Tomato soup

Tomato Soup


3 tabsp. butter

2 ribs celery, sliced

3 lb. tomatoes, seeded and coarsely chopped

2-1/2 tabsp. flour

2 cups low-sodium chicken broth

1/3 cup fat-free half-and-half

3/4 teasp. garlic salt

Freshly ground pepper to taste

1 cup cooked rice



Melt butter in a large skillet. Add celery and sauté over medium heat for 10 minutes or until very soft, stirring occasionally. Add tomatoes and cook for 5 minutes more. Sprinkle flour over the top and stir well. Add broth and cook for 15 minutes.

Puree in a blender or food processor and return to pan. Add half-and-half, garlic salt pepper and rice. Cook for 3  minutes more or until very hot.


Enjoy

Elinoar, aka Lior