Tomato-Rice Soup, Italian Style

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.

• Ready In: 2 hrs
• Serves: 4

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

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.