I made this tonight for the first time, roughly following a few different tomato soup recipes and using what I already had in the house. It’s became a favourite right away. I hope you like it too.
2 small onions, chopped finely
2 celery stalks, chopped finely
1 carrot, chopped finely
1 tbsp butter
8 cups chicken broth, low sodium
16 roma tomatoes, peeled and chopped
1/3 cup brown rice, uncooked
salt, to taste
freshly ground pepper, to taste
1 tbsp fresh thyme
1/4 cup dried parsley
5 2oz turkey sausage, italian seasoned (could also use pork)
Bake sausage in the oven at 400 degrees for 30 minutes. Let cool and then cut into small slices.
In a dutch oven or stock pot, add onion, celery and carrot with butter. Saute over medium heat until the onion is translucent. Add the chicken stock, tomatoes and brown rice, increasing the heat. Add the seasoning. Let boil. Add sliced turkey sausage. When the rice is fully cooked, the soup should be hot and ready.