Tomato Soup with Rice

For the tomato soup, peel and chop the onion. Sauté in hot butter without browning.

Stir in the tomato paste and flour, fry briefly, remove from the plate and pour in the soup and tomato juice.

Stir well with a whisking rod to avoid lumps. Bring to a boil, add the bay leaf and continue to simmer over low heat for about 10 minutes.

Before serving, season with salt, pepper and a little sugar, add the cooked rice and possibly refine the tomato soup with cream.

Preparation Tip:

This tomato soup is a good filling soup that can be transformed into a great winter soup by adding ginger.

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