Hungarian Tomato Soup
This rich tomato soup is simple yet so comforting and delicious! Add some rice and make a roux and you have a creamy and satisfying soup! Serve with some crusty bread or toasted baguettes.
Servings: 4
Calories: 231kcal
Equipment
- large soup pot or Dutch oven
- small skillet or fry pan
Ingredients
- 1½ tbsp vegetable oil or extra virgin olive oil
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 1- 28 oz 828 mL can whole tomatoes
- 1-23 oz 680 mL tomato juice
- 1 cup water or vegetable broth
- 1 tsp salt
- 3/4 tsp sugar
- 2 cups cooked rice
- 1/4 cup parsley, chopped
- sour cream
Roux:
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
Instructions
- Using a Dutch oven or soup pot, over medium heat, add oil and sauté onions for about 3-4 minutes until tender, add garlic and sauté for another minute.
- Add the whole tomatoes to a blender or use an emulsifier and blend until smooth. Then add to the pot with the tomato juice and water. Season with sugar and salt. Allow to simmer for 25 minutes.
Roux
- Meanwhile, prepare the roux by adding butter to a warm skillet or fry pan and over medium heat, once the butter has melted, add flour and whisk until smooth, and golden in colour. Remove from heat and allow to cool.
- Using a ladle, scoop 3-4 into the roux, whisk until combined. Increase the heat of the soup and add the roux, continue whisking until thoroughly blended. Stir in rice.
- Garnish with chopped parsley and dollop of sour cream. Serve with crusty bread, toasted baguette or grilled cheese.
Nutrition
Calories: 231kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 15mg | Sodium: 600mg | Potassium: 118mg | Fiber: 1g | Sugar: 2g | Vitamin A: 501IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg