Tomato Rice Soup With Basil
|Fresh ripe tomatoes/One 32-ounce can tomatoes, with their liquid||2 Pound|
|Cooked brown rice||1 1⁄2 Cup (24 tbs) (1/2 Cup Raw)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
|Tomato paste||3 Tablespoon|
|Garlic||2 Clove (10 gm), chopped|
|Black pepper||1⁄4 Teaspoon|
1. If using fresh tomatoes, core and quarter them. Place the tomatoes in a large nonreactive pot and add 1/2 cup of the rice, the celery, onion, basil, tomato paste, garlic, sugar, salt, pepper, bay leaf and 1 quart of water. Bring the mixture to a boil over medium heat, then cover the pot, reduce the heat to low and simmer the soup about 30 minutes, stirring occasionally and breaking up the tomatoes with the edge of the spoon.
2. Remove the pot from the heat, uncover it and allow the soup to cool about 30 minutes; remove the bay leaf.
3. Transfer the soup to a food processor or blender, in 2 batches if necessary, and process until pureed.
4. Return the soup to the pot and stir in the remaining rice. Reheat the soup over medium heat.