Ingredients

• 700 ml of chicken broth;
• ½ cup of rice;
• 90 g of tomato paste;
• 500 g of tomatoes in own juice;
• 100 g of cream cheese;
• parsley.
  
  

Preparation

Put the broth on medium heat and bring to a boil. Add rice, tomato paste and tomatoes. Cook for 10 minutes, then put the cream cheese and bring it back to the boil. Salt and pepper. Add finely chopped parsley and cook until rice is ready.

Serve the soup hot with croutons and greens.

Thanks for reading.

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