Tomato Soup I

Tomato Soup I Recipe from Romania with Rice and Vegetables

Region / culture: Romania | Servings: - 6

Introduction

Tomato Soup I is a classic and comforting dish that is perfect for any time of the year. Made with fresh tomatoes, vegetables, and herbs, this soup is both nutritious and delicious.

History

Tomato soup has been a popular dish for centuries, with variations of the recipe found in many different cultures around the world. The combination of tomatoes, vegetables, and herbs creates a flavorful and hearty soup that is loved by many.

Ingredients

1.5 qt / 1.5 liters water
2 lb / 1 kg tomatoes
1 large carrot
1 large parsley root
1 onion
2 green peppers
1 tbsp chopped dill
parsley and lovage (mixed)
1 tsp sugar
1 tsp flour
2 tbsp oil
2 tbsp rice
salt

How to prepare

Wash the tomatoes and boil them in 1 pt / 500 ml of water.
Once the tomatoes have softened, strain them.
Grate the carrot, parsley root, and onion, and boil them in 1 qt / 1 liter of water until all the vegetables are tender.
Then strain and combine the tomato liquid with the vegetable liquid.
Also, add rice, quartered green peppers, salt, and sugar. Let everything boil, covered, until the rice is half cooked.
Add the flour fried in oil and continue boiling until the rice is fully cooked.
Finally, add chopped dill, parsley, and lovage.
This soup can also be served cold.

Variations

Add cooked chicken or shrimp for a protein boost.
Stir in some heavy cream or coconut milk for a creamy texture.
Add spices like cumin, paprika, or red pepper flakes for a different flavor profile.

Cooking Tips & Tricks

Be sure to use ripe and juicy tomatoes for the best flavor.

- You can blend the soup for a smoother texture, or leave it chunky for a heartier dish.

- Adjust the seasonings to your taste, adding more salt, sugar, or herbs as needed.

Serving Suggestions

Serve the tomato soup with a side of crusty bread or a fresh salad for a complete meal.

Cooking Techniques

Boiling, straining, and simmering are the main cooking techniques used in this recipe.

Ingredient Substitutions

You can use vegetable broth instead of water for a richer flavor.

- Substitute brown rice for white rice for added nutrition.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the soup with a dollop of sour cream, a sprinkle of fresh herbs, or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Serve the tomato soup with a grilled cheese sandwich or a side of garlic bread for a classic and comforting meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

- Approximately 200 calories per serving

Carbohydrates

- Tomatoes: 4g per serving

- Carrots: 7g per serving

- Rice: 22g per serving

- Flour: 6g per serving

Fats

- Oil: 14g per serving

Proteins

- Rice: 4g per serving

Vitamins and minerals

Tomatoes: high in vitamin C and potassium

- Carrots: high in vitamin A and fiber

- Parsley: high in vitamin K and antioxidants

Alergens

This recipe contains gluten from the flour.

Summary

This tomato soup is a good source of vitamins, minerals, and fiber. It is low in calories and fat, making it a healthy and satisfying meal option.

Summary

Tomato Soup I is a delicious and nutritious dish that is perfect for any occasion. With fresh ingredients and simple cooking techniques, this soup is sure to become a family favorite. Enjoy!

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Tomato Soup I. It was a crisp autumn day, the leaves were falling from the trees and there was a chill in the air. I had been invited to a friend's house for dinner and they served us a steaming bowl of homemade tomato soup that warmed me to my core.

The taste was unlike any other tomato soup I had ever tried before. It was rich and flavorful, with a hint of sweetness that balanced perfectly with the acidity of the tomatoes. I knew right then and there that I had to learn how to make this soup for myself.

After dinner, I begged my friend for the recipe. She hesitated at first, telling me that it was a family secret passed down from generation to generation. But after some convincing, she finally relented and shared the recipe with me.

I rushed home that night, eager to try my hand at making the soup. I gathered all the ingredients - fresh tomatoes, onions, garlic, herbs and spices - and got to work. I chopped and sautéed and stirred, following the recipe to the letter.

As the soup simmered on the stove, the aroma filled my kitchen, making my mouth water with anticipation. Finally, it was ready. I ladled myself a bowl, added a dollop of cream and a sprinkle of fresh parsley, and took my first taste.

It was perfect. The flavors were spot on, just like I remembered from my friend's dinner table. I couldn't believe that I had made something so delicious all on my own.

From that moment on, Tomato Soup I became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and lazy Sunday afternoons. Each time I made it, I would tweak the recipe ever so slightly, adding a pinch more of this or a dash more of that, until it was just right.

Over the years, I shared the recipe with countless friends and family members, each of them falling in love with the soup just like I had. They would ask me where I learned to make it, and I would tell them the story of that crisp autumn day when I first tasted Tomato Soup I.

But the true joy came from passing the recipe down to my own grandchildren. They would sit at my kitchen table, watching me chop and sauté and stir, just like I had done all those years ago. And when the soup was finally ready, they would take their first taste, their eyes lighting up with delight.

As I grow older, I find comfort in knowing that Tomato Soup I will live on long after I am gone. It will be a reminder of the joy and love that went into every pot I made, and the memories shared around my kitchen table.

So if you ever find yourself craving a bowl of rich, flavorful tomato soup, just remember the story of how I learned to make Tomato Soup I. And know that with a little time and patience, you too can create something truly special in your own kitchen.