Creamy Tomato Soup with Rice

• 2 tablespoons oil or 2 tablespoons margarine
• 2 tablespoons flour
• 2 cups hot milk
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 clove garlic, minced
• 1 tablespoon oil
• 1 (28 ounce) can tomatoes, chopped,plus liquid
• 1 bay leaf
• 12 teaspoon basil or 12 teaspoon parsley flakes
• 2 teaspoons salt
• 1 teaspoon sugar, optional
• 12-1 cup cooked rice

1. Heat 2 tablespoons of oil in a small saucepan and brown flour, stirring constantly.
2. Slowly add the hot milk and bring almost to boiling, stirring constantly.
3. Turn off the heat and let it stand.
4. In a 4-quart pot, heat 1 tablespoon of oil and saute onion, celery, carrot and garlic.
5. Add tomatoes and liquid and spices.
6. Add 2 cups water and bring to a boil.
7. Simmer covered 15-20 minutes and remove bay leaf.
8. Blend half of the soup at a time in a blender.
9. Return to the pot.
10. Add rice and boiled You can garnish each bowl with a little fresh dill.

oil, flour, hot milk, onion, carrot, clove garlic, oil, tomatoes, bay leaf, basil, salt, sugar, rice

Taken from www.food.com/recipe/creamy-tomato-soup-with-rice-14606 (may not work)