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Soup with rice and baked vegetables

Author
Cookinero 9 Nov 2022
19200
Soup with rice and baked vegetables

How to cook Soup with rice and baked vegetables

Step 1

Soup with rice and baked vegetables

Rinse peppers, tomatoes, garlic, do not peel. Place in a heat-resistant form and send to a preheated oven on the upper level at a temperature of 220 degrees. Peel the onion, cut into half rings. Rinse rice.

Step 2

Soup with rice and baked vegetables

Heat oil in a frying pan, fry the rice for 2 minutes, stirring constantly, transfer to a bowl. Then fry the onion until tender. Bake vegetables until "burnt" appears.

Step 3

Soup with rice and baked vegetables

Peel vegetables. Cut the pepper and tomatoes into strips, finely chop the garlic (can be passed through a garlic press).

Step 4

Soup with rice and baked vegetables

Put rice, a pinch of thyme into boiling water and cook until half cooked. Then add onions, peppers, tomatoes and garlic. 5 minutes before the end of cooking, season with salt, pepper, savory and bay leaf and bring to full readiness. Allow to steep for a few minutes before serving.

Soup with rice and baked vegetables - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute with other types of rice like brown rice or basmati rice. Keep in mind that different types of rice may require varying cooking times, so adjust accordingly. Brown rice, for example, will need longer to cook.
Absolutely! Use about 1/3 teaspoon of dried thyme for every teaspoon of fresh thyme called for in the recipe. Dried herbs are more potent than fresh.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure it cools down completely before refrigerating.
Yes, this recipe is naturally vegetarian. To ensure it remains vegetarian, double-check that your vegetable broth (if used) is also vegetarian.
Yes, this soup freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
You can reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. Alternatively, you can microwave it in a microwave-safe bowl in 1-2 minute intervals, stirring in between, until hot.
Feel free to add other vegetables like zucchini, carrots, or eggplant. Add them along with the other vegetables in step 4.
Yes, you can reduce the amount of rice. Consider adding more vegetables to compensate for the decreased volume or using cauliflower rice as a low-carb alternative.

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