One of Georgia’s top cash crops, tomatoes made up 4.2 percent of the state’s $936 million farm gate value for vegetables in 2012. Tomatoes are harvested for 10 months out of the year in Georgia. Native to the Andes Mountains, prehistoric Indian migrations brought them to Central America.
This tangy, yet thick and creamy, soup is a healthy way to add more vegetables to your daily meal. It pairs perfectly with a side salad or a serving of your favorite sandwich.
- 1 Tablespoon vegetable oil
- 1/2 cup diced onion
- 1/2 cup diced celery
- 3 cloves garlic, chopped
- 1 quart vegetable broth
- 3 1/2 cups (or 1-28 oz. can) crushed tomatoes
- 3 Tablespoons long grain white rice
- 1/2 teaspoon sugar
- 1/2 cup whole milk
- Heat oil to medium heat. Add onions, celery, and salt. Cook for three minutes, stirring occasionally or until onions become clear. Add garlic and cook for an additional minute.
- Increase to high heat and add broth and tomatoes. Heat until simmering.
- Add rice and return to a simmer. Decrease heat to low and allow to simmer for 35 to 45 minutes, or until rice is cooked thoroughly.
- Using an immersion blender, blend soup until smooth. Stir in milk. Serve immediately.
Nutritional Information per serving
- Calories: 190
- Protein: 5.67 g
- Carbohydrates: 30.96 g
- Fiber: 5.39 g
- Sugar: 15.39 g
- Total Fat: 5.13 g
- Saturated Fat: 0.94 g
- Cholesterol: 3.05 mg
- Sodium: 459 mg