Golden Tomato Soup

1 tb + 1 tsp reduced-calorie margarine
1 c Chopped onion
2 Cloves garlic, coarsely chopped
1/2 c Chopped carrots
1/4 c Chopped celery
8 md Tomatoes, blanched, peeled, seeded, and chopped
6 c Chicken broth
1 oz Uncooked rice
2 tb Tomato paste
1 tb Worcestershire sauce
Black pepper to taste (1/4 to 1/2 teaspoon)
1/2 ts Dried thyme
5 Drops liquid red pepper sauce

Melt the margarine over medium-high heat in a large Dutch oven. Add the onion and garlic; saute until tender, 1 to 2 minutes. Add the carrots and celery; saute, stirring frequently, until tender, about 7 to 9 minutes. Stir in the remaining ingredients and cook over low heat for 30 minutes, stirring frequently.

Remove soup from heat and let cool for about 10 minutes. In a food processor or blender, process the soup in small batches until smooth. Return soup to the Dutch oven; simmer for 3 to 5 minutes until heated through.

Makes 8 servings.

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