Golden Tomato Soup

Serves 8

Ingredients:

8 medium tomatoes
4 tsp (2oml) reduced- calorie margarine.
1 cup (250ml) chopped onion
2 cloves garlic, coarsely chopped
1/2 cup (125ml) chopped carrots
1/4 cup (60ml) chopped celery
6 cups (1.5l) chicken broth
1/4 cup (60ml) uncooked rice
2 tbsps (30ml) tomato paste
1 tbsp (15ml) worcestershire sauce
1/2 tsp (2ml) dried thyme leaves, crushed
1/4 to 1/2 tsp (1-2ml) black pepper
5 drops hot pepper sauce

Garnish

fresh thyme sprigs

Method:

1. To easily remove tomato peels, cut a skin-deep "x" in each blossom end and place, 1 at a time, in saucepan of simmering water for 10 sec. (add about 30 secs if tomato is not fully ripened) Remove with slotted spoon, plunge immediately into bowl of cold water another 10 secs. (Do not add more than 1 tomato at a time to hot water, or temperature will drop rapidly and cause tomatoes to stew before their skins can be removed.)
2. Remove tomato peels with paring knife. To seed tomatoes, cut each tomato in half horizontally. Hold each half over bowl, cut side down, and squeeze to remove seeds. Chop tomatoes. Set aside.
3. Melt margarine in large Dutch oven over medium-high heat. Add onion and garlic; cook and stir 1 to 2 mins till onion is tender. Add carrots and celery, cook and stir 7 to 9 mins till tender.
4. Stir in tomatoes, broth, rice, tomato paste, worcestershire sauce, dried thyme, black pepper and hot pepper sauce. Bring to boil. Reduce heat to low. Cook about 30 mins, stirring frequently.
5. Remove from heat. Let stand at room temperature to cook 10 mins. Process soup in small batches in food processor or blender till smooth.
6. Return soup to oven. Bring to a boil over medium-high heat. Reduce to low. simmer 3 to 5 mins till heated through. Garnished if desired.