Prep 30 mins
Cook 1 hr 30 mins
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.
- 29.58 ml butter
- 118.29 ml onion, coarsely chopped
- 118.29 ml celery, coarsely chopped
- 946.0 ml tomato puree or 793.78 g canready-cut tomatoes
- 354.88 ml chicken broth or 354.88 ml vegetable broth
- 2.46 ml dried marjoram, crumbled
- 2.46 ml dried basil, crumbled
- 9.85 ml sugar
- 118.29 ml brown rice
- salt and pepper, to taste
- 19.71 ml grated parmesan cheese
- 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.