Cream of tomato soup

A velvety Czech-style cream of tomato soup thickened with rice and softened with butter — gently sweet, smooth and family-friendly.

Ingredients

• tomatoes500 g
• rice80 g
• onion1 pcs
• sugar1 tsp
• broth800 ml
• butter30 g

Method

1. Prep your vegetables. Roughly chop the tomatoes and onion — no need to be precise, as everything will be blended later. Have your broth measured and ready to go.
2. Soften the onion. Melt the butter in a large saucepan over a medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent but not coloured.
3. Add tomatoes and sugar. Tip in the chopped tomatoes and the teaspoon of sugar. Stir well and cook for 3–4 minutes until the tomatoes begin to break down and release their juices.
4. Simmer with rice. Pour in the broth and bring everything to a gentle boil. Add the rice, then reduce the heat and simmer uncovered for 18–20 minutes, until the rice is completely soft and slightly overcooked — it needs to blend smoothly.
5. Blend until velvety. Remove the pan from the heat and blend the soup thoroughly with a stick blender, or in batches in a standing blender, until completely smooth. The texture should be silky with no visible grains.
6. Season and serve. Taste and adjust with salt, pepper, and a touch more sugar if the tomatoes are sharp. Ladle into warm bowls and serve straight away.

Safety & hygiene Important

• Hot liquid when blending. If using a standing blender, never fill it more than halfway with hot soup, and hold the lid down firmly with a folded tea towel — steam can build pressure and force the lid off, causing serious burns.