Tomato-Rice Soup

• 2 Tbsp. butter
• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1 large (28 oz.) can peeled tomatoes
• 1 1/2 c. chicken broth
• 1/2 tsp. dried marjoram
• 1/2 tsp. dried sweet basil
• 2 tsp. sugar
• salt and pepper to taste
• 1/3 c. long grain rice
• grated cheese of your choice

1. Melt butter in large saucepan.
2. Saute onion and celery until very tender.
3. Mix tomatoes with chicken broth, onions, celery and butter in a blender jar; blend until smooth.
4. Pour into the saucepan and add the marjoram, basil, salt and pepper.
5. Bring mixture to a boil over medium heat.
6. Add rice and stir.
7. Cover, reduce heat to low and simmer about 15 or 20 minutes or until the rice is tender.
8. Serve with grated cheese.
9. Makes 4 servings.

butter, onion, celery, tomatoes, chicken broth, marjoram, sweet basil, sugar, salt, long grain rice, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=912156 (may not work)