step 5

Add cream and parsley. Cook until warm ,dont boil

Tips & Variations


No special items needed.
Tags : Soups/Stews

Related

Write Review
Stacy G

(Note: I used yellow cherry tomatoes). This was a very interesting soup. It's almost creamy from the rice, nicely thick. I think you could cut back a bit on the cream, as I think the amount cut the flavor of the tomatoes a bit much. That said, I ate many bowls. I liked it and am glad I tried it. Thank you for posting! MERP'd for Benelux, SWT2019 Sue Chefs.

review by:
(22 Aug 2019)