Red Gold Tomato Soup

Ingredients

• 1T butter
• 1small onion, chopped
• 2 garlic cloves, chopped
• 1 t dried Basil
• 1 t dried Oregano
• 1/2 c finely chopped carrots
• 1/4 c finely chopped celery
• 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes
• 1 (14.5 ounce) can Red Gold® Diced Tomatoes Chili Ready
• 6 c chicken broth
• 1/4 c long grain white rice
• 2 T Red Gold® Tomato Paste
• 1 T Worcestershire sauce
• 1/2 t dried thyme
• 1/4 t freshly ground black pepper
• 5 drops hot pepper sauce

Instructions

1. Melt butter in large soup kettle over medium-high heat. Add onion and garlic; cook and stir for 1 to 2 minutes or until onion is tender. Add carrot and celery and basil and oregano; cook and stir 7 to 9 minutes or until tender.
2. Stir in RED GOLD® PETITE DICED TOMATOES, Worcestershire sauce, thyme, black pepper and hot pepper sauce. Reduce heat to low and cook about 30 minutes, stirring frequently.
3. Remove from heat.
4. Pour soup into blender and blend until smooth. (Make sure you do this a little at a time. I had mine explode all over my kitchen! (and burnt my hands and wrist in the process.))
5. Let cool about 10 minutes before serving.