Tomato Soup

Name: Tomato Soup
Ingredients: 2 tablespoons oil for sauteing; 1 clove garlic, minced; 1 onion, chopped; 1 stalk celery, chopped (optional); 1 carrot, chopped; 2 tablespoons whole wheat flour; 1 1/2 cups cooked rice (3/4 cup uncooked); One 28-ounce can tomatoes, chopped and mashed with a spoon.; Salt to taste; 4 white peppercorns or lots of freshly ground black pepper; 1 teaspoon each oregano and basil; 3 cups hot milk; 1 tablespoon margarine

13 ingredients

8 steps

Ingredients

2 tablespoons oil for sauteing
1 clove garlic, minced
1 onion, chopped
1 stalk celery, chopped (optional)
1 carrot, chopped
2 tablespoons whole wheat flour
1 1/2 cups cooked rice (3/4 cup uncooked)
One 28-ounce can tomatoes, chopped and mashed with a spoon.
Salt to taste
4 white peppercorns or lots of freshly ground black pepper
1 teaspoon each oregano and basil
3 cups hot milk
1 tablespoon margarine

Directions

1

Heat oil in a heavy pot and saute garlic, onion, celery and carrot until onion is translucent.
2

Add flour, stirring until toasty.
3

If using uncooked rice, add it with the flour and saute, stirring, until it's a little toasty.
4

Add tomatoes, salt, pepper, herbs, and cooked rice (if you are using it) and cook at least 15 minutes (about 45 minutes with raw rice; cook until rice is done).
5

Remove from heat.
6

For an elegant soup, puree in the blender or put through a sieve.
7

Add milk and margarine and more salt and pepper if needed.
8

Heat through but do not boil.