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2 tablespoons olive oil
1 onion, diced
4 carrots, chopped,
4 stalks celery, chopped
4 fresh tomatoes, chopped
4 (32 ounce) boxes creamy tomato broth
1 heaping teaspoon basil
1 heaping teaspoon oregano
½ teaspoon pepper
2 cups cooked rice
sour cream, if desired
In a large stock pot over a medium heat, sauté the onion in the oil. When slightly softened, add carrots and celery and sauté for 5 minutes. Add tomatoes and cook for 2 minutes more. Pour tomato broth and spices and bring to a boil. Reduce heat and simmer for about 30 minutes to allow vegetables to soften and flavors to blend. Stir in rice and serve. Garnish with sour cream, if using.
Comments? or questions?Tags: SOUPS, tomatoes, VEGETARIAN
