1 large onion, diced
2 or 3 ribs celery, diced
1 small potato, diced
2 cups vegetable broth
2 – 3 cups tomatoes, diced
1 8 oz. can of tomato paste
3 teaspoons minced garlic
1 teaspoon thyme
1/2 cup rice milk
1 teaspoon tamari sauce or sea salt
1 – 2 teaspoons agave nectar (opt)
1 – 2 cups cooked rice (opt)
In a large pot cook the onions, celery and potatoes in some of the vegetable broth (or use water) until they are soft.
Add the tomatoes, tomato paste, garlic, thyme, the rest of the broth and simmer until the tomatoes are cooked (about 30 minutes).
To make a creamy soup, put some of the soup in a blender, process and return it to the pot. Slowly add the rice milk, tamari and agave. Add cooked rice, if desired.