Tomato-Rice Soup

From the Campus Center Dining Hall at William & Mary circa 2005

Ingredients

• 6 ounces olive oil
• 6 ounces onion
• 4 ounces carrots
• 4 ounces celery
• pinch garlic
• 6 ounces flour
• 1.25 quart vegetable broth
• 0.75 quart crushed tomatoes
• 1 bay leaf
• 0.75 teaspoon kosher salt
• 0.75 teaspoon thyme
• 0.75 teaspoon black pepper
• 1 pound white rice

Instructions

0. Sauté veggies
1. Make a roux with flour and oil; brown and add to veggies
2. Add tomatoes, thyme, bay leaf, salt, pepper
3. Simmer 40 min
4. Add rice
5. Cook for an additional 20 minutes