Tomato Soup

Ingredients

• 10 units fresh peeled tomatoes
• 3 heaping tablespoons tomato paste diluted in 5 cups of water
• 1 units onion
• 2 teaspoons crushed garlic
• 2 tablespoons pesto
• 1 teaspoon sugar
• 1 teaspoon salt
• to taste black pepper
• 3 handfuls rice

Preparation

Fry the onion until golden,
add the garlic and pesto and fry together while stirring.

*The whole house fills with a wonderful smell of garlic and pesto*

Add the tomatoes and stir well - let the tomatoes soak up the flavors.
Add the water diluted with tomato paste.
Add the salt, pepper and sugar.
Cook for about half an hour on low heat.
Blend in a blender.
** If the soup is too thick for your taste, you can add a little boiling water, although this soup is delicious when it is very thick.
Add the rice and continue cooking on low heat for about a quarter of an hour.
Turn off the heat and stir to prevent the rice from sticking to the bottom of the pot.
Leave the pot covered so the rice cooks completely for at least half an hour.