Tomato And Wild Rice With Parmesan

• 1 Tablespoon Olive Oil
• 1 cup Onion (medium Size) Chopped Roughly
• 2 stalks Medium Carrots, Peeled And Chopped
• 2 cloves Garlic, Chopped Roughly
• 1 can (14 Oz. Size) Diced Or Plum Tomatoes In Juice
• 1-3/4 cup Low Sodium Vegetable Broth
• 1/2 teaspoons Dried Thyme
• 1/2 teaspoons Dried Basil
• 1/2 teaspoons Ground Black Pepper
• 1 leaf Bay Leaf
• 1 cup Water
• 1/2 cups Long Grain Wild Rice, Cooked According To Package Instructions
• 1/2 cups Grated Parmesan

1. On medium heat in a large saucepan pour in olive oil. Add onion and carrots and cook until tender, approximately 10 minutes, stirring occasionally. Stir in garlic and cook for a minute or until aromas start to come out.
2. Now add tomatoes, broth, thyme, basil, pepper, bay leaf and water. Heat to boiling for a few minutes, breaking up tomatoes with side of your spoon. Reduce heat to medium-low, cover and cook for 30 minutes.
3. Discard bay leaf. Spoon a third of the mixture into a blender, cover and puree until slightly smooth. Set pureed mix aside in a bowl, continue pureeing as much as you want with remaining mixture (based on your desired soup consistency).
4. Put pureed mixture back into saucepan and add in the cooked rice. Return heat to medium-high until soup is hot.
5. Serve soup in bowls and top with grated Parmesan cheese.
6. Serve alongside caesar salad or grilled cheese!

olive oil, onion, carrots, garlic, tomatoes, vegetable broth, thyme, dried basil, ground black pepper, water, long grain wild rice, parmesan

Taken from tastykitchen.com/recipes/soups/tomato-and-wild-rice-with-parmesan/ (may not work)