Tomato and Wild Rice with Parmesan

On medium heat in a large saucepan pour in olive oil. Add onion and carrots and cook until tender, approximately 10 minutes, stirring occasionally. Stir in garlic and cook for a minute or until aromas start to come out.

Now add tomatoes, broth, thyme, basil, pepper, bay leaf and water. Heat to boiling for a few minutes, breaking up tomatoes with side of your spoon. Reduce heat to medium-low, cover and cook for 30 minutes.

Discard bay leaf. Spoon a third of the mixture into a blender, cover and puree until slightly smooth. Set pureed mix aside in a bowl, continue pureeing as much as you want with remaining mixture (based on your desired soup consistency).

Put pureed mixture back into saucepan and add in the cooked rice. Return heat to medium-high until soup is hot.

Serve soup in bowls and top with grated Parmesan cheese.

Serve alongside caesar salad or grilled cheese!