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.