Tomato & Rice Soup (small batch)

• 1 small onion, peeled and chopped
• 1 stalks celery, plus leaves, chopped
• 1 small carrot, peeled and finely chopped
• 1 small clove garlic, peeled and minced
• 1/2 TBS butter
• 1/2 TBS olive oil
• 1 TBS whole wheat flour
• 3/4 cup (130g )cooked brown rice 
• 1 (14 oz/400g) tins whole plum tomatoes in tomato juice, undrained 
• 1/2 TBS soft light brown sugar
• 1/4 tsp each oregano and basil flakes
• 1 cup (240ml) chicken stock 
• 1/2 cup (120ml)light cream 
• (I use low fat evaporated milk)
• salt and black pepper to taste
• a splash hot sauce if desired

1. Heat the butter and the oil in a large saucepan until the butter begins to foam. Add the celery, onion, carrot and garlic. Sauté, stirring occasionally over medium low heat until the onion is golden. Stir in the flour and rice, breaking up the rice. Continue to sauté until the rice begins to brown a bit. Add the tinned tomatoes, breaking them up with the back of a spoon, the chicken stock, brown sugar, oregano and basil and a splash of hot sauce if using. Bring to the boil, then reduce to a very slow simmer. Cover and simmer over low heat for about 30 minutes. Taste and adjust seasoning with some salt and black pepper. Stir in the cream and heat through without boiling. Serve immediately.

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