Melt the butter in a saucepan. Peel and seed the tomatoes and cut them into small pieces, and add this (or the diluted tomato sauce) to the melted butter. Cook, stirring from time to time, until a tomato sauce is formed. Then add the flour and stir for 2 minutes. Now add a soup spoon of salt and the broth. Cook over a low heat for 1/2 hour.

While the soup is cooking, boil some water in a small saucepan. Add the rice and cook for 14-15 minutes. Drain and put it aside. After the soup has cooked for 1/2 hour, pour the contents of the saucepan through a strainer, which is placed over another saucepan. Then add the rice to the strained soup. Heat for 5 minutes and serve.