Tomato-Basil Soup

I made SOUP the other day! It was inspired by two different recipes, and I've made it before. I tweaked it a little this time. I don't really measure, and I don't think you can ruin soup, but I have included measurements, because I know a lot of people like to use them when following recipes. If anyone makes this soup, I hope they make adjustments according to their likings.

If my tomato plants ever produce anything, I'll be making this soup with my own home-grown tomatoes. For now, I am using store-bought.

Ingredients:

Olive oil cooking spray
1 1/4 pounds tomatoes, any variety or assorted varieties
1 T. olive oil
1/2 c. carrots, sliced

1/2 c. celery, chopped
1/4 c. onion, chopped
2 c. light, fat-free chicken broth
2 T. fresh basil, chopped
1/4 c. brown rice or rice blend
1 c. kale, chopped
3/4 tsp. agave nectar (or honey or other sweetener)
4 tsp. apple cider vinegar
a few drops red pepper sauce (to taste)

Directions:

Heat oven to 350 degrees. Spray a baking sheet with olive oil spray. Cut tomatoes into smaller pieces and spread out on baking sheet. Roast in oven for 20 minutes.

Heat olive oil in Dutch oven. Saute carrots, celery, and onion. Stir in chicken broth and bring to a boil. Stir in tomatoes, basil and rice. Cover and simmer for 40 minutes (or for 10 minutes less than the package of rice calls for), stirring occasionally.

Stir in the remaining ingredients and simmer for 10 minutes. Using an immersion blender, blend until smooth (or leave alone, if you don’t have an immersion blender or like chunky soup).

Makes 4 servings