Tomato puree soup with rice

Thick tomato soup is perfect for a light lunch. Such a soup will restore strength after a fun evening (and night!), Will become the "highlight" of a family meal and a find of the tomato season. Forward!

Ingredients

• Tomatoes - 1-1,200 Kilograms of Prosciutto - 80-100 Grams (Cured Ham) Onion - 1 Piece Rice - 1/3 Cup Fresh basil (bunch) - 1 Piece Chicken broth - 500 Milliliters Olive oil - 3-4 Tbsp. spoons Ground paprika - - To taste Salt - - To taste Ground black pepper - - To taste Cream - 1/3 Cup

Directions

1. Cut prosciutto or other dry-cured ham into strips and fry in a skillet over medium heat until crispy. Select on a paper towel to drain off excess fat. Meanwhile, peel the onion and cut into rings.
2. Rinse tomatoes and cut into quarters. Cut out the stem.
3. Fry the onions until brown in a deep saucepan in olive oil.
4. Add the chopped tomatoes to the saucepan. 5. Pour in broth, stir and add rice. Cook the soup over low heat. Do not use a lid.
5. Once the rice is tender, add the washed basil to the soup. It is best to tear it straight into a saucepan.
6. Whisk the prepared tomato soup in a blender, then return it to the saucepan over low heat. 8. Add cream and prosciutto to the soup. Stir and turn off the stove.
7. Tomato puree soup is ready! Serve the soup in batches, garnish with basil leaves. Bon Appetit!