Tomato, rice and basil soup

~This is so good, loved by all in my family. (even those who don't like tomatoes!)






INGREDIENTS
1 lb. tomatoes, peeled and chopped
1 small onion, roughly chopped
1 stick celery, roughly chopped
1 quart/ 1 liter vegetable stock
1/2 cup long grain rice
2 TBSP butter
black pepper
Bunch of fresh basil or 2 tsp. pesto sauce
2 TBSP freshly grated parmesan cheese to garnish

DIRECTIONS
~Put the tomatoes, onion and celery in a saucepan. Cover the pan and cook over a very low heat until the tomatoes are soft and pulpy. (about 30 minutes)
~Pour the tomato mixture into a food processor or blender and process until smooth. Return the mixture to the pan, add the stock, and bring to a boil. Add the rice. Cover the pan and cook over a very low heat for about 15 minutes, (if using brown rice allow an extra 20 minutes cooking time) or until the rice is tender.
~Stir in the butter, add a little pepper and either sprinkle with the chopped basil or stir in the pesto. Serve sprinkled with the grated parmesan cheese.