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🍽️ Aromatic Tomato Rice Soup with Grilled Tomato Skewers

314 kcal · 30 min · 4 servings

Ingredients

• 200 g Arborio rice
• salt
• 600 g ripe tomatoes
• 1 shallot
• 1 clove garlic
• 5 stalks lemongrass
• 4 tbsp olive oil
• 2 tbsp tomato paste
• 800 ml vegetable broth
• pepper (from the mill)
• sugar
• 8 cherry tomatoes
• mint (for garnish)

Instructions

1. 1. Bring 500 milliliters of water to a boil and add a pinch of salt. Cook the rice in the water until done. Wash the tomatoes thoroughly. Remove the hard stem ends. Cut the tomatoes into coarse pieces. Peel the shallot and the garlic. Finely chop both ingredients. Take 1 stalk of lemongrass. Remove the outer, dry leaves. Slice the remaining stalk into thin rings.
2. 2. Heat 2 tablespoons of oil in a pot. Add the shallot, garlic, and lemongrass rings. Sauté the aromatics briefly. Add the chopped tomatoes and tomato paste. Pour in the vegetable broth. Season with salt, pepper, and sugar. Simmer the soup over medium heat for 20 to 25 minutes. Puree the soup afterwards. Strain the mixture through a fine sieve to make it smooth.
3. 3. Wash the cherry tomatoes. Skewer 2 tomatoes onto each clean lemongrass stalk. Heat a grill pan. Add 2 tablespoons of olive oil. Fry the tomato skewers in the hot pan. Turn the skewers occasionally until the tomatoes are browned.
4. 4. Taste the soup one last time and adjust seasoning. Stir the cooked rice into the soup. Pour the soup into pre-warmed bowls. Garnish the bowls with fresh mint leaves. Place one skewer of cherry tomatoes on top of the soup. Serve the dish warm.

Nutrition per serving

• kcal: 314
• Protein: 6 g · Fett/Fat: 11 g · Carbs: 47 g