Curried cream of tomato soup with apples

Ingredients

1. 2 tablespoons olive oil
2. 1 1/2 cups finely chopped onion
3. 1 cup finely chopped celery
4. 1 teaspoon minced garlic
5. 1 tablespoon curry powder, or to taste
6. 3 cups no-salt-added canned tomatoes, drained
7. 1 bay leaf
8. 1/2 teaspoon thyme
9. Ground black pepper, to taste
10. 1 cup long-grain brown rice
11. 6 cups low-sodium vegetable or chicken broth
12. 1 cup fat-free milk
13. 1 1/2 cups apple cubes

Directions

In a soup pot over medium heat, heat the oil. Add the chopped onion, celery and garlic. Saute until tender, about 4 minutes. Add the curry powder and cook, stirring about 1 minute.

Add the tomatoes, bay leaf, thyme, black pepper and rice. Stir constantly while bringing to a boil. Add broth. Return to boil and then simmer for about 30 minutes. When rice is tender, remove the bay leaf.

Pour the soup into a food processor or blender, and puree until smooth. Pour the soup back into the pot. Add the milk and apple cubes. Cook until heated through. Ladle into warmed bowls and serve right away.