Tomato soup with rice and seafood
4 servings
55 minutes
Tomato soup with rice and seafood is a vibrant and rich dish of Spanish cuisine that embodies the aromas of the Mediterranean. Its roots trace back to the traditions of coastal regions where fresh seafood combines with tomatoes and basil to create a harmony of flavors. The delicate blend of the sweet tanginess of tomatoes, the light spice of basil, and the tenderness of shrimp and mussels makes this soup unforgettable. White dry wine adds depth to the flavor, while rice makes it more filling and textured. This soup is perfect for a cozy family dinner or a festive table, evoking associations with the sunny shores of Spain and leisurely evenings by the sea.
1
Peel the onion and carrot, chop finely, and sauté in oil for 7 minutes. Peel the tomatoes. Separate the basil into leaves.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 2 tablespoons
- Tomatoes: 4 pieces
- Basil: 1 bunch
2
Chop half of the tomatoes and basil leaves and add them to the onion and carrot. Fry for 6 minutes, stirring occasionally. Remove from heat and blend the soup until smooth.
- Tomatoes: 4 pieces
- Basil: 1 bunch
3
Pour the puree into a pot with 2 cups of water. Bring to a boil. Add rice and wine. Cook on low heat for 10 minutes.
- Rice: 100 g
- Dry white wine: 100 ml
4
Remove seeds from the remaining tomatoes and cut them into strips along with the remaining basil. Chop the garlic. Add all this with the seafood to the soup, season, and cook for another 10 minutes.
- Tomatoes: 4 pieces
- Basil: 1 bunch
- Garlic: 2 cloves
- Peeled shrimp: 150 g
- Frozen mussels: 200 g
- Salt: to taste
- Ground black pepper: to taste
