Tomato Soup(Makes 8 Servings) - cooking recipe

Ingredients

4 tsp. reduced-calorie margarine
1 c. chopped onion
2 cloves garlic, coarsely chopped
1/2 c. chopped carrots
1/4 c. chopped celery
8 medium size tomatoes, blanched, peeled, seeded and chopped
6 c. chicken broth
1 oz. uncooked rice
2 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
1/4 to 1/2 tsp. black pepper
1/2 tsp. dried thyme
5 drops hot pepper sauce

Preparation

Melt margarine in large Dutch oven over medium-high heat.
Add onion and garlic.
Cook and stir 1 to 2 minutes or until tender. Add carrots and celery.
Cook 7 to 9 minutes or until tender, stirring frequently.
Stir in tomatoes, broth, rice, tomato paste, Worcestershire sauce, pepper, thyme and hot pepper sauce.
Reduce heat to low; cook about 30 minutes, stirring frequently.
Remove from heat and let cool about 10 minutes.
In food processor or blender, process soup in small batches until smooth.
Return soup to Dutch oven; simmer 3 to 5 minutes or until heated through. Garnish as desired.