Tomato Soup with Mussels and Rice

A soup recipe found in “Supper og Sauser” (Soups and Sauces) Published by Hjemmets Kokebokklubb in 1980
Tomato soup with Mussels and Rice

This tomato soup can also be made from semifinished or finished soup from a can or bag. Season with spices and add rice and mussels.

Serve the soup with wholemeal bread, butter and cheese slices or make some hot cheese sandwiches: spread a thin layer of butter on a slice of wholemeal bread for each serving. Add plenty of cheese and gratinate the sandwiches in the oven until the cheese melts and get a nice golden color.

4 servings
Preparation: about 10 min.
Cooking time: 15 min.
Can not be frozen.

1/2 dl [0,1 pt] olive oil
1 large onion
1-2 cloves of garlic
1 can of whole tomatoes
1 teaspoon of basil
1 liter [2 pt] chicken broth, (or water + cube)
1-2 dl [0,2-0,4 pt] cooked, long grain rice
1 can of mussels


[1] Clean and chop the onion, crush the garlic and simmer both in the oil until the onion has turned shiny. Add sliced ​​tomatoes with the liquid from the can, basil, salt and pepper.

[2] Let the mixture boil for 3-4 minutes. Add the broth and let the soup simmer for 10 minutes.

[3] Mix in the boiled rice and well-drained mussels. reheat the soup and taste with spices.