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
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