Tomato-Rice Soup

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



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