Tomato-Rice Soup, Italian Style

Name: Tomato-Rice Soup, Italian Style
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 serving(s)
Ingredients: 2 tablespoons butter; 1/2 cup onion, coarsely chopped; 1/2 cup celery, coarsely chopped; 1 quart tomato puree or 1 (28 ounce) can ready-cut tomatoes; 1 1/2 cups chicken broth or 1 1/2 cups vegetable broth; 1/2 teaspoon dried marjoram, crumbled; 1/2 teaspoon dried basil, crumbled; 2 teaspoons sugar; 1/2 cup brown rice; salt and pepper, to taste; 4 teaspoons grated parmesan cheese

Submitted by BriarCraft

"This is a hearty recipe that is a lunch-time favorite, especially with a grilled cheese sandwich. When tomatoes are over-abundant in my garden, I use fresh tomato puree - my preferred method. This is an adaptation of a recipe found in The Encyclopedia of Creative Cooking by Charlotte Turgeon, published in 1984."

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Ready In:: 2hrs
Ingredients:: 11
Serves:: 4

ingredients

2 tablespoons butter
¹⁄₂ cup onion, coarsely chopped
¹⁄₂ cup celery, coarsely chopped
1 quart tomato puree or (28 ounce) can ready-cut tomatoes
1 ¹⁄₂ cups chicken broth or 1 1/2 cups vegetable broth
¹⁄₂ teaspoon dried marjoram, crumbled
¹⁄₂ teaspoon dried basil, crumbled
2 teaspoons sugar
¹⁄₂ cup brown rice
salt and pepper, to taste
4 teaspoons grated parmesan cheese

directions

If using fresh tomatoes, use a food mill or press them through a colander. Set aside.
Melt butter in large sauce pan. Saute onion and celery until the onion is clear and celery is soft.
Combine tomato puree or ready-cut tomatoes, broth, and onion-celery mixture in blender. Blend until smooth. Push through a medium seive to remove any remaining celery strings. Pour back into sauce pan. Add seasonings and uncooked rice. Simmer for 1 to 1-1/2 hours until rice is tender and soup has thickened somewhat.
NOTE: if using white rice, reduce cooking time to 20-30 minutes.
Serve garnished with parmesan cheese.