Tomato-Rice Soup - cooking recipe

Ingredients

2 lb. fresh, ripe tomatoes or 1 (32 oz.) can tomatoes (with their liquid)
1 1/2 c. cooked brown rice (1/2 c. raw)
1 c. chopped celery
1/2 c. chopped onion
1/4 c. chopped fresh basil
3 Tbsp. tomato paste
2 garlic cloves, chopped
1 Tbsp. sugar
pinch of salt
1/2 tsp. black pepper
1 bay leaf

Preparation

If using fresh tomatoes, core and quarter them.
Place the tomatoes in a large non-reactive pot and add 1/2 cup of the rice, celery, onion, basil, tomato paste, garlic, sugar, salt, pepper, bay leaf and 1 quart water.
Bring the mixture to a boil over medium heat, then cover the pot.
Reduce the heat to low and simmer the soup 30 minutes, stirring occasionally and breaking up the tomatoes with the edge of the spoon.
Remove the pot from the heat, uncover it and allow the soup to cool 30 minutes; remove the bay leaf.
Transfer the soup to a food processor or blender in 2 batches if necessary and process until pureed.
Return soup to the pot and stir in remaining rice.
Reheat soup over medium heat. Divide among 6 bowls and serve.
Calories 111, T. Fat 0.8 gr., sodium 56 mg.