Tomato Soup with Cheese and White Wine

Ingredients

1 Onion

1 Carrot

1 Garlic Clove

2 Potatoes

1 Celery (stalks)

1 Tsp Oregano

100 g Bacon

100 g Cheese

1 Tbsp Tomato Paste

100 ml White Wine

100 ml Tomato in Juice

50 g Rice

700 ml Vegetable Broth

Salt

Pepper

1 Tbsp Balsamic Vinegar

Sugar to taste

Cut the bacon into small slices and finely chop the vegetables.

Heat the vegetable oil in a saucepan, fry the bacon, and drain on a paper towel. Sauté the onion and garlic in the resulting juice, then add all the remaining vegetables, add the tomato paste, and simmer. Season with salt and pepper.

Pour in the white wine, bring to a boil, and strain the canned tomatoes and their juices through a sieve. Pour in the broth and add the oregano. Bring to a boil, add the rice, and cook until the rice and potatoes are tender.

Season the soup with vinegar and sugar. Sprinkle the bowls with grated cheese, fried bacon, and parsley.

Enjoy!