CHUNKY TOMATO SOUP (USE FRESH OR CANNED TOMATOES)

Chunky Tomato Soup (Use fresh or canned tomatoes) image

Provided by Pat Morris

Time 50m

Number Of Ingredients 12

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1 large onion, thinly sliced (i used vidalia -but use what you have)
1/3 c finely chopped celery
3 Tbsp thinly sliced carrots
3 Tbsp unsalted butter
2 can(s) diced tomatoes, 28 oz size (or use 8 large fresh tomatoes, diced and seeded)
8 c vegetable (or chicken) stock/broth
3 Tbsp uncooked rice
1/2 tsp salt (or to taste)
thyme, dried to taste (i used 2 teaspoons -gives it a good, distinct taste.
freshly ground pepper to taste
1/3 c finely chopped fresh parsley, for garnish
grated parmesan cheese, if desired.

Steps:

1. In a saucepan (or soup pot), saute onion, celery and carrots in butter until soft but not brown.
2. Add tomatoes and a small amount of vegetable (or chicken) stock/broth. Simmer 20 minutes.
3. In a soup pot, combine sauteed vegetables, remaining broth and rice. Season with salt, thyme and pepper. NOTE: If you use the soup pan to saute the vegetables (step 1), you can just combine everyting in that one pot (and not dirty up another pan).
4. Simmer 20 to 30 minutes. Serve garnished with parsley and grated parmesean cheese, if desired.
5. NOTE 1: TOMATOES: When using canned, diced tomatoes, don't use petite diced. I use Southern Home brand, which are more chunky. Also, just spoon the diced tomatoes out of the can and discard or save the juice for something else.
6. NOTE 2: I used 2 (4 cup; 32 oz size) cartons of vegetable stock. I actually used one of vegetable stock and one of vegetable broth. If you don't want it vegetarian, you can use chicken broth and/or stock.
7. NOTE 3: This would make a wonderful base for a vegetable soup; just add more carrots and celery and any other vegetables that you like.
8. Enjoy!!