Tomato-Rice Soup, Italian Style

• 2 tablespoons butter
• 1/2 cup onion, coarsely chopped
• 1/2 cup celery, coarsely chopped
• 1 quart tomato puree or (28 ounce) can ready-cut tomatoes
• 1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
• 1/2 teaspoon dried marjoram, crumbled
• 1/2 teaspoon dried basil, crumbled
• 2 teaspoons sugar
• 1/2 cup brown rice
• salt and pepper, to taste
• 4 teaspoons grated parmesan cheese

1. If using fresh tomatoes, use a food mill or press them through a colander. Set aside.
2. Melt butter in large sauce pan. Saute onion and celery until the onion is clear and celery is soft.
3. Combine tomato puree or ready-cut tomatoes, broth, and onion-celery mixture in blender. Blend until smooth. Push through a medium seive to remove any remaining celery strings. Pour back into sauce pan. Add seasonings and uncooked rice. Simmer for 1 to 1-1/2 hours until rice is tender and soup has thickened somewhat.
4. NOTE: if using white rice, reduce cooking time to 20-30 minutes.
5. Serve garnished with parmesan cheese.

butter, onion, celery, tomato puree, chicken broth, dried marjoram, dried basil, sugar, brown rice, salt, parmesan cheese

Taken from www.food.com/recipe/tomato-rice-soup-italian-style-352009 (may not work)