Colorful Tomato Rice Soup with Mini Mozzarella

A mild, creamy tomato soup with soft rice, vegetables and delicate mini mozzarella balls that kids enjoy. It can be prepared in advance and reheated in just a few minutes.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 1 Stück Onion
• 300 g Carrots
• 1 Stück Red bell pepper
• 1 Stück Zucchini
• 2 EL Olive oil
• 500 g Passata
• 400 Dose Chopped tomatoes from a can
• 1200 ml Water
• 100 g Long-grain rice
• 150 g Frozen peas
• 1 Packung Mini mozzarella
• 1 Bund Basil
• 1 TL Sugar
• Salt
• Pepper

Method

1. Peel the onion and finely dice it. Peel the carrots and cut them into small cubes. Halve the bell pepper, remove the seeds and dice it. Wash the zucchini and dice it as well.
2. Heat the olive oil in a large pot and sweat the onion over medium heat until translucent, about 3 minutes.
3. Add the carrots, bell pepper and zucchini and sweat for another 3 minutes.
4. Add the passata, chopped tomatoes and water, stir in the sugar and bring to a boil. Add the rice and simmer over low heat for about 15 minutes, until the rice and vegetables are soft.
5. Add the peas and cook for another 4 minutes. Season with salt and pepper.
6. Wash the basil, pick off the leaves and set some aside for garnishing. Coarsely chop the rest and stir it in.
7. Drain the mini mozzarella, halve it and add it to the hot soup just before serving or divide it among the plates. Garnish with basil leaves and serve immediately.