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Ингредиенты
- 2 tablespoon butter or olive oil( butter adds more flavor and cuts the acid of the tomato)
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- Freshly ground pepper
- 6 tablespoons white rice
- 1 28-ounce can concentrated crushed tomatoes
- 1 1-quart chicken broth
- 2 tablespoons sugar
- 1/2 cup heavy cream or milk
- 2 tablespoons Dill- Or as little or as much as you like!
- 1 can Fire roasted tomato
Инструкции
- In a soup pot over medium-low heat,heat the butter and oil, then sauté the onion and salt gently until tender and translucent, 5-7 minutes. Add pepper to taste, along with the rice, tomatoes, broth, and sugar, then bring to a boil, covered over high heat. Lower the heat and simmer, covered, for 20 minutes.
- Turn off the heat, add the cream or evaporated milk, and use a stick blender to blend the soup completely smooth (alternately, puree it in batches in a blender, using extreme caution).
- Stir the dill into the soup and simmer very gently, covered, for 10 more minutes. Taste the finished soup for salt and sugar, and add more if needed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 377g | |
| Recipe makes 4 servings | |
| Calories 232 | |
| Calories from Fat 104 | 45% |
| Total Fat 11.8g | 15% |
| Saturated Fat 7.23g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 507mg | 21% |
| Potassium 416mg | 12% |
| Total Carbs 27.32g | 7% |
| Dietary Fiber 2.6g | 9% |
| Sugars 9.32g | 6% |
| Protein 4.81g | 8% |
