I just love soup and am always trying to come up with new not-too-complicated recipes to keep me in my soup and keep the DH and kids happy.

This soup, with some toasted grilled cheese and some cut up veggies is a really filling, easy shmeasy and totally multi-age pleasing meal!

Note: You could totally replace the rice with any little pasta shapes–stars, alphabet noodles etc.  Just cook them first, or they will soak up all of your soup!

Tomato-Rice Soup

Serves a family of 4, with leftovers for lunch

1 Tbsp olive oil

1 onion, chopped

2 cloves garlic, chopped

2-3 carrots, sliced (about 1 cup)

1-2 stalks celery, sliced

1 28 oz can crushed tomatoes in puree

3 cups vegetable broth

1-2 tsp dried basil

1 tsp dried oregano

salt & pepper to taste

1 cup milk (if you don't want to use milk, you could totally substitute soy or rice milk)

1 cup cooked rice

1. Heat oil in soup pot and saute onions and garlic for a minute or two, until fragrant.

2. Add celery and carrots and cook for a minute or two more.

3.  Add tomatoes, broth and seasonings and bring to a boil. Stir well.

4. Reduce heat and simmer, partially covered until all vegetables are soft–about 20 minutes.

5.  With a stick blender, puree soup until mostly smooth.

6.  Add rice and milk and heat gently. (Don't boil!)