Source: dLife

Hearty yet light tomato soup with rice.

Servings

2 lb fresh tomatoes , cored and quartered (or 28 ounces whole tomatoes with liquid)
1.5 cup quick cooking brown rice , cooked
1 cup fresh chopped celery
0.5 cup fresh chopped onion
0.25 cup fresh basil , chopped (or 1 tbsp dried basil)
3 tbsp unsalted tomato paste
2 medium garlic cloves , chopped
1 pinch salt
0.25 tsp black pepper
1 bay leaves

1 Combine all ingredients, less 3/4 cup rice (reserve for later), in large saucepan. Add 1 quart water. Bring mixture to boil, then reduce heat, cover and simmer for 30 minutes, stirring occasionally. Break up tomatoes with spoon.
2 Let soup cool for 30 minutes. Remove and discard bay leaf.
3 Puree soup in blender or food processor (do in batches).
4 Return soup to saucepan, add reserved 3/4 cup of rice and reheat over medium heat.