Tomato soup with baked rice
134 40 минут 4 порции
Very easy to prepare tomato soup and flavor it adds baked rice with cheese!
Ingredients for Tomato soup with baked rice
- Carrots - 1 piece
- Onion - 1 piece
- Garlic - 2 the tooth.
- Basil - 1 tsp.
- Tomatoes pureed - 350 g
- Water - 1 l
- Salt - to taste
- Sugar - 2 tsp.
- Figure - 100 g
- Chicken egg - 1 piece
- Cheese - 50 g
Step by step instruction of cooking Tomato soup with baked rice
Carrots and onions cut into strips! On a heated pan with vegetable oil fry the carrots and onions.
Garlic finely chop and add to sauté. Fry for another minute.
In vegetables add grated tomatoes and Basil. Warmed up a couple of minutes and add hot water or broth. Cook for 7-10 minutes. Add salt, pepper and sugar. Leave the soup to infuse.
To the cooled rice add the egg and cheese, grated on a fine grater.
Mix everything and spread in greased form and bake in the oven at 180 C for 10-15 minutes.
It is better to take a small form, that would be rice weight was not too thin. I took a great shape and rice casserole I have turned out thin and crispy.
Finished casserole cut to the desired number.
Ladle the soup in cups, put in each Cup cakes from rice casseroles, garnish with greens and serve.