Tomato-Rice Soup, Italian Style

BriarCraft's Note:

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.

• Total Time: 2 hrs
• Prep Time: 30 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 4

• 2 tablespoons butter
• ½ cup onion , coarsely chopped
• ½ cup celery , coarsely chopped
• 1 quart tomato puree or 1 (28 ounce) can ready-cut tomatoes
• 1 ½ cups chicken broth or 1 ½ cups vegetable broth
• ½ teaspoon dried marjoram , crumbled
• ½ teaspoon dried basil , crumbled
• 2 teaspoons sugar
• ½ cup brown rice
• salt and pepper , to taste
• 4 teaspoons grated parmesan cheese

Directions:

1. If using fresh tomatoes, use a food mill or press them through a colander. Set aside.
2. Melt butter in large sauce pan. Saute onion and celery until the onion is clear and celery is soft.
3. 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.
4. NOTE: if using white rice, reduce cooking time to 20-30 minutes.
5. Serve garnished with parmesan cheese.