Rough chop the celery and onions

Preheat the stockpot and the oil and melt the butter.

Add the celery and onions and sweat them on medium heat in the olive oil and butter with a couple pinches of canning salt.

Add the garlic to the onion and celery when they are soft. Turn the burner to low.

Core and quarter the tomatoes and run them through a food strainer to remove the seeds and skins.

Add the processed tomatoes to the sweated vegetables and turn the heat back to medium.

Add the parsley, basil, bay leafs salt and rice.

Bring to a boil and then simmer until the rice is tender.

Add the sugars and stir thoroughly.

Run through a blender in batches to your desired consistency (you will need a second pot to put the blended soup into).

Bring back to light boil and then fill hot jars directly out of the dishwasher and attach hot lids and bands.

Put in a 250 degree oven for 25 minutes, then remove and place on a cutting board to cool and seal.

Makes 9 -11 quarts